No Water, No Sand

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Per Shotgun Fred Pirkle's suggestion, I'm cooking brisket today with no water or sand in the pan. I have instead cover the pan with 3 crumpled pieces of foil. Fred claims the results will be great, we'll see.

Has anyone else tried this?
 
I have'nt even tried my WSM yet which I got monday /infopop/emoticons/icon_frown.gif But I suppose it makes sense. Aluminum does absorb heat so I can see what benefit it would have.
 
Cook went great. Brisket was a little dry, but that's not unusual for my brisket. I must say, the BBQ Guru maintained a constant 225-235 all day long. It was almost spooky.
 
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