The Pecan-Smoke Method vs Reverse Searing — what are we using this weekend?

I’ve been experimenting with pecan wood chips on a Weber Kettle for about three weeks now and I think I've found something special, but I need to compare notes before my cookout. Here’s the deal: reverse sear works beautifully for thick steaks (2-inch ribeye is basically always perfect), but when you move to pork tenderloin or thinner flank, it becomes a real gamble because that cold center takes forever and by the time it's done, you've lost all your bark texture. My current theory: smoke at 275F with pecan chips until an internal of 10-15 degrees below

Reverse sear all day. The pecan smoke is a nice touch, but I'd rather trust

Reverse sear is technically superior for thick cuts because you get edge-to-edge even doneness without any grey band, but it takes a lot of patience and your oven needs to be calibrated well below 250°F (otherwise the low end drifts up).

Pecan-smoke gives much more interest in terms of texture — toasted nut coating, Maillard reaction from the oil/fat combination, wood smoke if you're doing that. The tradeoff is uneven doneness and potential for scorched exterior before the interior hits target temp.

If it's a 2lb+ loin: reverse sear to internal 105°F (46°C), pull, rest 10 mins, hard sear in cast iron with plenty of oil and some smashed pecans on top. That gives you both methods at once — even cook + the smoke/crunch.

If it's a flank or skirt: pecan-smoke directly. Too thin for reverse searing;