John Saniga
New member
18.5" WSM. I am getting ready to smoke a brisket flat that was cut well and is decently thick. I smoked a pork butt last weekend and had trouble keeping the temp below 275 with a dry water pan; sunny day and near 90 degrees in Carolina. I added water a couple of hours in and that made the temperature more manageable. I normally run the water pan dry but I normally smoke more chicken or other hot & fast recipes.
What do you all do for briskets and butts? Water in pan or not?
And, do you manager heat by top vent only or do you play with them all? I normally go full Harry Soo and manage temp with the exhaust, only...but summer had other plans.
What do you all do for briskets and butts? Water in pan or not?
And, do you manager heat by top vent only or do you play with them all? I normally go full Harry Soo and manage temp with the exhaust, only...but summer had other plans.