Pro tip: I found a way to keep my pork shoulder moist without spraying it every 30 minutes.

I put a pan of water on the rack below the meat in my offset smoker and it held perfect moisture for the full 12 hour cook, so has anyone else tried this method for long smokes?

3 comments

3 Comments

sullivan.abby2mo ago

Water pans are a classic move for a reason. They work great for keeping things from drying out, especially on those marathon cooks. Just make sure you're using hot water when you add it to the pan, or you'll kill your pit temp. I also throw some apple juice or beer in there sometimes for a little extra flavor in the air.

robinson.leo2mo ago

Totally agree on the hot water tip, learned that the hard way myself. I started using a mix of half water and half cheap cider in the pan for pork butts and it made a real difference. Something about that sweet steam just seems to keep the bark from getting too hard. Still keep it simple with just water for brisket though, don't want to mess with that beef flavor.

diana8294d ago

People get really worked up about moisture management like they're defusing a bomb. It's just pork, not a science experiment that requires a PhD in steam dynamics. Water pans have been around since before any of us were born, so acting like you discovered fire is a bit much. Throw some hot water in there and move on with your life. Good bark doesn't need a spa treatment anyway.