06/03/2026
I recently made this 20lb brisket and port butt. Cook went fine on both proteins. One of my friends had a complaint that they prefer to have their meat be smokier. I smoked these on my Traeger and used a smoke tube that was smoking better than a diesel engine!
My question, with a pellet smoker, how do we achieve a heavy smoke flavor that we get with an offset smoker? I’m fully aware that an offset is burning actual wood and a pellet smoker is burning pellets. At the same time they’re both wood and technically the same thing. I’m trying to understand this a little better.
