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Warning: I chose a pellet smoker over a stick burner for my first big brisket cook
Everyone at my local BBQ group in Omaha said a real pitmaster needs a stick burner, but I got a Traeger Ironwood for Christmas and decided to use it for a 14-pound packer brisket last weekend. It held a steady 225 degrees for the whole 16-hour cook, and the bark and smoke ring were honestly just as good as my buddy's offset results. Am I crazy for thinking pellet smokers can produce competition-level barbecue, or is the 'stick burner only' crowd just stuck in the past?
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williamd705mo ago
A steady 225 is great for cooking, but it's that direct heat and smoke from burning wood that builds a deeper flavor you just can't get from a pellet tube. The bark might look similar in a photo, but the taste is a whole different thing... it's missing that bite.
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