quote:Originally posted by SmokinOkie:
Now slim jim, you're starting a controvery -- whether to sear first or sear after. They're all good actually, just a preference.
For me, searing first gives the PR that outer edge that's brown and overcooked. We've all seen it. Not right or wrong, but it's brown because of searing first.
Not sure what searing has to do in preventing overshooting in the smoker? can you clarify?
I was just stating that when you sear at the end there is a greater risk of going past your pull temp while its still in the cooker or shooting past your desired serving temp while it's resting.
I have not had the problem of overcooking the outer edge, but my sear is only about 25 min at 425* (max temp of my FEC100).