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Old 08-28-2010, 06:34 AM   #2
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Join Date: 10-22-07
Location: Lincoln NE

Searing is not necessary. Hours in the pit (and rub) will give you a nice bark.

Searing would inhibit a smoke ring, because it is created when nitrogen (by product of burning wood) mixes with moisture in/on the meat.

If you sear, there will be some smoke flavor as always, but that flavor is only on the outer surface, just like a steaks Char flavor is only on the surface.
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