Update: I ran my offset and my buddy's pellet grill side by side for a brisket cook

We both used the same packer from the same butcher, same rub, and cooked to the same temp. My offset, a cheap Old Country model I've had for five years, took way more work but the bark was dark and crusty, with a smoke ring you could see from space. His pellet grill made a brisket that was tender, sure, but the flavor was just... flat, like it was missing something big. It really showed me that managing a real fire, even a fussy one, makes a difference you can taste. Anyone else done a cook-off like this and been surprised by how much the smoke flavor changed?

2 comments

2 Comments

hannahs711mo ago

Honestly, sometimes I wonder if we overthink this stuff. A good brisket is a good brisket, right? Most people at a backyard cookout wouldn't even notice the difference you're talking about. Was his still enjoyable to eat?

riverwhite1mo ago

My neighbor's brisket last week was dry but everyone still ate it.