Searing at the end of a long cook, effect on smoke Ring.

[meatanonymous]

Just looking back through my photo's and notes, I've realised that I am getting a way more intense smoke ring when I sear/crisp up at the end of a long cook instead of at the beginning. This is a good example from this Sunday.

http://www.aussiebbq.info/forum/viewtop ... 65#p125044

Just wondering if this is just pure luck, or maybe the best way to go about it? No real scientific justification, but merely a hypothesis that searing at the beginning would tighten up the edges making it more difficult for the penetrate the meat?

Wonder what people's thoughts are?

Danny.

[Smokey]

In that type of cook, you would be right but with some juice loss.
First sear seals in the juice then is slowly brought to temp but with less smoke ring (if using smoke)

Both methods have their place.
If I was cooking a lamb back strap, I'd first sear as I'm not looking for deep smoke or smoke rings.

Also doneness comes into play, slow cooking a prime steak first tends to grey the meat too deep.
There are exceptions when using souse vide or doing the Route 66 method but on most BBQ,s and smokers, the first two are called upon depending on what you have to cook.

[urbangriller]

The smoke ring has nothing to do with searing.

You can create a smoke ring without a fire or smoke.

The smoke ring is the Myoglobin reacting with nitric oxide and/or carbon monoxide (byproducts of burning wood).....you can just rub curing salts into the surface of the meat and bake it in an oven....bingo Smoke Ring!

The Smoke ring should be renamed Nitrate Ring!

Get youself a half dozen beers and read this three or four times;

http://amazingribs.com/tips_and_techniq ... _ring.html

Cheers
Chris

[Smokey]

I'm making something like that now actually, I've cured some pork mince to be mixed with shredded cheese and stuffed into chicken wings, Hopefully pink all the way through
A play on chicken Kiev

[beaver]

smokey, i dont quite follow your post.

as chris has mentioned it is due to the carbon monoxide/nitrix oxide which is produced in an environment with low oxygen environment (read combustion)

a reverse sear essentially acts the same as you would be doing with a brisket or pulled pork but shorter cooking times due to a lower temb before you sear.
what i dont understand is that you state that a reversese sear has less of a smoke ring (i assume you mean in comparrison of a standard sear or not searing at all) yet my understanding of the reaction is that a reverse sear would give you a good chance of having a smoke ring

[Smokey]

Ahh yes, you are correct sir, Just swap what I said around .
Reverse sear, forward sear,,,, Got me gears buggered up.
Ignoring what you call it, the OP is correct in his assumption IMO .
Should be called sear first and sear last, Much easier for muddled headed wombats like me

Fixed it up.

[beaver]

ah though so, i was questioning whether i was going crazy