I plan to do a hot and fast brisket cook tomorrow. My goal is to hold a steady temp somewhere 300 - 325.
Last week I tried it with water in the water pan and was unable to sustain steady temps over 300. I had temp spikes as the water pan ran dry, then big temp drops as I added water to stop the spike.
This cook I plan to keep an empty (foiled) pan the entire time. Will that work? Tips?
Last week I tried it with water in the water pan and was unable to sustain steady temps over 300. I had temp spikes as the water pan ran dry, then big temp drops as I added water to stop the spike.
This cook I plan to keep an empty (foiled) pan the entire time. Will that work? Tips?