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Unread 12-22-2012, 11:57 AM   #21
okie smoker
Knows what a fatty is.
 
Join Date: 12-17-12
Location: Edmond, OK
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I haven't found the answer yet, but haven't browsed all the links. But, I thought I would ask on here. When I cook this I will be cooking it on a typical side firebox style "barrel" smoker, with split logs. Do I need to do anything to make the environment more moist? Pan with water under the brisket or anything along those lines?
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