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PSA: I called pellet grills cheating for 3 years, then a pitmaster in Dallas handed me a brisket off one
I used to roast pellet guys in every thread. Then last month I judged a backyard contest in Garland and a guy named Walt put a 14 hour brisket in front of me that came off a $700 pellet rig. The bark was thin, sure, but the flat was juicier than mine and he told me he slept 8 hours while it cooked. I went home and did 2 packers side by side on my offset and the pellet one won on tenderness, no joke. My old stick burner still wins on that deep smoke ring but I can't argue with the results anymore. So what's the real gap here, is it just the smoke flavor you all miss or am I fooling myself about my own cooker?
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the_quinn17d ago
Man, I gotta push back on this one. One brisket off one pellet rig doesn't prove anything except that Walt knows what he's doing. I've had pellet food that was fine, sure, but every single time the smoke flavor is just... there but quiet, like it's scared to show up. Your stick burner gives you that bark you can actually chew and a ring that goes deep, and that's not nothing, that's the whole point of BBQ. Tenderness you can fake with a long hold in a cooler or wrapping at the right time, but flavor you can't fake. You didn't get beat by a pellet grill, you got beat by a guy who knows his cooker better than you know yours.
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