I've noticed other comment that they get a nice crust out of their smoker; not flashed in an oven. And I have read others claim that they have to flash in the oven to get the crust.
I prefer the crusted look and taste.
Must be a difference in the smokers?
I didn't notice much smoke flavor to mine. I'll up the amount next time.
But, I like your idea, Qnorth, in letting it cook to higher temp initially. I almost did that yesterday but decided to stick to the plan. If only I had put it in an hour sooner.
My smoker goes to 300 degrees. I wonder if that would be better for the initial phase? Then how about setting the unit to 130 and letting it go? Would it overcook at some point? Or would it hold the rareness?
The idea being, do the first phase in the morning, dial back the heat, and have a feast after work?
I read Stuarts new format on the hot oven sear and slow cook. I plan to give that whirl some time too, just to see. I understand the smoke penetration limitation that poses.