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?

3 comments

3 Comments

wilson.olivia5d ago

Agree with @colethomas, that 2 inch pan made me a believer too!

patricia325d ago

Is a pan really gonna change your whole life like that?

colethomas6d ago

Ngl Mike from Austin knows what he's talking about. That 2-inch depth is key, I use a 3-inch pan and found anything deeper just steams the meat too much. I do 225 with mine and my temp swings went from like 30 degrees down to maybe 10 degrees at most. The bark stays crusty because the moisture is more about stabilizing the air instead of drowning the brisket. Honestly, the way it evens out the heat across the cooking surface is the biggest win for me, especially on a cheaper offset where hot spots are brutal. Took me way too long to buy one and now I feel dumb for fighting it for three years.