View Single Post
Unread 07-02-2009, 09:25 PM   #10
Found some matches.
Join Date: 06-26-09
Location: Austin, Texas
Downloads: 0
Uploads: 0

I've used a pan of water on in the bottom of my offset for a very large brisket, and the meat turned out extremely moist and tender - a big plus, obviously. On the other hand, the extra moisture prevented good bark from forming. Overall, my rub became a kind of slimy layer that tasted good but did not look very appealing. My hunch was that the extra moisture somehow inhibited smoke absorption as well - with no water pan, I get great bark and a very nice smoke ring, but keeping the brisket moist is fussier. Maybe the smoke ring and bark issue was a fluke, but I'm off using a water pan now.
WesternTrails is offline   Reply With Quote