I often though about smoking from near frozen or very cold, after someone here posted about meat only absorbing smoke at lower temps.
With that in mind (if true) would searing only harden the outside to prevent smoke absorbtion?
But it sounds good if all you were after was sealing in the juices, as your taste test proved.
I don't know. Good question Al.
"Boots and Pants and Boots and Pants and Boots and Pants..." - Maxwell
Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven