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?

2 comments

2 Comments

the_julia1d agoMost Upvoted

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.

tyler_hunt721d 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.