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Age old Question... Water or No Water?

post #1 of 6
Thread Starter 

I have a 15 LB brisket and 6 lbs of chuck roast headed for the WSM 22 overnight tonight.

 

Water or No water?

 

I have gone waterless so far adopting the position that the water is just a heat sync and using no water just a clay saucer.

 

Opinions?

post #2 of 6

I dry smoke 95% of the time.  The meat I always wet smoke?  Brisket.  The why is too long and complicated this morning to explain but has nothing to do with temp control.  I've tried both wet and dry smokes for brisket and definitely prefer wet smoking for flavor on that cut of meat.              

post #3 of 6
Thread Starter 

Thank you.  Spoke to another fellow BBQ'er and he had the same opinion.  I will give it a go with water tonight!

post #4 of 6

Stopped using water for all smokes a while back and don't miss it.

post #5 of 6
forluvofsmoke, Eric... developed a great method for brisket etc..... first few hours... water added.... then no water to form the bark and seal the meat..... makes for a moist hunk of meat..... I have use that method and really like it....
post #6 of 6

The brisket is very susceptible to too much smoke and I believe the water helps cut the smoke to prevent it from getting too much.

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SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Age old Question... Water or No Water?