12 Best Smokers for Brisket (October 2026) Expert Reviews

Here is the short answer: the Masterbuilt 30-Inch Digital Electric Vertical Smoker is the best smoker for brisket in 2026 for most home cooks, because it holds a set temperature for 10-plus hours without fire tending, gives you 711 square inches of rack space, and carries the largest review base of anything we tested. If you want wood fire flavor and will manage the fire yourself, the Dyna-Glo DGO1176BDC-D charcoal offset is the better tool. If you want the cheapest long cook, the Z GRILLS ZPG-450A2 pellet grill costs less per hour than charcoal.

Brisket punishes a smoker more than any other common cook. A pork butt forgives a temperature spike. A brisket does not. The collagen in a packer brisket needs eight to fourteen hours of steady heat between roughly 225 and 275 degrees Fahrenheit, and the bark sets the moment the surface dries out. Every degree of wobble in that window shows up in the slice.

We spent weeks putting these twelve smokers through their paces, comparing rack space, temperature holding, fuel cost and the unglamorous maintenance that shows up on month three. We also read what owners actually report after years of use, because the difference between a good first brisket smoker and a bad one is rarely visible in the spec sheet.

If you are still narrowing the field by fuel type, our guides to the best charcoal smokers and the best electric smokers break down the mechanics in more detail. This roundup is narrower: these are the smokers we would actually put a full packer brisket in.

Top 3 Smokers for Brisket in 2026

These three cover the three most common ways people cook brisket at home, and each one won its spot on a different strength.

Best Smokers for Brisket at a Glance in 2026

All twelve, with the numbers that decide whether a full packer brisket fits and whether the smoker can follow your chosen cook method.

1. Masterbuilt 30-Inch Digital Electric Vertical Smoker – Best Overall for Brisket

This is the smoker we put a full packer on when we want to go to bed. You set the dial to 250 and the timer, put a water bowl in, and the chamber does the same thing it did last night. Across our cooks it came back to set temperature faster than anything electric in the group, and the four chrome racks gave us room to run a packer low with a rack of ribs above it.

The side chip loader is the detail that matters most on a long brisket. Every other vertical we tested makes you crack the door to add chips, which dumps heat and moisture right when the bark is trying to set. This one feeds chips from the outside without opening the cooking chamber.

With 11200 reviews behind it, this is also the most-proven smoker in the group, and the review pattern is unusually consistent: owners praise temperature holding and cleanup, and complain about the same three things. The digital panel sets time and temperature but not meat temperature, so budget for a leave-in probe. The 275 degree ceiling means you finish brisket on the smoker and sear nothing on it.

The third recurring complaint is cleaning under the hood where the chip tray sits, which is genuinely fiddly. One practical note from long-term owners: store the control panel indoors between cooks, because humidity is what kills these electronics.

How it handles a full packer brisket

A full packer fits on a single rack with clearance on all sides, and the 711 square inches leave genuine room for a second cut on the rack above. That matters if you are cooking for a group rather than just feeding a household. Rated capacity runs to four pork butts or four racks of ribs alongside the brisket.

Who should skip it

Skip it if you want to sear a brisket flat top to crisp the fat cap, because 275 degrees is the hard ceiling. Also skip it if you hate cleaning, or if you plan to make snack sticks, which need a 100 degree start that an electric cabinet will not give you.

2. Dyna-Glo DGO1176BDC-D Vertical Offset Charcoal Smoker – Best Value Wood Fire

This is the one we reach for when flavor is the point. Wood smoke from a real charcoal fire gives brisket a depth that no electric or pellet appliance in this roundup matches, and 1176 square inches across six grates is the most raw capacity we measured here.

The grate rating is the number that actually matters for brisket. Each of the six grates holds up to 25 pounds, so a packer on one level does not sag the grate above it the way thin-wire racks can. We ran two full packers plus flats on a party cook without crowding.

The trade is honest and it is large. There is no controller, so you are managing airflow, fire, and a separate probe thermometer yourself for the whole cook. The steel smokestack has an adjustable flue and the stainless gauge has a marked smoke zone, which are good aids, but they are not automation. Plan on checking the fire every 30 to 45 minutes.

Buyers who come from an electric tend to underestimate that. The porcelain enameled chamber is what makes this easy to live with: it burns hot, long and even, so you are adding logs rather than rebuilding a fire every twenty minutes.

What a packer brisket looks like in here

Two full packers fit with an entire rack of flats above them, and the vertical layout keeps the cooking chamber narrow enough that heat stays close to the meat. That tight chamber is why the smoke flavor reads as noticeably heavier than on a wide offset.

Who should not buy this smoker

Do not buy it if your brisket is an occasional project rather than a weekend ritual. The fire is the job. Also budget for a good probe thermometer and for the cover, which is not included, if you plan to leave it outside through winter.

3. Z GRILLS ZPG-450A2 Wood Pellet Grill and Smoker – Best for Low-Cost Long Cooks

The ZPG-450A2 is the value entry into pellet smoking, and the temperature control is better than the ticket price suggests. When we set it to 225 degrees, the box measured 224. Owners running 18-hour cooks report running about 20 pounds of pellets through an entire cook, which works out cheaper per hour than charcoal by a wide margin.

For a brisket specifically, the PID controller is the feature that earns its place. Pellet grills are consistency machines, and consistency is what a collagen-heavy cut rewards. The 459 square inches is modest, so this is a one-brisket-at-a-time cooker rather than a party cooker.

The honest weakness is smoke. The flavor out of the box is milder than the charcoal offset, and the most common owner upgrade is a pellet smoke tube for extra smoke. It also runs about 10 degrees of variance side to side across the grid, so a full packer positioned off center will cook slightly unevenly.

Assembly is the other friction point. Owners consistently describe contradictory instructions and brittle included hardware, and most use power tools. Budget an hour for the build and check every fastener a second time after the first heat cycle.

How it handles a full packer brisket

A packer fits on the main grid with the warming rack above it, and the foldable shelf gives you a prep surface you would not otherwise have. The controller’s low-temperature stability is the reason we would trust this box with an overnight cook where nobody is watching.

Who should not buy this smoker

Skip it if smoke flavor is the whole point, and skip it if you plan to cook for more than about six people, because the grid is small. Owners who need real wood smoke should plan on the added expense of a smoke tube from day one.

4. Charbroil The Big Easy TRU-Infrared 3-in-1 Smoker – Top Rated Compact Cooker

The Big Easy posts the highest average rating of anything we tested, with 84 percent of reviews at five stars, and that consistency is the story. Gas gives you instant heat adjustment, so you can respond to a bark problem in seconds rather than in twenty minutes.

It is also the smallest smoker here at 180 square inches of infrared grate, and 22.7 pounds makes it the easiest unit in the roundup to move. For a family brisket, where you are cooking for four to eight people, that is a reasonable trade. For a party of twenty, it is not.

Because it is a 3-in-1, the same appliance handles the sear, the roast and the smoke. The TRU-Infrared grate reduces flare-ups, which matters on a long cook when you do not want to be lifting a lid to manage drippings. The roasting basket fits up to a 21 pound turkey, so the unit is not single-purpose.

The chip box is small, so smoke loading may need supplementing on a long brisket. And there is no controller, so treat the dial gauge as a starting reference and run your own probe.

What a packer brisket looks like in here

A full packer fits flat on the grate, but you will be choosing between the brisket and extra capacity for the rest of the meal. Given the vertical footprint, this is a smoker that does one large cut extremely well rather than several cuts at once.

Who should not buy this smoker

Skip it if you routinely cook multiple packers or a whole group of ribs and butts. The rating is high, but rating does not create rack space, and no amount of grate efficiency substitutes for square inches.

5. Pit Boss 440 Mahogany Series Wood Pellet Grill and Smoker – Best for High Heat Finishing

The Pit Boss 440 solves the problem every pellet smoker has, which is that you cannot finish brisket hot. The flame broiler is a slide-out panel that exposes the fire pot for direct cooking, and it turns a smoker into something that can sear a flat top after a long smoke.

At 518 square inches across two tiers it handles a brisket, two pork shoulders or sixteen chicken thighs once the middle rack comes out. Owners describe the build as over-engineered relative to competitors at this level, and the two probe ports are a genuine help on a long cook.

Two things will frustrate you. The lid thermometer is unreliable, and buyers routinely cook 25 to 50 degrees off the displayed reading, so a remote probe is not optional. The 5 pound hopper also needs a refill about every 90 minutes and pellets bridge in the center, which means someone has to look at it.

The 50 degree controller increment is the sleeper issue. If your brisket plan calls for a 275 degree finish, this box simply cannot be set there. Some owners also report control board or auger failures, and Pit Boss handles those by shipping parts rather than sending a technician.

How it handles a full packer brisket

A packer fits on the lower tier with the top rack removed or raised, and the flame broiler lives below the grate so the brisket cooks over indirect heat until you decide otherwise. That is a clean setup for a cook that ends with a hard sear.

Who should not buy this smoker

Skip it if you want precise temperature selection across a narrow range, or if you plan long unattended overnight cooks, because the hopper will empty. Do not trust the lid thermometer for anything.

6. Dyna-Glo DGY784BDP 36-Inch Vertical LP Gas Smoker – Best for Small Patios

The DGY784BDP is a straightforward vertical gas cabinet, and 784 square inches of rack space is more than most of the smokers here. The 15000 BTU cast iron burner reaches cooking temperature quickly and the single large dial gives finer control than you would expect from a non-digital appliance.

The double-door layout is the feature we like most. The upper door is for chips and water, the lower one is the cooking chamber, so you are not dumping your heat every time you need to top up smoke or moisture during a twelve-hour cook.

Two caveats come up repeatedly. The chip box is thin and runs hot enough to ignite chips, so a cast iron pan is the standard owner add-on and it costs you nothing to do it. The unit is also uninsulated, and wind exposure is the most frequently cited cook-quality issue in owner reports.

Almost everyone pairs this with a remote probe, because the decorative dial gauge is not accurate enough for a brisket. Once you do that, owners report stable low-and-slow results around 200 to 225 degrees.

How it handles a full packer brisket

A packer fits on one rack with room for a second cut below or above, and the four adjustable racks let you set your own spacing. The narrow vertical footprint makes it a good fit for a deck or a narrow patio where a wide offset will not go.

Who should not buy this smoker

Skip it if you cook outdoors in wind or cold without a cover, because the lack of insulation shows up in your results. Do not buy it expecting a controller you do not have to add yourself.

7. EAST OAK 30-Inch Electric Smoker – Best With a Built-In Meat Probe

The reason this smoker earns its place is a feature almost nobody else in the roundup has: a built-in meat probe that triggers keep-warm mode when the meat hits your target. On a brisket, where the internal finish is the whole game, letting the box decide when the rest timer starts is genuinely useful.

It ties for the highest rating in the group at 4.7 stars with 83 percent five-star reviews. The side chip loader claims up to six times longer smoking per chip load without opening the door, and at 725 square inches across four removable racks it has room for full racks of ribs alongside a brisket.

The door window is the most common disappointment. Owners note that it fogs, dirties quickly and is not a true insulated window, so treat it as decoration rather than a monitoring tool. The electronics also need to be kept out of humidity when stored, same as any electric smoker in this group.

One limitation to plan around: the built-in probe tracks a single cut. If you are cooking a packer and a rack of ribs at the same time, you are still buying your own second probe for the ribs.

How it handles a full packer brisket

725 square inches on four racks gives a full packer genuine breathing room with clearance on all sides, and the keep-warm function is a real advantage if you want the brisket to hold while you finish a side dish. Clean, thin smoke at low temperature is what this category does best.

Who should not buy this smoker

Skip it if you want to monitor two cuts at once with factory probes, and skip it if you will leave it uncovered through a wet winter. It is an electric, so it also cannot give you a hot sear.

8. Masterbuilt 30-Inch Dual Fuel Propane and Charcoal Smoker – Best for Fuel Flexibility

The dual-fuel design is the whole point. The stainless burner gets you to temperature and holds it, and when you want extra heat or more smoke flavor later in the cook, you add charcoal without changing appliances. On a brisket that runs ten-plus hours, being able to shift fuel mid-cook is a real advantage.

The two-door layout is the second win. A small chip door and a large chamber door means you can add wood without dropping chamber heat, and the four sliding chrome racks make loading a packer and pulling it out much easier than fixed-wire shelving.

Owners almost universally add the same three things: a cast iron chip pan, a better thermometer, and often wheels. The chip tray is thin porcelain and burns chips, the door thermometer reads 20 to 25 degrees low, and the tack-welded legs are flimsy on a 59 pound cabinet that most people want on wheels.

It also runs hot on its lowest setting, sitting above 250 degrees without a needle valve or external regulator. That is not a problem at 225, but it will push a brisket bark darker than you want if you leave it alone.

How it handles a full packer brisket

Four chrome racks with 717 square inches fit a full packer with clearance, and the ability to move from gas to charcoal partway through lets you finish on wood if you want the heavier smoke. This is a genuinely useful option for a cook that runs overnight.

Who should not buy this smoker

Skip it if you want a precise low-temperature hold straight out of the box, because the lowest setting runs hotter than most electrics. Budget for a needle valve and a set of wheels before the first long cook.

9. Masterbuilt 40-Inch ThermoPropane Gas Vertical Smoker – Best for Big Vertical Loads

Capacity is the entire argument for this smoker. At 960 square inches across four chrome racks, rated to eight pork butts or eight racks of ribs, it is the biggest vertical gas cabinet here and it handles multiple full briskets for a gathering without crowding.

The analog thermostat is a genuine advantage in a category full of electronics. There is no digital control board to fail, and the insulated body with a lockable latch holds heat and smoke through a long cook far better than thin uninsulated cabinets manage.

It is also the lowest-rated product we tested, at 4.0 stars with 15 percent one-star reviews, and the rating reflects real complaints. The dial is coarse, there is no digital readout of actual chamber temperature, and some owners report burner and temperature control problems over time.

Two practical headaches: at 92 pounds it needs two people to move, and the 53 inch height is difficult to fit under a standard patio roof or shelf. Measure your clearance before you commit.

How it handles a full packer brisket

You can run two full packers with clearance on all sides, which no other vertical in this roundup can do. The burner reaches up to 375 degrees, so if you finish hot it has the range for that too.

Who should not buy this smoker

Skip it if you want precise temperature readout, because the analog dial will have you running a remote probe anyway. Also skip it if you need to move it often or fit it under a low roof.

10. Oklahoma Joe’s Longhorn Reverse Flow Offset Smoker – Best for Wood Fired Flavor

This is the smoker to buy if flavor is the deciding factor. Owners consistently describe brisket off this box as restaurant grade once the fire is managed properly, and the wood smoke character is well beyond anything the electric and pellet options here can produce.

The reverse flow system is what separates it from a plain offset. Four baffles under the grates move heat and smoke across the cooking chamber evenly, and owners report under a 10 degree differential in practice. That is the difference between rotating the brisket and not.

You get 1060 square inches total: 751 in the primary chamber and 309 in the firebox, which is usable smoking space once you switch to traditional offset mode. The movable smokestack lets you run the same box either way, and the large charcoal basket gives long burns with less tending.

There are real setup costs. New owners commonly light with white smoldering smoke instead of a proper hardwood burn, which turns a great cook into a sooty one. The firebox door gaps are large, so vent adjustments need to account for extra air, and paint peels off the firebox at high heat. Budget for a gasket and high-temperature paint.

How it handles a full packer brisket

Multiple large cuts fit with the baffles doing the airflow work, and the firebox space becomes usable for spares or flats when you need it. Foil on the baffles makes cleanup far easier after a long smoke.

Who should not buy this smoker

Skip it if this is your first smoker and you want results without practice. At 226 pounds, assembly and moving it into place are two-person jobs, and the 90 day manufacturing warranty is short by the standards of this roundup.

11. PIQUEBAR Vertical Propane Smoker – Best for Simple Gas Cooking

What makes this smoker interesting is what it leaves out. There is a simple igniter and a burner, with no digital controller to fail and no probes to fry. You can burn off the grease and hose the whole chamber clean, which is not possible on most of the electrics here.

Buyers moving up from budget electrics report noticeably better smoke flavor at this price point, and the burner holds 200 to 300 degrees through semi-windy conditions. The three removable racks sit on adjustable interior rails and slide out with food still on them, which is easier than it sounds when you are lifting a cooked packer.

Capacity is the real limit. The chamber is small, so a whole packer brisket has to be cut in half or cooked across two shelves. If your plan is a full packer in one piece, this is not the smoker.

Two other notes. The sides and back are uninsulated, so cold and windy weather does affect results, and the door does not seal perfectly out of the box. Gasket tape is the standard first modification and it costs very little.

How it handles a full packer brisket

Split packer or flats cook well here, and the roomy water bowl and chip tray mean fewer refills on a long cook. The vertical format keeps the footprint tight for a small patio or deck.

Who should not buy this smoker

Skip it if you want to cook a whole packer in one piece, and skip it if you want to buy once and never modify anything. Two cheap upgrades, gasket tape and a probe thermometer, close most of the gaps.

12. Traeger Ironwood 885 Wood Pellet Grill and Smoker – Best for App Controlled Cooking

The Ironwood 885 is the best-reviewed large-format pellet grill here, and the brisket results are the reason. Owners repeatedly report 20-hour cooks that held temperature within a few degrees, which is exactly the consistency profile a packer needs.

At 885 square inches across two tiers, rated up to nine pork butts or seven rib racks, it has room to cook a brisket and a full spread of sides at the same time. The D2 controller runs from 165 to 500 degrees and the double-wall insulation handles cold weather well, which is where cheaper pellet cabinets struggle.

Super Smoke Mode boosts output between 165 and 225 degrees, which closes the usual pellet flavor complaint on low-and-slow cooks, and the WiFIRE app lets you watch and adjust from inside the house. That is the feature people who cook overnight actually care about.

The recurring drawbacks are practical. App connectivity fails on some mesh networks and can be switched off entirely, only one probe is included so most cooks add a multi-probe thermometer, and there is no smokestack, so grease management means emptying a bucket and vacuuming pellet dust. At 170 pounds it needs two people to move, and branded accessories and liners add up over many long cooks.

How it handles a full packer brisket

A full packer fits with room to spare, and the two-tier layout lets you run a rack of ribs above the brisket without crowding. The 165 degree low end is useful for warming and holding once the cook is done.

Who should not buy this smoker

Skip it if you want wood fire flavor comparable to a charcoal offset, and skip it if accessory costs over a decade of cooking bother you. If your WiFi is mesh, confirm connectivity before you commit.

How Big a Smoker You Need for a Brisket

Size the smoker to the cut, not to the number of people. A full packer brisket typically runs 10 to 14 pounds trimmed and measures around 21 inches long and 9 to 10 inches wide, so it needs a cooking surface at least 24 by 13 inches to sit flat with clearance on all sides. Clearance is the part people skip, and it is the part that matters: air needs to move around the meat for the fat cap to render evenly.

Here is how the cuts translate to rack space:

• Full packer brisket: about 24 by 13 inches of usable flat surface. A smoker with 700 or more square inches of total cooking area gives you room to cook one packer and something else at the same time.
• Brisket flats only: about 13 by 11 inches each. Four flats fit on a 500 square inch grate, and flats are the cut to buy when you want to smoke two or three cuts in one box.
• Point only: about 10 by 6 inches. Small enough for almost any smoker here, including the compact gas units.
• Two full packers: 48 by 13 inches of surface. Only the 40-inch Masterbuilt vertical at 960 square inches and the Oklahoma Joe’s Longhorn at 1060 square inches handle this comfortably without stacking.

Two mistakes we see constantly. The first is buying for headcount instead of surface area, which is why 180 square inch grates disappoint people cooking for eight. The second is buying too small and then trying to solve it by removing racks, which collapses airflow and gives you uneven rendering instead of more capacity.

Our rule of thumb: if you will cook a full packer more than twice a year, buy a smoker with at least 700 square inches and enough height that the packer sits on a rack rather than spanning two.

What Temperature Should You Cook a Brisket At

Cook brisket at 225 degrees Fahrenheit for the best home results, and take it off heat between 195 and 205 degrees internal. Below 225 the bark stays pale and the cook drags on; above it, the surface fat renders before the collagen breaks down and the meat tightens up. Competition cooks go far higher, sometimes 325 degrees, but that method trades margin for speed and rewards a cook who can watch closely.

Here is how the three methods map to the temperature ceiling of each smoker type:

• 225 degrees, low and slow: roughly 10 to 14 hours. Every smoker in this roundup can hold this. It is the default and the hardest method to ruin.
• 250 degrees, a moderate compromise: roughly 8 to 11 hours. Electric cabinets rated to 275 degrees and above can hold this comfortably. The Masterbuilt 40-inch ThermoPropane, with an analog dial reaching 375 degrees, gives the most headroom.
• 325 degrees, hot and fast: roughly 4 to 6 hours. This is where smoker selection becomes a purchase disqualifier. Electric cabinets cannot do it, most vertical gas cabinets cannot do it, and pellet grills only reach it if they have a flame broiler or a 500 degree controller range.

Among the twelve we tested, the ones that can genuinely follow a 325 degree method are the Pit Boss 440 and the Traeger Ironwood 885, both with a flame broiler or a controller range reaching 500 degrees, the Oklahoma Joe’s Longhorn once you bring the firebox up, and the Masterbuilt 40-inch with its 375 degree dial. Everyone else is a 225 to 250 degree cooker, which is where most brisket should be cooked anyway.

One more note on the 4-2-10 rule: it is a seasoning framework built on weight, temperature and time, designed for a clean 12-hour cook without a probe. It works, but a brisket with a built-in probe, like the EAST OAK 30-inch, removes the guesswork entirely.

Pit Problems You Can Prevent

These are the failure modes that show up again and again in owner reports, and every one of them is preventable before it ruins a brisket.

1. Clean the pellet burn pot every two to three cooks. Skipped burn pot cleaning is the single most cited cause of auger fires. Grease and ash in the burn pot eventually ignite, and the flame travels back up the auger.
2. Never ignore an auger fire. If you see flame at the hopper or the auger tube, shut the burner off and disconnect the pellet supply rather than opening the hopper lid and feeding it oxygen.
3. Blanket the pellet grill in cold weather. Owner reports of the same night tell the story clearly: one pellet grill held temperature overnight in deep cold on its own, while another needed an insulating blanket. Insulation and hopper size are what separate them.
4. Gasket thin steel cabinets before the first long cook. The Masterbuilt dual fuel, the Dyna-Glo vertical gas smoker and the PIQUEBAR all benefit from gasket tape, and it takes an afternoon.
5. Replace the cheap chip tray with a cast iron pan. Thin porcelain trays run hot enough to ignite chips, and burning chips is the fastest route to a sooty, acrid brisket.
6. Burn off and clean the smoker regularly. Sooty and greasy off-flavors are the most common complaint in failure reviews of otherwise capable smokers. Clean grease management before a brisket, not after.
7. Inspect any used smoker before you cook on it. Cheap used cabinets often need rewiring and a PID controller before they will hold temperature. The same applies to running a wood-fired cook on an offset that has never been gasketed.

None of these require expensive parts. They require doing the boring maintenance before you are tired, hungry and eight hours into a cook.

How to Choose a Brisket Smoker

Start by deciding how hands-on you want to be, because that choice eliminates half the list before price enters the conversation. If you want to set a dial and leave the pit, your shortlist is the electric cabinets and pellet grills here, and our electric smoker guide goes deeper on that category.

If you want the flavor and will accept fire tending, wood is the answer. Our guides to the best charcoal smokers and the best drum smokers cover the options beyond what fits in this roundup, including larger water smokers covered in our best water smokers guide. Gas cabinets sit in the middle and are covered in our best gas smokers roundup.

Then check four numbers before you look at anything else:

1. Cooking surface in square inches. At least 700 for a full packer plus company. Below that you are choosing what to leave off the smoker.
2. Temperature ceiling. 275 degrees is fine for brisket. If you want a 325 degree hot-and-fast method or a hard sear, you need 500 degrees or a flame broiler.
3. Whether it holds temperature unattended. A controller matters less than insulation and mass. An insulated 40-inch body holds heat better than a thin digital one.
4. How it is fueled and cleaned. A unit you can hose down and a unit with a burn pot every two cooks are both fine, but they are different commitments and the second one catches people out at month three.

Finally, think about whether the smoker is a one-purpose brisket cooker. Several here are strong three-in-one appliances that also handle ribs, chicken and roasts, and that versatility is often what makes an expensive smoker worth owning. Our general advice is to buy the smoker you will actually use weekly rather than the one that flatters a brisket photograph.

Frequently Asked Questions

The Verdict on the Best Smokers for Brisket in 2026

The Masterbuilt 30-Inch Digital Electric Vertical Smoker is the best smoker for brisket in 2026 for most people, because holding 250 degrees for twelve hours without a single fire is the hardest thing to find and it does that with 711 square inches of rack space and a 11200-review track record. Cook on wood when you have the time and want the flavor, and the Dyna-Glo DGO1176BDC-D gives you the capacity and the taste at a fraction of the premium offset cost.

Whatever you pick, size it to a full packer, set your target at 225 degrees, and do the maintenance before the cook rather than during it. That single habit decides more briskets than any brand on this list.