• 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.

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


Smoke Blower
Joined 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? 


Legendary Pitmaster
Staff member
OTBS Member
★ Lifetime Premier ★
Group Lead
Joined Jun 1, 2008
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.


Epic Pitmaster
OTBS Member
SMF Premier Member
Joined Mar 12, 2009

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.

Latest posts

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.