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Searing beef. Needed or not.

post #1 of 12
Thread Starter 
HI everyone. Read a post this morning about searing your meat and if it would have a neg impact on the smoke getting in it. But what I would like to know is why do some of you sear it at all? Does it make for a more juicy meat by locking the juices in? Some have said that they add a rub AFTER searing. If the searing does help keep moisture and juices in, would that not also prevent the rub flavors from entering? Just wondering.
post #2 of 12
I think its a matter of opinion just like fat cap up or fat cap down. I would just say try it and see if you like the results.
post #3 of 12
After trying beef both ways, I don't really think searing seals any juices in. But I like the flavor of seared beef, so I sear.

Haven't tried adding seasoning after searing. My gut feeling is that the rub wouldn't do much for the meat at that point. Hey, try out the combinations. It gives you an excuse to make a few briskets.
post #4 of 12
I sear for the flavor. I don't think it makes any difference on moistness. Try it!
post #5 of 12
I have never seared my meat so it's really personaly preferrance. Give it a shot and find out for yourself.
post #6 of 12
I sear every once in a while just for the different flavour. My wife doesn't like that style and Her vote is usually for un-seared. I have to cut my rib racks in half to get them comfortably in the MES so I sear 1/2 for me and leave the other 1/2 unseared for her. Tomato tomoto , Potato Patoto.......

Now on the grill I think the rules change. I always sear steaks, chops, burgers, hot dogs etc. over a really hot fire. I do think it makes a moisture difference there.

For low and slow no difference in moisture IMO.
post #7 of 12
I don't sear but one of the reasons to do it is that it adds flavor.

Searing does not seal in juices. This myth has been dispelled

It can bring meat up to temp quicker and shorten time in the smoker. Example being a large brisket. Seared fat taste really good.

Searing causes maillard reactions to occur. These compounds result in flavors that we enjoy.
post #8 of 12
I was searching for someone to post that, regarding the malliard process. The deeper the sear, the more "beefy" a brisket may taste. I've tried searing a couple briskets and they turned out pretty well, however I personally didn't enjoy the taste. There are others that swear by this process.
post #9 of 12

Good reading

This is a great post that has an in-depth discussion on whether or not searing meat makes a tastier, or juicier, brisket.
post #10 of 12
Alton Brown did an experiment with searing on Food Network, measuring the weight of meat of seared and unseared meat to see if more liquid cooked out of one than the other.

Conclusion: searing absolutely does not "seal in juices."

It does add some flavor.

His method of cooking steak is to first cook at low temps, then raise temp at the end to give it the seared flavor.
post #11 of 12
from what i have seen searing does not seal in juices, just the carmelization if you want to call it that intensifies the flavor extremly. like alot of other things is not really a item to debate. it all ends up personal preference. i urge you if you have question on it to try it at least once and base your decision from your expierience.

there is no wrong or right to this. just plain personal choice. personally i like the flavor a good sear imparts on a brisket or other cuts of meat. just my thoughts.
post #12 of 12
Couldn't have written it better.

If i cook Steaks even Hamburger i cook them (sear) very hot and quick.
I enjoy brisket and butt seared for a change of pace/time saver.
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