Searing and smoking.........

Discussion in 'Beef' started by bigsteve, Mar 14, 2009.

  1. bigsteve

    bigsteve Master of the Pit

    Some recipes call for searing either before or after smoking. I'm using an ECB (charcoal/gourmet) mostly as a smoker, and sometimes as a grill. I have no other grill at this time.

    It's hard to sear/smoke on the brinkman. If I sear first, when I put the smoker together, it will be too hot to smoke. (I guess I could always take some coals out when I'm done searing.) Searing at the end of the smoke, the grill would not be hot enough unless I lit up another chimney.

    Any suggestions? Would searing under the kitchen broiler be a good compromise? Money's a tad tight, so I really don't want to buy another grill.

    BTW, wouldn't searing before smoking make it harder for the smoke to penetrate the meat??
     
  2. zzerru

    zzerru Meat Mopper

    personally, I have never seen a benefit to searing before the smoke, but some folks here swear by it and I'm sure they will be along shortly to throw in their $0.02.
     
  3. bigsteve

    bigsteve Master of the Pit

    Many Chuck roast recipes seem to call for searing first. I guess to give the meat that nice bark. I know I love that bark on a roast.
     
  4. m1tanker78

    m1tanker78 Meat Mopper

    I'm with zzeru, I've never experienced any benefit to searing prior to smoking. On the other hand, searing AFTER smoking can do wonders for flavor and appearance - especially on beef and some cuts of pork like chops.

    As to your dilemma, if you've got a griddle and can get it really hot on the stove, that'll work too. Maybe a cookie sheet would work too. I'm sure someone will come along and offer a better suggestion. Good luck - always look forward to some QVIEW.

    Tom
     
  5. azrocker

    azrocker Smoking Fanatic SMF Premier Member

    I have tried both ways. Seems someone posted here that searing does NOT seal the meat. I would just start with a high temp then bring it down to smoke. [​IMG]
     
  6. alx

    alx Master of the Pit OTBS Member

    Searing does not make meat juicier -i believe its something called the Malary effect which in my opinion is great for steaks etc and this works.I have seared about everything on purpose and if you want a smoke ring its not bad for the 5 pound and under flats of brisket-which i do on a webber kettle and i blacken or burn those suckers .Then i smoke for hour or so-on my WSM at 225- put in foil pan and braise in liquid at 250 til done.I find no benefit on meat that should be slow cooked- except you can cook a 9 pound brisket in 4 hours.
     
  7. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    Hard to argue a seared brisket, here is one I did; the tasted was incredible. Flaming hot coals and seared about 3 minutes per side.

    [​IMG]

    [​IMG]

    [​IMG]
     
  8. alx

    alx Master of the Pit OTBS Member

    Thank you.....
     
  9. ddave

    ddave Master of the Pit OTBS Member SMF Premier Member

  10. vtanker

    vtanker Meat Mopper

    I sear all my roast. My Mom and wife sear there roast before they cook them as well. You can always sear them in the broiler of your oven If you dont want to heat up your smoker.
     
  11. bigsteve

    bigsteve Master of the Pit

    Thanks for the tips, and the links. Interesting reading. Several years ago I read a couple of articles that convinced me that searing does not seal in the juices.

    Regardless, I love the tase and texture of seared beef [​IMG]

    Guess I'll sear and smoke a chuckie next weekend. I'll use the grill portion the the ECB, and remove some coals for smoking if it's too hot. Might be a good excuse to go buy a Smokey Joe or a Hibachi.......[​IMG]
     
  12. alx

    alx Master of the Pit OTBS Member

    I cut some inch thick steaks from a boston butt this morning and rubbed.I will sear 1 minute a side and cook at 350 for 4 minutes a side or when it reaches desired internal.I like to do this when time is issue-and they are super porky and tender.Nothing like a quality steak cooked at 500 either.
     
  13. desertlites

    desertlites Master of the Pit OTBS Member

    I sear smokie okie method-love it
     

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