Tried a brisket on my Weber kettle with a water pan and the bark was a total letdown

I followed a video guide from a pitmaster I respect, setting up indirect heat with a full water pan on the grate. After 14 hours, the meat was tender but the bark was pale and soft, almost steamed. I think the humidity was way too high inside the kettle. Has anyone else run into this and found a way to get a better crust on a kettle without a dedicated smoker?

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1 Comment

josephmartin1h ago

Man, that sounds exactly like my first brisket attempt. I was so mad after all that time. Did you try skipping the water pan next time? I found just a drip tray with a bit of broth gave me way less steam and a much darker crust.