So I have transitioned to using no water in my pan and have noticed no issues with meat being moist. Now water does provide that insurance of keeping temps from getting out of control but I have no issues with my wsm keeping temps without that heatsink. So this brings me to another conclusion... is spritzing really neccessary? Seen a bunch of youtube vids on this, for example baby back maniac and T-Roy did a rib vid on some ribs to show three diffrent methods of no spritz, apple juice spritz, and some cranberry pomegranate thing. Anyways they all looked the same as far as texture and color somewhat. Now since spritzing stops the cooking process as the meat cools it took longer to cook which in turn is exposed to more smoke. So the ones that were spritz were somewhat darker. So now it brings me to my main question which is should I even bother spritzing my next brisket? I am not a big fan of bark so I usually cook brisket to color them wrap in foil. So do you guys and gals see anything that can go wrong if I dont spritz??