Swapped my water pan for a drip pan and it changed my brisket

I used to fill my offset smoker water pan every two hours like clockwork, but last weekend I tried running a dry drip pan with sand wrapped in foil instead. The bark came out way darker and the stall only lasted about 45 minutes on a 14 pound packer. Anyone else ditch the water and see a big difference in cook time?

3 comments

3 Comments

henry1011mo agoMost Upvoted

Water pans keep the temp way more stable though.

finley_lopez982mo ago

Does it really matter that much for one cook?

faith_thomas2mo ago

Think about cleanup though. One cook's mess multiplies fast when you're the one scrubbing pans and wiping counters for an hour after.