Tried a full packer brisket on my offset vs a pellet grill and the results were wild

So last weekend I did a side by side test with a 14 pound prime brisket. I cooked one on my old offset stick burner and the other on my buddy's fancy new pellet grill, both at 250 degrees for the same time. The offset one had way more of that dark, crusty bark and the smoke flavor punched you right in the mouth, in a good way. The pellet grill version was super tender and juicy, but the smoke taste was kinda mild and sweet, almost like it was just hinted at. I think the real wood logs and managing that thin blue smoke made the difference, even though I was up all night feeding the fire. Has anyone else done a cook like this and found the pellet grill just can't get that same deep smoke ring?

4 comments

4 Comments