Brisket this weekend. Need advice

[Jeffclk]

I will be cooking a brisket this weekend. I have been watching a bunch of videos - some use a water pan and some do not. Any recommendations?

[prowe]

I inject with broth to keep it moist. A water pan can't hurt, but I don't think it's going to make a noticible difference. Most important thing imho is after spending all night cooking, make sure you don't ruin it by cutting with the grain. Always cut against the grain. Save me some brisket.

[Jeffclk]

I am cooking a brisket this weekend on my Big Joe. I have watched John's videos and several on YouTube. John does not use a water pan, but several (usually a BGE) video did use a water pan. Any recommendations?

[magician]

Patience is your friend. I only use a drip pan to catch the drippings. Like prowe said won't help but can't hurt either.

[5698k]

A pan filled with water is not necessary, a drip pan is recommended, strictly for cleanliness reasons. Beyond that, follow Johns advice on the videos, your brisket will be great!!

[Paul]

I can't tell you the pro's and con's because I never used a water pan

[philpom]

I don't think you need a water pan.  Get a thick brisket over 12 pounds.  Trim the fat pretty well.  Cook it low.  

[IkeKey]

No water needed in Kamados IMO. Just Patience✌️

[Woodman]

I never use a water pan, but my brisket only stays on my Classic for 3 hrs. I marinate my brisket for 24 hrs in Claudes Brisket Marinade (Amazon) and inject with the same. I smoke the brisket 3 hrs at 225 on my Classic Joe and then place the brisket in an aluminum pan that has a layer of caramelized onions and another bottle of Claudes. Cover with foil and cook 5 hrs at 225 in the oven. Your internal temp will be close to 195-200 range, ready to go. I like this method because when I know dinner is at "x" time, I can cook accordingly. Cooking the entire time Kamado style can be a crapshoot--5 hrs, 8 hrs, who knows? The marinade is amazing and you won't be disappointed. This is based off Johns Atlanta brisket, except after 3 hrs (155 internal temp) I go to the oven. Good luck! Sorry so long winded.

[Wineman]

I have never used a water pan, a drip pan is a must and I assume that adding liquid ( not necesarely water) wont hurt a bit.

I too will be cooking a brisket this. Weekend, I will try www.grillgirl.com beter than sex brisket, see how it turns out.

Z

[tinyfish]

No water pan necessary. A kamado is great a holding moisture. The water pan could cause you trouble if it runs out of water the temp will spike.

[Jeffclk]

Thanks for the responses. Will use drip pan and will be patient while watching the playoffs tomorrow.

[invisiblekid]

Not long ago done my 1st brisket and used a water pan. Can't say it helped, can't say it didn't, but next time I won't but probably will inject or marinate overnight

Start early and be patient. Use butcher paper and wrap after cooking and put in a cooler and you can hold it for hours so give yourself plenty of time

Also, I used the whole of the point for "burnt ends" and cooked with BBQ sauce in a foil tray until sticky. I am now adored by everyone and now apparently a BBQ God. TBF I almost fell in love with myself after trying some.

Oh and don't fret about the IT. Take it off when probe tender and nothing else.

Oh yes and as mentioned. Pay attention to the grain and cut across it, not with it. The flat and point grain with be in different directions. An excellently cooked brisket can be ruined by cutting with the grain.

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[dsarcher]

Another suggestion, I always wrap if smoking a select brisket when it hits the stall approx. 170 degrees. Choice I have done both ways, if this is your first brisket I would suggest wrapping in foil or butcher paper at the stall and finish until it probes tender, between 195 - 205. Be patient and enjoy.