First Brisket on my new WSM


 
S

Scott Baker

New member
Hi All -

I finally got my WSM and am doing a Brisket tomorrow. I have used an off-set smoker for years and have had success but always seemed to fight the fire and issues with temp control. I am smoking my first Brisket on my new WSM and had a question in regards to the water pan. I never used one in my off-set and have had great success with my past cooks. What are the pros and cons to using the water pan (w/water) in cooking a Brisket. I would appreciate any advice you may have to offer.

Thanks,
Scott
 
Water acts as a heat sink, i.e., it absorbs heat, enabling you to maintain lower temps more easily, if lower temps are what you are shooting for.
 
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