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Water pan for brisket?

post #1 of 7
Thread Starter 
Hello, I put this same topic in the "let's talk brisket" thread, but thought I'd put it here also.
I'm gonna do a 14 lb packer brisket this weekend, I'm debating using my water pan, my cooker is a BBQ guru onyx oven, which is a vertical style cooker, so heat is directly under the meat. I did one brisket before without the pan and wasn't too pleased.
What's everyone's opinion on the water pan? If I use the pan, I'll do fat side up. But if I don't use pan should I do fat down?
I really want this brisket to turn out well, it's for my grandfather's memorial celebration.
post #2 of 7

I always use the water pan with water in it, whenever I hot smoke anything.

 

But that's just me!

 

Al

post #3 of 7
I unlike Al never use a water pan. Well that's not true, I leave it in the smoker empty, lined with foil to act as a drip pan and depending on which smoker I am using a diffuser. So I will revise that and say I prefer a dry smoke chamber when smoking.

Everyone cooking brisket should give this a read:

http://www.smokingmeatforums.com/t/118043/the-secret-to-good-sliced-brisket-defies-conventional-wisdom

Making a batch of this is never a bad thing when smoking beef:

http://www.smokingmeatforums.com/a/chef-jimmyjs-smokey-au-jus
post #4 of 7
What problems did you have with the first brisket? If it's not cooked properly it won't matter if you use water or not maybe we can help. That said I have done both and can't remember any difference,now I just run my WSM dry like DS longer cooking times and less hassle!
post #5 of 7
Thread Starter 
Quote:
Originally Posted by b-one View Post

What problems did you have with the first brisket? If it's not cooked properly it won't matter if you use water or not maybe we can help. That said I have done both and can't remember any difference,now I just run my WSM dry like DS longer cooking times and less hassle!

It ended up with a very tough bark, which I feel was due to many spikes in temperature.
That's why I'm thinking the water pan will help even out the temperature.
post #6 of 7
Quote:
Originally Posted by HuntSmoke41 View Post

Quote:
Originally Posted by b-one View Post

What problems did you have with the first brisket? If it's not cooked properly it won't matter if you use water or not maybe we can help. That said I have done both and can't remember any difference,now I just run my WSM dry like DS longer cooking times and less hassle!

It ended up with a very tough bark, which I feel was due to many spikes in temperature.
That's why I'm thinking the water pan will help even out the temperature.

Did you smoke no foil the entire smoke? Did you let it rest wrapped in foil? Was it tender and juicy on the interior?
post #7 of 7
Thread Starter 
Quote:
Originally Posted by b-one View Post

Quote:
Originally Posted by HuntSmoke41 View Post

Quote:
Originally Posted by b-one View Post

What problems did you have with the first brisket? If it's not cooked properly it won't matter if you use water or not maybe we can help. That said I have done both and can't remember any difference,now I just run my WSM dry like DS longer cooking times and less hassle!

It ended up with a very tough bark, which I feel was due to many spikes in temperature.
That's why I'm thinking the water pan will help even out the temperature.

Did you smoke no foil the entire smoke? Did you let it rest wrapped in foil? Was it tender and juicy on the interior?

I rubbed w Montreal steak seasoning and brown sugar the night before.
Fired up the cooker at 3am, got the cooker to 225ish, cooked with hickory wood till IT was around 170. Then foiled till 200ish. But when I foiled, it already seemed like the damage was done.
Like I said, had numerous temp spikes.
This time around I'm gonna start with a smaller fire perhaps.
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