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Age old Question... Water or No Water?

maloff28

Smoke Blower
123
17
Joined Mar 21, 2011
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?
 

noboundaries

Legendary Pitmaster
OTBS Member
SMF Premier Member
8,751
3,112
Joined Sep 7, 2013
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.              
 

maloff28

Smoke Blower
123
17
Joined Mar 21, 2011
Thank you.  Spoke to another fellow BBQ'er and he had the same opinion.  I will give it a go with water tonight!
 

daveomak

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
26,698
4,163
Joined Nov 12, 2010
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....
 

florida smoker

Fire Starter
36
15
Joined May 4, 2015
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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