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brisket & drip pan
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Posts: 539
Just put on a 6.75# brisket. What is the opinion of most liquid in pan or dry?
thanks
Gerry
thanks
Gerry
Comments
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liquid in pain on long cooks..the drippings burn in the pan and dont always give off appetizing odors..
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Howdy Gerry. Just one opinion, but a dry drip pan works great for lower temps (under 250 dome). No need to add water. The problem with using water is that as soon as it all evaporates, you'll get a spike in your cooking temp. Plus the egg is so moist that the steam doesn't really help you.
Happy cookin!
Chris
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