using a water pan in a Yoder wichita

[Deerspy]

I want to smoke a brisket and most of the things I read say to use a water pan under brisket, Question would it be a good ideal to put a aluminum foil pan on top of my heat management plate, your thoughts

thanks

[Richtee]

I see no need for a "water" pan. Now..if you want yo use a drip pan UNDER then meat..fine. But the liquid you are looking for won't appear untill about 160 IT. THEN...place brisky in pan and foil until 190-ish. Save "liquid gold", place brisky gently back on to firm barq up... 15-20 mins.

[Deerspy]

I am going to smoke it tomorrow Thanks Richtee for you thoughts, the last one I did was chard brick when I took it out but I am getting better at keeping my temp down now going to shoot for 220 to 250 this time last time I got up to 320

[Richtee]

I am going to smoke it tomorrow Thanks Richtee for you thoughts, the last one I did was chard brick when I took it out but I am getting better at keeping my temp down now going to shoot for 220 to 250 this time last time I got up to 320

Let me back up a bit... the W is a stick burner. And I have noticed in my Lang the need for foil due to greater airflow I figger. Soo... maybe a waterpan will help..but the foiling at 160 will DEFINITELY help.

[veryolddog]

If you have the Yoder Wichita, you should have the second grate. Use that for the place to put your brisket and put an aluminum foil bake pan under that.

I always use water pan which I place on the main shelf of the pit next to the fire box. That way the heat from the fire box which is hotter than any other location in the pit generates the moisture.

I have the Yoder Cheyenne with out the second shelf. I would not put anything on top of the heat management plate as it has the graduated holes that allow the heat to rise in a diffused manner throughout the pit.

If and when you hit the stall and want to use the "Texas Crutch" to motivate the brisket through the stall, then put your brisket into a aluminum foil baking pan along with some beef broth and cover it with tin foil. You WILL end up with a very nice moist brisket.

Depending upon the size of your brisket, be prepared for a long cook especially if you are going to maintain a temperature of 225 degrees.

One more thing, if you have a Maverick ET-732, or other remote type of digital thermometer, keep an eye on the internal temperature of the brisket.

Ed

[Deerspy]

the brisket came out a lot better and had still had good moist meat on the thick end, kept fire 220 to 250 took 4 hours to hit 160 IT temp then foil and about 3 hours to hit 190 IT temp then rested in smoker for hour as the fire was just about out,I did not use water pan, think I need to find a thicker one and age it for a while.

thanks for your thoughtshttp://www.smoked-meat.com/forum/images/smilies2/thumb.gif