Quote:
Originally Posted by DJ's left nut
Bottom makes me nervous because of the proximity to the water pan. That's not to say you can't do it - it's just to say that I avoid it. I'm sure others disagree but that water pan does reach a boil and that steam so close to the meat will interfere with the bark (and I get worried about it stewing the meat more than smoking it).
Another thought I had as I finished that video is that what those tasters really liked about the uncovered method was the 'intense smokey flavor'. And that's fine, many people want a smoke bomb. Additionally, he was using a very mild wood in pecan so perhaps Hickory would give that stronger flavor as well. Personally I make mine very 'memphis style' and while I like the smoke flavor, I don't want it to overwhelm the meat or the rub. It all needs to be complementary.
If you like the very smokey taste, you're probably a fan of mesquite wood and that uncovered method would be right up your alley. It's just not my preference. I tend to stick with apple/pecan/cherry/oak mixes of some sort and try not to be overwhelming with the smoke flavor. So perhaps that's why your presenter and I just aren't quite on the same page.
One of these days I'll have to do my own side by side just to see if my theory is sound, but I'm betting that's part of it.
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Hard to disagree with anything you said. Thanks for the advice, I was a little on the sketchy side about using that bottom grate as well. The thought of the brisket being so close to the steam just didn't sit well with me. I only tried two flats, first one was complete shit and the second one was tender, but no bark whatsoever. The flavor was just okay, have there been bark it could have tasted a lot better. I'll take your advice on my next one. I'm done with the flats, going to smoke the whole packer next.