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 #1 of 12
7/13/09 at 1:41pm