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How much water in a water pan for brisket?

bicktrav
bicktrav Posts: 640
in EggHead Forum
Doing an overnight brisket cook and want to use a water pan. How much water do you typically load into it?
Southern California
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Comments

  • MaskedMarvel
    MaskedMarvel Posts: 3,423
    Fill er up. Spices and beer mixed in optional. Use crunched up balls of foil as spacers to keep it from burning off. 
    Large BGE and Medium BGE
    36" Blackstone - Greensboro!


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  • kl8ton
    kl8ton Posts: 6,411
    I use none ounces.
    Large, Medium, MiniMax, 36" Blackstone
    Grand Rapids MI
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  • Sea2Ski
    Sea2Ski Posts: 4,131
    Not that I make brisket often, but I never use a water pan when I do make one. Some people around here boil it, but that is a different story...

    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • Spaightlabs
    Spaightlabs Posts: 2,349
    The moisture is in the meat, increase the humidity and all you will do is keep your bark from forming.
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  • TXSamIam
    TXSamIam Posts: 32
    Zero in a BGE, I have used a water pan in other types of smokers but found that I don't need it in my egg.
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  • lousubcap
    lousubcap Posts: 36,757
    Another vote for an empty air-gapped drip pan.  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Foghorn
    Foghorn Posts: 10,227
    Be careful as the water level gets low.  The water pan acts like a heat sink to keep the temp down.  As the water level gets low you get less of that effect and the egg temp can go up very fast.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • jeffwit
    jeffwit Posts: 1,348
    I've never used a water pan in my egg. Don't need it.
    Jefferson, GA
    XL BGE, MM, Things to flip meat over and stuff
    Wife, 3 kids, 5 dogs, 4 cats, 12 chickens, 2 goats, 2 pigs. 
    “Honey, we bought a farm.”
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  • 20stone
    20stone Posts: 1,961
    I will offer a contravening view - I put about 1" of water in a round pan below the brisket.  The key to avoid just steaming the bottom of the meat is to have plenty of room between.  I put my water pan on the stone on the WOO (w small aluminum balls for an air gap), with the meat on an AR above felt line.

    Sounds like we have some process debate here.  If only there was some event where people could gather and compare approaches to brisket...someplace where they have plenty of alcohol and proximal bodies of water to fall into after too much alcohol....some kind of camp
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • bgebrent
    bgebrent Posts: 19,636
    +1 on no water pan.
    Sandy Springs & Dawsonville Ga
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  • jeffwit
    jeffwit Posts: 1,348
    20stone said:
    I will offer a contravening view - I put about 1" of water in a round pan below the brisket.  The key to avoid just steaming the bottom of the meat is to have plenty of room between.  I put my water pan on the stone on the WOO (w small aluminum balls for an air gap), with the meat on an AR above felt line.

    Sounds like we have some process debate here.  If only there was some event where people could gather and compare approaches to brisket...someplace where they have plenty of alcohol and proximal bodies of water to fall into after too much alcohol....some kind of camp

    If only it would take place in New Orleans. Then it would be perfect.
    Jefferson, GA
    XL BGE, MM, Things to flip meat over and stuff
    Wife, 3 kids, 5 dogs, 4 cats, 12 chickens, 2 goats, 2 pigs. 
    “Honey, we bought a farm.”
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  • jtcBoynton
    jtcBoynton Posts: 2,814
    If you do use water, make sure you use a lot.  Nothing worse for temp control than having the water completely evaporate in the middle of the night. That nice low and slow you thought you were doing is now a long cooked turbo. 
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • pgprescott
    pgprescott Posts: 14,544
    Brisket is the only cook I have ever used a water pan on. Not always, but I have done it as a means to create a better heat sink/barrier to protect the lean flat. Seemed to help. 
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  • Hans61
    Hans61 Posts: 3,901
    The main benefit to water in the drip pan that I've found is it keeps the fat drippings from burning off and giving an off flavor to the meat I don't like the taste of burnt fat smoke 
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • billt01
    billt01 Posts: 1,886
    0 ounces..but I inject until it weighs about 25% more...
    Have:
     XLBGE / Stumps Baby XL / Couple of Stokers (Gen 1 and Gen 3) / Blackstone 36 / Maxey 3x5 water pan hog cooker
    Had:
    LBGE / Lang 60D / Cookshack SM150 / Stumps Stretch / Stumps Baby

    Fat Willies BBQ
    Ola, Ga

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  • fishlessman
    fishlessman Posts: 34,582
    probably have done more briskets direct over the fire than over a pan B)
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • HendersonTRKing
    HendersonTRKing Posts: 1,803
    None.  None water.
    It's a 302 thing . . .
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  • StillH2OEgger
    StillH2OEgger Posts: 3,896
    The only reason I have for water, beer or whatever in a drip pan is if I overshoot my target temp and want to bring the temp down relatively quickly. Throwing some liquid in there works great for this purpose.
    Stillwater, MN
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  • JRWhitee
    JRWhitee Posts: 5,678
    0.0 oz.
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • JRWhitee
    JRWhitee Posts: 5,678
    Hans61 said:
    The main benefit to water in the drip pan that I've found is it keeps the fat drippings from burning off and giving an off flavor to the meat I don't like the taste of burnt fat smoke 
    If you have spacers between the drip pan and stone nothing will burn.
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • 20stone
    20stone Posts: 1,961
    billt01 said:
    0 ounces..but I inject until it weighs about 25% more...
    I'm with Johnny Trigg on this, but, given how much SV I do, I am not too hung up on tradition (unless you use Liquid Smoke, which is unforgivable under any circumstances).

    StillH2OEgger said:
    The only reason I have for water, beer or whatever in a drip pan is if I overshoot my target temp and want to bring the temp down relatively quickly. Throwing some liquid in there works great for this purpose.
    For those of you hating on the water pan, I suggest that you give it a try and see if it works for you (provided you have the gear to give a good gap between the top of the pan and the bottom of the brisket).  While other folks on this forum are the true Brisket Kings (*cough* @The Cen-Tex Smoker *cough*), I do a pretty good beef rib, and have found that, even in the sweat box that is Houston, it has real benefits.
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • lousubcap
    lousubcap Posts: 36,757
    Given the quantity of fat renderings that accumulate in the pan it becomes a self moisturizing operation.  I will have to look about an hour in and see what has collected at that point.  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • StillH2OEgger
    StillH2OEgger Posts: 3,896

    For those of you hating on the water pan, I suggest that you give it a try and see if it works for you (provided you have the gear to give a good gap between the top of the pan and the bottom of the brisket).  While other folks on this forum are the true Brisket Kings (*cough* @The Cen-Tex Smoker *cough*), I do a pretty good beef rib, and have found that, even in the sweat box that is Houston, it has real benefits.
    I'm not going to hate on anyone doing anything they want with their cooking. I tried the liquid in pan when I got started and it made no difference in my end product. This was for ribs, not brisket. Lots of ways to skin a cat, but it seems more people have had cooks, especially overnighters, ruined by temp issues caused by water pans drying up, than poor results from not using liquid in the drip pan.
    Stillwater, MN
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  • YukonRon
    YukonRon Posts: 17,261
    Ze  Ro.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • 20stone
    20stone Posts: 1,961
    StillH2OEgger said:

    ...but it seems more people have had cooks, especially overnighters, ruined by temp issues caused by water pans drying up, than poor results from not using liquid in the drip pan.
    Some people deal with this issue through the deployment of dirty, cheatin' electronic devices, and I am among those people.

    As you say, may ways to skin a cat, and more ways to cook it.
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • Legume
    Legume Posts: 15,936
    YukonRon said:
    Ze  Ro.
    I really expected you to just say "Rockwood"
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • YukonRon
    YukonRon Posts: 17,261
    Rockwood
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • GoooDawgs
    GoooDawgs Posts: 1,060
     I'm doing a CAB Prime brisket on Saturday.  I'll give the water pan a try and report back.  I will have the FB300 on to babysit, so hopefully temp spikes will be a rare thing.  Stay tuned...
    Milton, GA 
    XL BGE & FB300
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  • billt01
    billt01 Posts: 1,886
    20stone said:
    billt01 said:
    0 ounces..but I inject until it weighs about 25% more...
    I'm with Johnny Trigg on this, but, given how much SV I do, I am not too hung up on tradition (unless you use Liquid Smoke, which is unforgivable under any circumstances).

    StillH2OEgger said:
    The only reason I have for water, beer or whatever in a drip pan is if I overshoot my target temp and want to bring the temp down relatively quickly. Throwing some liquid in there works great for this purpose.
    For those of you hating on the water pan, I suggest that you give it a try and see if it works for you (provided you have the gear to give a good gap between the top of the pan and the bottom of the brisket).  While other folks on this forum are the true Brisket Kings (*cough* @The Cen-Tex Smoker *cough*), I do a pretty good beef rib, and have found that, even in the sweat box that is Houston, it has real benefits.
    Beef bouillon paste, hot sauce, and a stick of butter...

    Liquid smoker...damnitman!!...we are not savages here!!! 
    Have:
     XLBGE / Stumps Baby XL / Couple of Stokers (Gen 1 and Gen 3) / Blackstone 36 / Maxey 3x5 water pan hog cooker
    Had:
    LBGE / Lang 60D / Cookshack SM150 / Stumps Stretch / Stumps Baby

    Fat Willies BBQ
    Ola, Ga

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