Originally Posted by RichardF
I'd wager a cold beer that the relative humidity (i'm guessing 100%) inside the foil of a wraped brisket would be much higher than therelative humidity of a fully-loaded smoker. to recreate the humidty of multiple briskets (or butts as the case may be) i'd think you'd be much better-off with a water pan.
exactly what i was thinking. I didnt read the entire thread yet, but i would think a pan of water would do the same thing in a large cooker with little meat.
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