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Just nailed the bark on my brisket after switching to a water pan for the first 8 hours.
My last two briskets in Austin had a tough, dry bark, but this weekend's had a perfect, crunchy crust because I kept a pan of water in my offset smoker for the initial cook.
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jamierodriguez1mo ago
Always thought water pans were pointless, but guess I was wrong.
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aaron_wilson175d ago
Actually, it keeps the bark from burning.
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