I finally saw a pitmaster in Dallas use a water pan in his offset smoker

He told me it was for keeping the brisket moist, but I've always read that it just messes with your bark and slows the cook. My last brisket came out great without one, so I'm not sure I buy it. What's the real deal with water pans in offsets?

3 comments

3 Comments

the_hayden4d ago

Wait, a water pan in an offset?

kaid474d ago

Yeah, the "messes with your bark" thing is what always held me back too. @the_hayden, my reaction exactly. But that pitmaster might be onto something for a specific setup. Was his offset running really hot or in super dry weather? A pan can help even out wild temp swings and stop the meat from drying out before the fat fully renders. It's less about adding moisture to the meat and more about controlling the heat in the cooker. I'd be curious if he was running a thinner metal smoker that needs the help.

mary_martin222d ago

Adds steam to help the fat render.