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Unread 02-16-2013, 02:13 PM   #10
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Originally Posted by buccaneer View Post
What is the science behind this?
Why not?
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...
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