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My uncle swore by putting a pan of water in the smoker for brisket, said it was the only way. Tried it on a 14-pounder last weekend and the bark turned to mush.
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hunt.kevin6mo ago
That bark turning to mush is a real bummer. What kind of smoker were you using, and did you have the water pan right under the meat or off to the side? That placement can make a huge difference.
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mark_nguyen956mo ago
Yeah, saw a video where a guy said putting the water pan on a different rack from the meat helps keep the bark crispy. Makes sense since it's not getting steamed directly.
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foster.dylan5mo ago
And it's like so many things in cooking, you learn the hard way that closer isn't always better, even if your gut says shove that moisture right up against the meat. It's the same with putting a humidifier right next to your bed, you end up with a soggy mess instead of just comfortable air.
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