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I used to think a water pan was just for keeping things moist, but my last brisket changed my mind.
For a long time, I ran my offset smoker dry, focusing only on fire control. My briskets were good, but the flat was always a bit dry. A buddy in Austin told me to try a full water pan, so I did a side by side test with two packers from the same store. The one with the water pan cooked slower and steadier, and the difference was huge. The meat from the dry cook was tougher, especially after the stall, while the one with the pan was way more tender and juicy all the way through. It seems the added humidity really helps the meat break down better without drying out. I won't run my pit without one now. Has anyone else done a test like this and noticed a big change in texture?
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the_julia6mo ago
Yeah, that part about the flat always being a bit dry hits home. I went through the same thing, stubbornly thinking I just needed better fire management. Finally tried a water pan and it was like a different piece of meat, especially that last third of the flat.
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tyler_hunt726mo ago
That water pan is a game changer. I also started wrapping the flat in foil with a splash of beef broth once it hits about 160, keeps it perfect.
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abbyc336mo ago
Okay, the part about being stubborn and thinking you just need better fire control... that was me to a T. I probably dried out three briskets in a row, swearing my temp was off by like two degrees. Seeing @the_julia say that is a huge relief, like it wasn't just me being bad at it. Finally caved and put a pan of hot water in there, and the difference wasn't even small. It was a totally different cut of meat, way more forgiving. I felt pretty silly for fighting it for so long.
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