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Went back and forth on water pan in the offset versus spritzing, and the water pan won out
For the longest time I was a spritz guy, apple juice and cider vinegar every 45 minutes on a brisket in my offset. Then a buddy who cooks on a big trailer rig down in Waco kept telling me to just put a pan of water in the cook chamber and leave the meat alone. I fought him on it for months because I figured spritzing was doing the same job. Finally tried the pan about 6 months ago on a 14 pound packer and the bark came out way better, no mushy spots, and I wasn't opening the lid near as much so temps held steady. The pan also catches drips which saves me scraping the bottom. Only thing I gave up was that little bit of flavor from the juice, but a rub with a bit more sugar picked that back up fine. Your mileage may vary depending on your pit and how tight it seals. Curious if anyone runs a dry water pan just for the heat shield and skips the water altogether?
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