Using electric smoker with water pan.

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.


Original poster
May 23, 2019
I'm using a brinkman smoke and grill electric smoker. It has a water pan and I'm using a chip box. Do I need to still foil my pork butt when it gets to 160? Or will the water pan keep it moist?


Smoking Guru
OTBS Member
Feb 27, 2018
Knoxville, TN
Either way you want to go man butt should turn out great. Foiling is more of a personal preference thing. Helps it through the stall and some say it does keep it moist. But if you are going for bark leave it unwrapped. I've done both with great results.


Smoking Fanatic
SMF Premier Member
Jun 5, 2018
LaPorte Indiana
Do I need to still foil my pork butt when it gets to 160?
There is no "need" to foil (wrap) your meat with or without a water pan. It is largely a personal choice. You'll find folks from both camps here on the forum (I'm in the don't foil camp unless I'm in a hurry, which you should never be when you're Queing). Try both ways and see how YOU like it best.

Let us know how it comes out.


Smoking Fanatic
SMF Premier Member
Feb 4, 2019
Michigan, and points north
I don’t foil butts much at all. Even with a “crusty bark” once you pull them the little bits of crust just turn into pockets of spicy goodness. The only disadvantage I see is that you lose a bunch of fat and juice that could be mixed back in with the pull had the butt been wrapped.

I agree that there’s not a wrong way.

Latest posts

Hot Threads