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

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.


Smoke Blower
Original poster
Dec 6, 2010
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? 
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.

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. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads