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Started By
Message
When to pull the water pan?
Posted on 7/30/19 at 11:07 am
Posted on 7/30/19 at 11:07 am
Hey guys, my wife, and baby are sick today, so I'm playing nice husband and taking care of everyone, which means I load them up with cough medicine and smoke a brisket. I've never smoked a full brisket before but have watched several videos. My main question is when do I remove the water pan if at all? I plan to wrap around 160 +/- with butcher paper. I'm curious at this time is there's any reason to leave the water pan in there or take it out? Thanks in advance and check out the link to see the brisket. I just put her on, can't wait to eat at midnight.
LINK
LINK
8
Posted on 7/30/19 at 11:13 am to Swiss
leave the pan in. if you want to eat before midnight bump the heat up. youtube "hot and fast brisket" youll be eating by 8 -10.
Posted on 7/30/19 at 11:14 am to Swiss
I have always left mine in for entire cook.
I have a WSM so it really is necessary. I don't get temp spikes.
I have a WSM so it really is necessary. I don't get temp spikes.
Posted on 7/30/19 at 11:15 am to CarRamrod
leave the pan in but frick all that hot and fast shite.
you should've known better than to start a brisket at noon.
you should've known better than to start a brisket at noon.
Posted on 7/30/19 at 11:21 am to Swiss
Thanks, not too worried about the midnight approach. Before the chaos started this morning I took my vivaynce now I'm going mad scientist on the grill/web and figured I'll be hungry around 11:30
Posted on 7/30/19 at 11:28 am to Swiss
Depending on how many pounds you bought
You may want to consider looking into some take out for tonight and have brisket tomorrow
Slow and low and no getting around that if you want to enjoy your brisket
160 is on the hot side for my smoking
You may want to consider looking into some take out for tonight and have brisket tomorrow
Slow and low and no getting around that if you want to enjoy your brisket
160 is on the hot side for my smoking
Posted on 7/30/19 at 11:28 am to Zach Lee To Amp Hill
quote:dont knock it till you try it
uck all that hot and fast shite.
Posted on 7/30/19 at 11:32 am to Thecoz
quote:
Slow and low and no getting around that if you want to enjoy your brisket
quote:
160 is on the hot side for my smoking
Posted on 7/30/19 at 12:04 pm to CarRamrod
I wrap a little lower than 160
But probably smoke outside at a little lower temperature also . I want the smoke flavor from my outside effort to get a good ring then take it inside to melt fat better and cook the final couple of hours
I smoke outside and when I wrap I bring it inside and finish in oven so I know exact time will be done
Allows me to not have to watch the smoker as much on the second half of the process which is good cause by then I am often distracted easily by then
But probably smoke outside at a little lower temperature also . I want the smoke flavor from my outside effort to get a good ring then take it inside to melt fat better and cook the final couple of hours
I smoke outside and when I wrap I bring it inside and finish in oven so I know exact time will be done
Allows me to not have to watch the smoker as much on the second half of the process which is good cause by then I am often distracted easily by then
Posted on 7/30/19 at 4:23 pm to Swiss
I wouldn't say that a water pan is "necessary", but doesn't hurt to leave it in. I have 4 wsm's, and I don't use a water pan in any of them. The biggest benefit is temperature control, but you do lose a little efficiency.
One thing that rarely gets discussed is what's everyone's definition of hot and fast? At what temp do you start calling it "hot"?
One thing that rarely gets discussed is what's everyone's definition of hot and fast? At what temp do you start calling it "hot"?
Posted on 7/30/19 at 4:28 pm to Crawfish From Arabi
quote:
Crawfish From Arabi
So in your WSM you remove the bowl, or do you fill bowl with sand or something?
Posted on 7/30/19 at 4:30 pm to SmokedBrisket2018
quote:
So in your WSM you remove the bowl
Remove bowl, and replace with perforated disc (heat diffuser) or nothing at all. Depends on what I'm cooking.
Posted on 7/30/19 at 4:34 pm to Crawfish From Arabi
quote:
perforated disc
Got it.
I would like to try this method.
If I do chicken I leave bowl empty and cover with foil but I need to find a disc or something.
Posted on 7/30/19 at 4:37 pm to SmokedBrisket2018
You'll love it.
Academy sells the replacement charcoal discs for the ole smokey grills in 18" and 22", and they fit perfect. Priced at like $6/$8.
quote:
I need to find a disc or something
Academy sells the replacement charcoal discs for the ole smokey grills in 18" and 22", and they fit perfect. Priced at like $6/$8.
Posted on 7/30/19 at 4:38 pm to Crawfish From Arabi
quote:
Crawfish From Arabi
Thanks for the info
Posted on 7/30/19 at 6:31 pm to SmokedBrisket2018
Anytime
Posted on 7/30/19 at 10:24 pm to Swiss
Is it done yet?
Water pan doesn't matter. Pull the brisket when it is done - probe slides in easily. Internal temperature is not a good indicator by itself.
The hold is very important. You should hold it wrapped and in a insulated cooler (or a a Ming oven) for several hours after it is done. This really helps a lot.
Water pan doesn't matter. Pull the brisket when it is done - probe slides in easily. Internal temperature is not a good indicator by itself.
The hold is very important. You should hold it wrapped and in a insulated cooler (or a a Ming oven) for several hours after it is done. This really helps a lot.
Posted on 7/31/19 at 8:28 am to Swiss
And you'd be surprised how much flavor is in the water in that pan. When I smoke briskets and pork butts I keep the water pan pretty full during the entire cooking process.
When done, I'll remove the pan, strain it through a fine mesh strainer, let it cool and then refrigerate the liquid. The next morning I'll remove any fat that has solidified on top of the liquid and then gently ladle the liquid into quart freezer bags. Any particulates will collect on the bottom of the pan and I carefully use a ladle to remove the liquid and not disturb the sediment.
When done, I'll remove the pan, strain it through a fine mesh strainer, let it cool and then refrigerate the liquid. The next morning I'll remove any fat that has solidified on top of the liquid and then gently ladle the liquid into quart freezer bags. Any particulates will collect on the bottom of the pan and I carefully use a ladle to remove the liquid and not disturb the sediment.
This post was edited on 7/31/19 at 8:29 am
Posted on 7/31/19 at 10:46 am to Swiss
I got everything wrapped up around 10 pm last night. I don't think I can make a living off of smoking brisket. I'm pretty sure I overcooked it a little. I let the brisket reach about 165 and wrapped in butcher paper and placed it back on the egg until it reached 202. Afterward, I put the brisket in an ice chest for 90 mins and sliced. As I was slicing the brisket was falling apart. From what I read, I think the mistake was taking it off at 202 as opposed to 190 and letting it rest in the cooler. Also, I went strictly off the temperature and no feel. I was able to snag one decent pic.
LINK
LINK
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