Originally Posted by buccaneer
What is the science behind this?
If you sear first, the crust creates a barrier that does not allow for further smoke penetration into the meat, although it will
absorb smoke into the crust, which can create a pretty acrid taste if exposed to enough smoke for an extended period of time. I suspect the acrid taste is due to a concentrated amount of smoke molecules into a very small surface. Not tasty at all...