W ater smoking combines smoke and steam to continually baste the beef, while indirect heat slowly cooks it.
By adding a water pan to your smoker, you can combine aromatic smoke with juice-inducing steam to slow-cook the brisket for that oh-so-tasty flavor. Ideal for brisket—because in Texas, if you’re not smokin’ brisket, you’re not
- Wood chunks of 1-2-inch thickness work best.
- Experiment by using chunks or chips of flavor-producing wood like mesquite, hickory, pecan, apple or cherry.
- Stay away from resinous wood, such as pine, as it will produce an unpleasant taste.
Cooking Time Guide
Allow at least one hour of cooking time per pound. A properly-cooked brisket should be well done and fork tender.
Although this formula serves a guideline, keep in mind many variables will affect actual cooking times (i.e., outside cooking temperature, amount of charcoal and/or wood chunks, the number of times the lid is opened and proximity of food to the heat source).