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Searing and smoking.........

post #1 of 13
Thread Starter 
Some recipes call for searing either before or after smoking. I'm using an ECB (charcoal/gourmet) mostly as a smoker, and sometimes as a grill. I have no other grill at this time.

It's hard to sear/smoke on the brinkman. If I sear first, when I put the smoker together, it will be too hot to smoke. (I guess I could always take some coals out when I'm done searing.) Searing at the end of the smoke, the grill would not be hot enough unless I lit up another chimney.

Any suggestions? Would searing under the kitchen broiler be a good compromise? Money's a tad tight, so I really don't want to buy another grill.

BTW, wouldn't searing before smoking make it harder for the smoke to penetrate the meat??
post #2 of 13
personally, I have never seen a benefit to searing before the smoke, but some folks here swear by it and I'm sure they will be along shortly to throw in their $0.02.
post #3 of 13
Thread Starter 
Many Chuck roast recipes seem to call for searing first. I guess to give the meat that nice bark. I know I love that bark on a roast.
post #4 of 13
I'm with zzeru, I've never experienced any benefit to searing prior to smoking. On the other hand, searing AFTER smoking can do wonders for flavor and appearance - especially on beef and some cuts of pork like chops.

As to your dilemma, if you've got a griddle and can get it really hot on the stove, that'll work too. Maybe a cookie sheet would work too. I'm sure someone will come along and offer a better suggestion. Good luck - always look forward to some QVIEW.

post #5 of 13

Botn ways

I have tried both ways. Seems someone posted here that searing does NOT seal the meat. I would just start with a high temp then bring it down to smoke. icon_cool.gif
post #6 of 13
Searing does not make meat juicier -i believe its something called the Malary effect which in my opinion is great for steaks etc and this works.I have seared about everything on purpose and if you want a smoke ring its not bad for the 5 pound and under flats of brisket-which i do on a webber kettle and i blacken or burn those suckers .Then i smoke for hour or so-on my WSM at 225- put in foil pan and braise in liquid at 250 til done.I find no benefit on meat that should be slow cooked- except you can cook a 9 pound brisket in 4 hours.
post #7 of 13
Hard to argue a seared brisket, here is one I did; the tasted was incredible. Flaming hot coals and seared about 3 minutes per side.

post #8 of 13
Thank you.....
post #9 of 13
Here is a thread on searing if you're interested.

And here's a link to the Smokyokie Brisket Method which involves searing.

post #10 of 13
I sear all my roast. My Mom and wife sear there roast before they cook them as well. You can always sear them in the broiler of your oven If you dont want to heat up your smoker.
post #11 of 13
Thread Starter 
Thanks for the tips, and the links. Interesting reading. Several years ago I read a couple of articles that convinced me that searing does not seal in the juices.

Regardless, I love the tase and texture of seared beef biggrin.gif

Guess I'll sear and smoke a chuckie next weekend. I'll use the grill portion the the ECB, and remove some coals for smoking if it's too hot. Might be a good excuse to go buy a Smokey Joe or a Hibachi.......icon_wink.gif
post #12 of 13
I cut some inch thick steaks from a boston butt this morning and rubbed.I will sear 1 minute a side and cook at 350 for 4 minutes a side or when it reaches desired internal.I like to do this when time is issue-and they are super porky and tender.Nothing like a quality steak cooked at 500 either.
post #13 of 13
I sear smokie okie method-love it
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