The hardest meat to smoke is beef brisket, which is a result of it's tough connective tissues as well as lean muscle and large size, which requires precise temperature control and long and slow cooking, which can take 10 hours to 18 hours to become tender, which makes test of meat for a pitmasters skill.
Other challenging cuts of meat that are hard to smoke are poultry breast, which dries out easily and certain tough and lean cuts of meat like inside skirt or chuck roast, although brisket meat is the most difficult meat to smoke.
A method of smoking meat like pork ribs is the 3:2:1 method for smoking meat which is a technique for smoking meat like pork ribs, which breaks the cooking or smoking of the meats down into 3 stages for tender and flavorful meats.
To use the 3:2:1 method for smoking meats, you smoke the meats 3 hours unwrapped to get the smoke flavor and color, then you smoke the meat 2 hours wrapped in foil, and often with a liquid like apple juice to tenderize the meat and braise the meat.
Then finally you smoke the meat for 1 final hour unwrapped with some BBQ sauce to set the glaze and finish on the meat.
When using the 3:2:1 method for smoking meat you should aim to keep the smoker temperature around 225 F, throughout, although you can also bump it up during the wrap.
The 3:2:1 smoked rib recipe is a great way of smoking ribs and tends to turn out perfect ribs every time.
It's also best to smoke meats directly on the smoker rack.
When smoking meats directly on the smoker rack, the smoke penetrates the meats better and helps form a great bark crust on the meat and cooks the meat more even allowing the smoke to flow freely.
Although drippings can also fall directly onto the smoker and require more cleanup.
You can also use a pan with a rack to diffuse some radiant heat and for chicken and poultry you may want to use a rack in a pan or separate pan to prevent juices from dripping onto other foods and causing cross contamination.
For easy cleanup you can line the pan with foil.
For best results though, you should start with placing the meat directly on the smoker racks or smoker grates, but don't hesitate about using a pan with a rack if you want to prioritize easy cleanup or need to manage drippings, especially with large and fatty items.
The reason why you put water in the bottom of a smoker is to add moisture to the cooking environment and regulate the temperature as well as prevent the meat from drying out, and act as a heat sink to stabilize temperatures, which reduces spikes and creates a more consistent and even heat environment by absorbing excess energy and releasing steam.
The water in the bottom of the smoker, essentially acts and serves as a natural diffuser and auto spritzer for long cooks of smoked meats.
The water pan also catches drippings and prevents flareups and makes cleanup of your smoker easier as well.
To keep meat moist in a smoker, use a water pan to add humidity to the smoker and meat and or even spritz or baste with liquid, wrap p it in butcher paper or foil like the Texas Crutch after a few hours, dry the brine first and most importantly avoid overcooking the meat in the smoker and allow the smoked meat to rest well.
Using a combination of slow cooking, proper wrapping and adding moisture to the meats when smoking them through pans, or sprays ensures the smoked meat comes out juicy and moist.
Before smoking the meats, using a dry brine salt rub or a wet marinade will help the meat in the smoker retain moisture as well as add flavor.
Allow the meat to come closer to room temperature before smoking it to ensure more even cooking.
You can also brush on sauce or rendered fat like tallow on the meat to add flavor and moisture and or spray the meat every 30 to 60 minutes with a mix of water, apple juice, vinegar or broth to keep the surface of the meat moist and build bark.
And place a pan of water or apple juice, vinegar or even beer in the smoker to create humidity and regulate heat.
Using a water pan when smoking meats helps regulate the temperature as well as add moisture for tender meats and prevents drying and burning during the smoking process.
The use of a water pan when smoking also enhances the smoke flavor by creating humidity which also helps smoke adhere.
The water pan adds steam to the mix and permits a denser air to contact the meat and transfer the heat better.
The humidity from the water pan when smoking also acts as a heat sink and stabilizes temperatures, especially when using offset grills or electric smokers as well as adding moisture to the cooking environment, which also benefits long cook times like pork butt or brisket.
Although some people prefer no water pan for a crisper bark.
Water boils at 212F and acts as a buffer to stabilize heat and prevent large temperature swings, which creates a more stable oven like cooking environment.
The steam from the water in the water pan also keeps the air humid and prevents the meat from drying out during long smokes, which results in more tender and moist results.
The moisture from the water also helps smoke particles cling to the meat's surface, which leads to deeper smoke penetration and a better smoking ring.
In offset smokers, it blocks direct heat from the firebox of the smoker, which protects the food from scorching.
The water pan also catches drippings, which reduces flare-ups and keeps the smoker cleaner as well.
Using a water pan when smoking is best when you are in a dry climate to combat low ambient humidity, for long cooks like ribs, pork butt and brisket and when you are using an electric or pellet smoker to buffer heat and add humidity.
Although if you're wanting a very crispy bark on things like pork belly or poultry, then you may prefer no water pan as it can soften the bark.
Or for shorter cooking's in the smoker, it's less critical for faster cooks.
Instead of water in the water pan, some people use beer, apple juice or broth for subtle flavor, but water is still sufficient.