Choosing between a water pan and a dry smoke for my last brisket

I was getting ready to smoke a 14-pound brisket last weekend and hit a wall deciding on my setup. The choice was between using a water pan in my offset smoker for a humid cook or going with a completely dry smoke chamber. I've heard the water pan helps keep things moist and stabilizes temps, but I was worried it might steam the bark instead of letting it get really crusty. I went with the dry method, keeping my fire small and steady around 250 degrees for the first 8 hours. The bark formed up dark and craggy way faster than I'm used to, and the smoke ring was a solid pink half-inch deep. I did spritz with apple cider vinegar every hour after the first four to keep the surface from burning. The flat was a touch drier than my usual results, but the flavor from that bark was insane. Has anyone else done a side-by-side test with the same cut to see the real difference?

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emery_hall4mo ago

My buddy in Austin swears by a dry smoke, but @alice991 has a point about wrapping it.

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alice9914mo ago

Honestly, that bark sounds amazing. I'd try wrapping it in butcher paper once it's set to save that flat from drying out next time.

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the_river3mo ago

Hold up, wait. @alice991 actually said that dry smoke works for brisket? Tbh, I've never heard anyone seriously claim that. That sounds like it would turn the point into shoe leather after 12 hours. Honestly, if my buddy tried pulling that at a cookoff he'd get roasted harder than the meat. Ngl I'm genuinely curious how that even works without turning everything into jerky.

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