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My neighbor swore by a weird trick for keeping brisket moist
Guy down the street, Frank, who's been smoking for decades, told me to put a pan of water on the rack directly above my brisket. He said the steam would baste it and stop the flat from drying out. I tried it last weekend on a 14 pound packer. Honestly, it just made the bark soft and soggy on top, like it was steamed instead of smoked. The temp held steady at 250 for about 8 hours, but the texture was off. I think it blocked too much smoke from hitting the meat directly. Ended up with a decent brisket, but not my best. Has anyone else tried this water pan method and gotten better results, or is it just an old myth?
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the_diana28d ago
Sounds like another case of a life hack that makes things worse. People love a simple trick, even when the old way works fine.
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stellag2127d ago
makes things worse" is a bit much lol. it's just a dumb hack, not like it's gonna break anything.
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