Overnight Brisket Cook


 
A

Andre A

TVWBB Member
If I were to cook a Brisket over night and maintain a constant 250 temperature. How long would the water pan last if it were filled with water from the very beginning. I guess I trying to figure out how many times would I have to get up at night to tend to the water?
 
It will last awhile, I would be more concerned with wind. Wind eats thru charcoal. Have you tried a smoke without water?
 
I never use water so not sure. I was pretty worried on my first overnight cook and got up to check the temp about four times. But I learned if you start with a good amount of charcoal and set your vents the thing is pretty darn steady through the night. Cody is right though. The wind can be a killer.
 
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I saw your other post about having a Memorial Day party and having a DigiQ DX2 by then.

By the time memorial day comes around, I should also have the Digi Q DX2 to help out.
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If you use an Automatic Temperature Controller (ATC) you do not fill the water pan with water. You just foil it over. Only fill water pan if you are not using an ATC.

-- Mache
 
I have done probably 10 overnight cooks in my 22.5 WSM and have not found a need for water in the pan or an ATC. I simply use the temp alarm feature on my Maverick 732 and once I'm convinced the temp has settled in where I want it I go to bed. If the vents need to be adjusted or the fuel starts running low the maverick will alert me.
 
Wow that was 5 votes against no water. I was convinced that water was going to be needed to keep a moist environment in the cooker. I guessed I watched to much of the Aaron Franklin Vid on cooking brisket.
 
Andre A said:
Wow that was 5 votes against no water. I was convinced that water was going to be needed to keep a moist environment in the cooker. I guessed I watched to much of the Aaron Franklin Vid on cooking brisket.
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Others can correct me if I'm wrong, but the water pan's impact on smoker moisture content is fairly nil for quality units. I believe cooker construction (quality of), overall cook temperature and temperature consistency, and length of time of cook, and mop/mist application are the dominant factors in the outcome of your product.

Water without a doubt makes a more humid environment in the smoker - this explains why southern Louisiana is more humid than Phoenix. In a smoker water's main purpose is to act as a heat sink for temperature control, not for more moist results.
 
W Tyler said:
Water without a doubt makes a more humid environment in the smoker - this explains why southern Louisiana is more humid than Phoenix. In a smoker water's main purpose is to act as a heat sink for temperature control, not for more moist results.
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I have done 4 or 5 overnights, being new I went by the book and have always used water. I also take my Maverick to bed with me......it has yet to wake me up. I have only had to add water a few times, and that was always on the last end of the cook. And I very seldom ever have to adjust the temp controls one it setteled down, and the contolrs are usually at the same setting as previous smoke.... these WSM are really consistant.
 
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Tyler hit the nail on the head. When I first got my WSM I started experimenting with or without water. I found no difference except for my charcoal lasted longer when I did not use water plus clean up was easier.
 
I came here today to find out the answer to the same questions.. great thread OP!

I haven't used water in a very long time, never had issues with temp. control especially using an ATC (pitmaster IQ). However, this past weekend I cooked a brisket and the cool, windy air made the cooker go through quite a bit of lump. Even worse though, by bark was really dry.. even after I foiled. Perhaps I waited too long to foil. It's very dry lately.. lots of static electricity in the house.. not enough humidity. I'm thinking a water pan (filled with water) could have helped..
 
Never use water here, pan foiled then filled 3/4 with sand gravel mix and then foiled on top. Which is what I remove for a clean up. Used to use water in my old electic smoker and found even then that it made no difference in my cooks. Just my experience
 
I don't use water because I don't like the extra clean up. Several overnight smokes on my 22.5 wsm. Fill with unlit to the brim and I add about 10 fully lit to that. assemble the smoker, add the meat, wait till the temp settles in around where I want it and go to sleep. the maverick is in the living room because I aint getting up anyway because I don't care to loose sleep. When I do get up, when I want to, the temp is always close to what I wanted. Now I don't know the temperature fluctuations that took place overnight but the meat always turns out fine but based on what I observe on my daytime cooks the fluctuations are minimal anyway. Just cook, don't worry and have fun.
 
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