Originally Posted by okie smoker
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?
I have an UDS so I do not know from experience but I saw a video on youtube called BBQ with Franklin. He add a pot of water in the smoking chamber. He placed that pot on the same shelf as his brisket. The pot was right near the fire box, so in between the brisket and the firebox. His reasoning is b/c it was a small pit and the fire would dry out the moisture.
Hope this helps