Searing: Is it needed when smoking?

Unknown

I may be a tad confused after reading a section of Sublime Smoke - I'm under the impression that searing aids in preserving internal roast juices? Is this still the case when smoking food? Really?[p]In getting the BGE up to searing temperature, somewhere near 600F - poses the problem of returning it back down to slow-cooking temperature around 250F… It takes the better part of 2 hours!!![p]Wouldn't slow-cooking a roast on the BGE without searing work just as well? Little moisture escapes anyhow, right? That is the selling fact, no?

BBQfan1

Todd,
I think that the adage that 'searing locks in the juices' is beginning to be recognized in many cooking circles as an old wives' tale. With the use of a spice rub you will attain a good crust on any large cut of meat regardless of sear or not.
Take a look at prime rib pics posted on this, and other bbq forums, and you can pretty much tell which have been seared and which have been slow cooked start to finish. The seared roast will have a 1/2-1" 'grey zone' on the face of the rib slice, regardless of how rare the center is finished. If you slow roast, you will get a more consistent colour/internal temp from crust to center of the roast, which may not seem to be so important at home, but makes a difference when you cater with a product like this as we do.
I think this is more appetizing in appearance and lends consistency in tenderness over that of a seared roast. Anyway, that's why I prefer a steady, lower temp for cooking roasts.
Qfan

thirdeye

Todd,
Searing creates unmatched flavors in the crispy crust, not only from the sugars and protiens in the meat, but also from any rub you may add. [p]There is less moisture lost if meat is cooked at a constant low to medium temperature than if it is seared first.[p]The good news is the difference is not much. A good example of this is a difference of techniques in cooking a standing rib roast. Some sear before, some after. I like the even cook of lo-n-slo and an end sear.[p]~thirdeye~[p]

The Naked Whiz

Todd,
Searing does nothing to "lock in juices" despite what you read so much. Searing produces the Maillard reaction which adds flavor to the meat. For a picture of Mr. Maillard, click on the link below:[p]TNW
[ul][li]The Maillard Reaction[/ul]

Nature Boy

BBQfan1,
Can you get the mallard affect with low heat?? Is there not a distinct flavor that is added to the exterior with high heat??[p]I agree with what you are saying, just wunderin.
Chris

Unknown

BBQfan1, i tend to agree Mike. high temps used for searing draws moisture to the surface of your product which is then evaporated and lost forever creating a somewhat dryer and grey exterior ring on the roast. as you have mentioned in your post the grey ring is something i don't want to see or serve to my customers.[p]maybe it's just me but i hate to see this grey ring of more than fractions of an inch into the depth of the meat. i do love to see a very even color from just under the surface of the roast all the way to the other side and done to the same temperature and texture streight through. the only way to achieve this is by cooking at lower temps through the entire cook.[p]i know the searing advocates will disagree but this is just my humble opinion.[p]reg