Which BBQ technique involves cooking meat over direct heat briefly followed by indirect heat?

Reverse searing is a technique that involves first cooking meat at a lower temperature, typically using indirect heat, until it approaches the desired internal temperature. After this initial cooking phase, the meat is seared over high, direct heat for a short period of time to create a flavorful crust. This process allows the meat to retain its moisture and ensures even cooking throughout, while achieving a delicious caramelization on the outside.

In contrast, the other techniques listed do not follow the same process. Low and slow refers to cooking meat at a consistently low temperature for an extended period of time, which is ideal for tough cuts requiring tenderness, but does not involve the direct searing step. Direct grilling, on the other hand, is entirely about cooking over high heat without the indirect component, leading to a different flavor profile and texture. Hot smoking involves cooking meat at lower temperatures for a prolonged period in a smoky environment, which also doesn’t incorporate the searing step associated with reverse searing.