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The $12 water pan trick that fixed my brisket bark in one cook
Ran a brisket last Saturday on my offset and the bark kept coming out soft and dark, almost like a stew coating. I blamed my wood splits or my fire management for months. Then my buddy who competes in a KCBS circuit in Kansas City told me he lines his water pan with foil and adds boiling water every hour, no exceptions. I tried it, kept the pan full the whole cook, and the bark set up like a shell. I think my firebox was pulling too much moisture out of the chamber and the pan was just sitting there empty, doing nothing. The difference was night and day. Has anyone else messed with water pan levels mid-cook or do you just fill it once and forget it?
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mark61112d ago
That's a solid tip from your buddy. My first few briskets had that same weird soft bark and I just figured I was messing up my fire. Kept the pan topped off one cook just to see and it was like a whole different game. Still keep an eye on it every couple hours when I'm checking the fire anyway, so it's not a big deal to add water. Glad you got it figured out, that soft bark thing is frustrating as hell for sure.
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