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Okay, so I put a pan of water under my brisket in the Oklahoma wind and it actually saved the cook.
I was about to lose a $90 packer cut to the dry air last weekend, but putting a deep hotel pan full of hot water on the rack below it kept the bark from turning into a brick (you know, the kind you can't even cut).
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bettyhunt1mo ago
The old water pan trick is a lifesaver in dry weather. My first brisket in Arizona turned into shoe leather before I tried it. Now I always keep a cheap aluminum pan with water on the lower rack. It's just cheap insurance against the wind stealing all your moisture.
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tylerr291mo ago
How much water do you usually put in the pan?
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