Been watching a lot of videos on YouTube on smoking briskets and butts. The majority of WSM folks seem to put water in the pan for briskets, especially for the first few hours. They say it helps the some adhere to the meat because of the humidity. Ok, fine. Then I watch Harry Soo who never adds water to the pan. Ok, seems to work well for him. For me, I think it could come down to what time of year I am smoking in Carolina- but I saw a guy in Canada who filled up his pan about half way during a winter smoke...so that challenged my ambient temperature theory.
What do y'all do with the water pans for briskets and butts? Have you found differences in bark and moisture going one way or the other?
What do y'all do with the water pans for briskets and butts? Have you found differences in bark and moisture going one way or the other?
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