Changed my mind about using a water pan in my offset smoker after 3 years
I used to think water pans were a waste of space in an offset. I always went dry, figuring the smoke flavor would be stronger. Then my buddy Mike, who runs a competition team out of Austin, told me to try a 2-inch deep pan with hot water for my last brisket cook. I did a 14 pound brisket at 250 for 12 hours and the bark was way better, no dry spots anywhere. The temp swings in my smoker evened out too, which I never expected. Has anyone else had a water pan change their brisket game that much?