OK, I uise a large BGE for all my briskets. I have read most of the posts here regarding cooking a brisket, and also gone to other websites to read their recipes and methods. I have cooked about 5 so far, and overall I am impressed with the quality and tenderness of these briskets. But when I was talking to a friend about how I cook my briskets, he was confused about something I was doing and told me that this was not a necessary step. Let me explain.
When I set up the brisket, indirect, I put a drip pan on top of the plate setter and fill it up about 2/3 of the way with water. I put the grate on top of the plate setter and the brisket goes directly on the grate. I have a BBQ guru and cook the brisket with a grate temp of around 225 to 230. Ususally pull the brisket when internal flat temp is around 190 to 195 (when it passes the fork test). When I told him about that he said I should not be adding water to the drip pan. He said this would add too much steam to the cook. Additionally I usually spritz the brisket often (after about mid way into the cook) with apple juice and apple cider vinegar. He said the spritzing of the brisket was all that was necessary.
I know some will tell me that if it is working, and the brisket tastes great, then don't change. But this got me to thinking. So, for my first post here I am curious as to how many of you guys add water to your drip pan.
Thanks for taking the time to read my post and endure this question from a newbie on this forum (even though I am not a newbie to smoking meat!!).