That BBQ joint outside Austin taught me a brisket trick I’d never seen

I was down near Lockhart last month visiting friends and stopped at a little roadside pit called Smoky Joe’s. The pitmaster there used a water pan filled with apple cider vinegar instead of plain water, and he kept it right under the brisket during the whole cook. I tried it on my next two shoulders at home and the bark came out way crustier with a subtle tang. Anyone else ever swap out the liquid in their water pan for something other than water?

2 comments

2 Comments

thea_carter1mo agoMost Upvoted

Water pan's for humidity, not flavor. Keep it simple.

jamieh761mo ago

Ha, not quite - a little water in the pan actually does add some subtle flavor from the drippings.