I injected STEAM in my OFFSET SMOKER and made the BEST BRISKET EVER
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Dalstrong Knives:
– Valhalla Fillet (viking) Knife:
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Gloves in a Bottle:
Oklahoma Joes Fire Basket:
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Heavy duty rubber gloves (When you get sick of throwing out all your disposable gloves):
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MEATER + & MEATER block:
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Butcher paper (also for wrapping):
Wood chunks (for the Oklahoma Joe’s, Weber Kettle, WSM etc.):
Wood chips (for electric smokers):
Pellets (for pellet grills):
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Have had similar results using a water pan with boiling water (so that it gives steam rather than just be a heat sink) in a BGE. Specifically, the flavor is much smokier. I actually make a choice to use the water pan – or not – depending on the guests who will be eating the brisket. If they’re not huge fans of smoke, I’ll leave it out and spritz more. I will say the smoke flavor is almost “creosote” like with the water pan. I think more of the smoke particulate adheres to the surface, as you said. The shortened cook time is really nice, though.
Would a humidifier that is used for a child’s bedroom produce enough steam? They run all night on one tank
Is this not a similar concept to the H2O smoker that Myron Mixon makes? His smoker has a huge water pan along the bottom of the smoker above the fire box, and from what I understand, basically boils the water which creates even temps and more moisture in the cook chamber…
Thank you Steve! You’re always a precious research to watch! What about smoking a great brisket in a Weber Smokey Mountain? Would the water pan prevent the use of a steamer? Cheers from Italy!
The belly of my offset can hold water…. A lot of water. Where the water meets the wall of the firebox it will boil/steam. I find it definitely helps with beef, pork, and skinlesss poultry parts.
You need to design a smoker with steam injection. Awesome. You are the man!
I love this! Great work here. Do you think you got through the stall quicker using this method?
Also being from Calgary I am excited to try this. I am rigging up my humidifier to a tube then to my kids stainless steel straw. I hope it works.
I think there is a steaming process done at the end of cooking up a brisket in the Montreal smoked meat style?
okay, new thought, can this steam be a mop sauce and do ribs?!?! DO IT!!!!!
this was an awesome video, keep up the great work. i live 4 hours north from you , so this video helped in a big way.
Been watching for a while but had to stop and say I genuinely think this is a game changer. I’m trying this!
That's like a ANOVA oven ( kind of souesvide)
Do you plan on doing this experiment again for a comparison or final conclusion?
Love the experimental videos. Very well done! So many levers to pull, how are you tracking all of your designs of experiment so they may be combined for optimization?
Quite interesting Steve. It certianly cooked quick! Bark looked amazing. Good stuff. 🍻
This showed up in my Google feed. So I took a look. Wow, way to over complicate smoking meat. I've been using an offset smoker for YEARS and have never had a dry brisket (or anything else). Keep the meat moist with a pan of water at the inlet. Spray with water or mop with whatever works and you'll be fine. This is nonsense!!
You sir are the champ!!