[QUOTE=landarc;1118992]I am wondering if you had the perfect roast last year, why change?
I prefer sear at the start of the cook,QUOTE]
I agree with the first statement Bob. If it works, don't fix it... But on the searing issue, I always sear at the end. Reasons? #1 I suspect, (no knowledge, just suspect) that by searing at the beginning you have created a minor crust which can make smoke penetration difficult. #2 By searing first you have increased the speed at which the meat will no longer accept smoke, especially for those who like their meat medium to well done.
Bo Compton in Mesa, AZ, KCBS CBJ
Weber Ranch Kettle, BDS Mega, OTS x 2, Weber Platinum
18.5 WSM w/Stacker from ProQ, 22.5 WSM, Reverse Flow Lang Clone 80 butt capacity mounted on 25 foot trailer with attached awnings
LFSA RED Thermapen,
And 1 2010 Victor brand Hot Dog Cart