Turns out using a water pan in my smoker was killing my bark

I read a post on AmazingRibs.com last week that said water pans keep the humidity too high for good bark formation, especially in the first 4 hours. So I skipped it on my last brisket cook and finally got that deep, dark crust I've been chasing for years. Has anyone else noticed a big difference by leaving the water pan out?

2 comments

2 Comments

drew_chen13d ago

Yep, total game changer. Took my bark from decent to straight up incredible.

barbara_kim13d ago

Man, I've been there... that frustration of chasing the perfect bark for way too long. So glad you finally cracked the code, it's such a good feeling when it all comes together.