I'm planning on doing my 3rd brisket starting tonight. This time I bought an aluminum pan to place under the brisket. I've read on here that many place beef broth, onions, and garlic in the pan and let the drippings fall in to make a sauce to moisten the flat cuts. What would the best process be to follow? I have an MES 40 and it has a water pan I usually keep full on the very bottom. Do I fill the aluminum dripping pan with a good amount of beef broth, onions, and garlic at the very beginning and let it go for the entire 12-14 hours? Do I also keep water in the bottom drip plan like usual? Any tips or tricks are appreciated!