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To sear or not to sear? In a pan or not?

Discussion in 'Beef' started by viper, Jan 1, 2011.

  1. viper

    viper Smoke Blower

    I am doing a pork ribeye roast and a beef point cut brisket today.  Doing some research, I am thinking I might prefer to sear these before smoking.  I was curious what you guys thoughts are on the two types of meat?  Do both respond about the same? 

    Also, regarding the pan under the meat, seems some do it, and some do not.  I am hoping the sear will give the crust I am looking for and the pan would help reclaim the juice.  Would you not add another liquid pan by the burner for added moisture or will that just get things too wet? 
  2. bmudd14474

    bmudd14474 Legendary Pitmaster Staff Member Administrator Group Lead OTBS Member ★ Lifetime Premier ★

    I always have my water pan in the smoker then a dripping tray under the meat with a stock in it to get a nice smoked tray of drippings.

    As for the sear thats a personal preference.
  3. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member


    I do agree with Brian on this one. For your pan under the meat I use water in it. It will help keep the heat more evenly. Now for the searing personally I don't but like brian said it's a personal thing.