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Finally nailed my brisket after switching to a water pan
For years I just ran my offset smoker dry, thinking the smoke was enough. Last month I tried putting a cheap aluminum pan full of water on the grate next to the meat. The brisket I did yesterday came out so much better, way more tender and the bark wasn't as hard. I guess that extra humidity really is a game changer for a long cook. Anyone else find a simple change that fixed a problem they'd had forever?
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janac5924m ago
My uncle swore by his dry smoker for twenty years before he tried a water pan. It's funny how we can stick with a method just because it's what we know. What other old school cooking rules do you think are actually holding people back?
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