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Guest
Guest
Has anyone seared their meat(s) prior to smoking? Just as an experiment last weekend, I threw a chuck roast on with some babybacks (I don't know about the rest of you, but if I'm gonna fire-up the ol' WSM, it's gonna be loaded - cleaning up after anything less seems like too much work...). The roast was well-marbled, so I figured it would perhaps "behave" like a butt. It turned out OK, but comparatively dry, which leads me to the question of searing before smoking. Would the searing "seal in" moisture over a long smoke? In this experiment, I larded the roast (approx. 4 lbs.) with minced garlic and worcestershire, applied a mixture of left over rubs (what else do you do with them?..) left on for about two hours, before cooking to an internal of 159* . I didn't baste the roast, as the babybacks were above the roast and provided a steady pork fat "baste." As I said, the taste was great, just dry. Lousy choice of meat? Any other clues? Thanks.
BeerBoy
BeerBoy