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Reply to "Prime Rib – Here's what happened."

Pawclaws.

I"m a fan of Alton, but searing will prevent smoke from penetrating. While not as Scientific as Alton (and I'm an Alton fan) my experience in years and years of BBQ have shown me if it carmelize / sear / burn the outside of something, smoke can't penetrate.

Keep in mind also, that the issue of smoke penetrating, in theory, is that once the meat hits about 140, the protein seals up and smoke won't penetrate. If you sear the outside, I'll bet it's hit 140.

Now if we could just get Alton to run a test for us.

Mine tell me to smoke first, sear later. And most chefs do the same, cook then finish high
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