Originally Posted by jimithing78
This may be one of those questions that doesn't have an answer but when cooking a brisket do you guys use a dry drip pan or one with water in it or nothing at all?
What kind of smoker?
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FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Weber Gasser/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle
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