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Took me 14 hours over 3 weekends to figure out why my brisket flat kept drying out, and it was just my water pan placement
Moved the pan from the firebox side to the middle of the cook chamber on my offset and the flat finally stopped coming out like jerky, has anyone else fought with this on a cheap stick burner?
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gracea191mo ago
Man, I always figured water pan placement was one of those things that only mattered on the fancy pits, like it was just there to catch drippings and keep things from flaring up. I ran my cheap offset for two years with the pan jammed up against the firebox and just blamed the meat and my fire management every time the flat came out tough. Then a buddy told me to slide it to the middle and it was like a whole different cooker, the heat evens out way better and the flat stays moist instead of getting that crusty bark all the way through. Your 14 hours probably saved somebody else a bunch of brisket flats, because this is the kind of thing nobody tells you when you buy a budget stick burner.
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