- Jun 18, 2006
- 98
- 10
I smoked a brisket a few weeks ago using my WSM instead of my usually UDS. It turned out really good, but the only problem is that the rub was very moist when I went to slice it. Most of it came off. I did use the waterpan and filled it about half full. Do I really need to have water in the pan? It seems as if there is too much moisture in the smoker. Thanks for any input.