Brisket Battle: Franklin vs Traeger vs Weber | Mad Scientist BBQ

The. Ultimate. Throwdown.
#Ad Today I fired up three different pits to see how their briskets compare in a blind taste test. All smokers used oak (pellets, chunks, or splits) and a simple salt and pepper rub. Wrapping in @reynoldsbrands Reynolds Kitchens® Pink Butcher Paper allowed these briskets to maintain bark and moisture. I love that the box comes with a built-in easy slide cutter that you could use with just one hand! Once these finished and had a nice, long rest, it was time to investigate how they came out. Blindfolded, we tasted each brisket. Check out the results! You may be surprised. #ReynoldsPartner

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[markdavich]

I'm using a base model Traeger that's a few years old now. I have yet to pull something off of it that didn't have great smoke flavor and a good bark on it. In most of these "competition" videos they're cooking with them in ways that I would consider a mistake - having made them myself of course. LOL
I paid 700 for it and it was some of the best money I have ever spent. After a little practice, my wife and I don't go out for steaks or BBQ anymore because we can't find any as good as we're making.
I'll put my Traeger up against anybody's offset or weber any day of the week and twice on Sunday.

[TROYCOOKS]

Loved seeing Erika on the video!!! Great job Jeremy showing & describing how each cooker tasted in the end. And your neighbor was great also!!! You can't go wrong with a true stick burner!!!! Cheers brother!!!! Much love to you & Erika!

[edwardluna]

When she got them right you could tell he was like I’ve never loved you more than this exact moment 😂

[EricsBBQAndMORE]

The wife is a real plus in this episode! Y’all are a cute couple!

[dcm]

I moved from a WSM to a Traeger Ironwood 650 this year and I think a lot of these comments miss the point. I’m really glad that some folks have 12 hours or more they can devote to tending fires in an offset or that it’s something they enjoy - but not all of us have that kind of time. The Traeger isn’t meant for those folks. It still produces damn good BBQ in a package that quite literally could not be more easy to manage. But if you go into it thinking you are going to get the same level of flavor as a stick burner I think you are just setting yourself up for disappointment.

Additionally, no idea why the door was leaking like that, throw some fire gasket tape around the door if it doesn’t have it already.

[JordanHH]

Harry Soo, from last video he is an expert with WSM right?

Do a video with him!!
Compare offset vs wsm

[mattdcall]

Traeger owner here. I don’t own and haven’t used any other smoker. I do spend several weeks a year in Dallas and am familiar with good brisket. You did this test just right Jeremy. I use the low temp for the first few hours, always cook fat cap down, and spritz sparingly only after several hours. For best results, I dry brine overnight in the fridge. I put the brisket on the traeger straight from the fridge at the coolest possible temperature. If I want a smokier flavor the charcoal pellets seems to add some flavor. I frequently blend pellet flavors trying to find the mix of flavor we like. Most often this has been a Texas and charcoal blend, or competition and charcoal blend. Never has my brisket compared exactly with exactly what I love in Texas, but it’s plenty good for me and my family and friends. The flavor is never quite “offset smokey” and the fat doesn’t render as perfect. that said, it’s the smoker I have and love it works well for many foods. Very well done video. Thank you for the wonderful education each week. Please keep up the great content. — Matt from Utah

[rockford]

This video is your best yet. I loved how unscripted it felt and real when you were making your guesses. Also, bring her into the video more! Erica should be part of the taste testing too and stop hiding behind the camera! Team up! (It will make it more relatable for the ladies)

[Sangria]

For the little subtle difference, I prefer my WSM. You didn’t mention the thousands of dollars difference nor the footprint of each. Thanks for the comparison.

[tylerjacobson]

This is probably your best video man. In terms of creativity, fun, and most importantly your personality really coming out makes it great. You seem really relaxed and comfortable with this video.

[henryramireziii]

I like that the Cali Mad BBQ Scientist knows his Central Texas BBQ joints. Wifey was wearing a Kreuz BBQ shirt. Too cool!!!

[buicklimited]

Offset forever! Stick burner for life...🔥🔥🔥

[TrizzaW]

Great video! I have a Traeger Ironwood 650, my first smoker, and it's pretty much perfect for my family. My wife doesn't love a strong smoke flavour, so briskets with it are perfect for us. The super smoke function lets me pack a bit more smoke flavour in, which is handy. The hard part in my neck of the woods (Finland) is just getting my hands on quality meat to cook... And it's practically impossible to source tallow here so I'm going to have to make my own next time!

Convenience-wise: I sold my gas grill 6 months after getting the Traeger! I now grill everything with a touch of smoke, it's so versatile :)

[kevinnashskitchen]

Yes a good idea to finally get butcher paper in a store you can find without ordering a huge roll online and waiting for it to come in the mail.

[Ultra-Lawyer]

Great content. For me, the WSM has performed perfectly using chunk mesquite on brisket. 3 good-sized chunks at each vent and one in the center, to pour your hot coals on, bringing the smoker up to temp.

[ky]

Did you use charcoal or lump charcoal on the WSM? I switched from charcoal to lump charcoal. It was a complete game changer. In particular royal oak or b&b. Because it's already burnt wood you get more of that offset flavor.

[alcredeur]

The offset is more work to manage, but in my humble opinion, the flavor it produces is unbeatable.

[davidl]

So, I'm wondering what charcoal you used in the WSM. I cook on one all the time, and looking at what you ended up with is very different from what I do. Straight lump can be OK, but I always get temp swings. Traditional charcoal gives an odd flavor. Hardwood briquets do a much better job of keeping temp, and give the blue smoke you see. I almost always use a mix of chunks, but Pecan/Apple/Cherry you can be a bit aggressive with safely. Also, I go fat down on the WSM. Heat source is below, so the fat renders differently and you get a better ring. I would love to know the actual methodology you used on the WSM.

Also, your channel has improved my brisket game immensely, so thank you.

[derrickknauf]

I currently only have an electric cabinet and a pellet grill. But on the 4th I got to use someone's offset and I did 2 pork butts. After cooking them and staying up all night I said I'd never do it again. After tasting the pork I said I want an offset. Best pork I've ever made. Smoke ring was crazy.

[meatsloth]

I agree 100% that an offset is going to get the best result. I have both an offset and a traeger timberline. It took me a while tweaking my recipes and techniques but I have them really close in results now. When I have time I fire up the offset but nothing beats being able to throw on a brisket before bed, wrap it before going to work and having it done by noon and resting in the warming setting so I can eat it for dinner. Time is valuable and the pellet smokers really bring that convenience factor.