Direct Heat vs Offset Smoker: Brisket Test Results

Hey Pitmasters! We’re diving into a fun brisket test to see how offset smokers, like our Liberty94, stack up against direct heat smokers.

Smokeslinger builds top-notch smoker pits right here in Kaufman, Texas, and we put our Liberty94 offset smoker to the test in our YouTube video, “Can a Direct Heat Smoker Beat an Offset? Brisket Test!”

This blog post breaks down the results, showing why direct heat smokers are a game-changer for most backyard pitmasters, while the offset smokers like the Liberty94 still shine for classic Texas BBQ. Let’s fire it up!

How We Tested the Briskets

We grabbed two choice briskets from Walmart, nothing fancy, just $4.94 a pound. Both got the same simple prep: trimmed, seasoned with a buttery Dust Bowl rub from Bartlow’s BBQ, a Texas beef rub from Sweet Swine of Mine, and a light dusting of black pepper. No injections or tallow, just pure brisket to let the smoke pits shine.

We cooked both briskets with cherry wood over a charcoal bed, no propane or pellets. The Liberty94 ran as an offset smoker, starting at 230-240°F for the first couple of hours, then climbing to 275°F by the end. We placed the brisket point toward the firebox, with the FlowTuner Baffle Plate set 2.5 inches off the firebox wall and dampers half-open for even heat.

After about 6 hours, we wrapped the brisket in butcher paper when it hit the 160s internally, then cooked until it reached around 194°F, about 12 hours total. The direct heat smoker ran at 250°F initially, dropping to 225°F to match the offset’s pace, finishing in about 8 hours.

Liberty94 Brisket Results

The Liberty94 delivered a brisket with a solid bark and that classic Texas BBQ look. After 12 hours, the flat hit 194°F internally, with a lighter color due to more distance between the meat and the smoker’s lid. The bark was even, with great airflow underneath—no gray, undercooked spots. The flat had a nice “flap” when sliced, though it could’ve used a bit more rendering time or a 12-hour rest at 140°F for peak tenderness.

The point was juicy, with fat oozing out, and the smoky cherry wood flavor was spot-on. As one Smokeslinger Pit Owners Group member said, “The Liberty94’s low-and-slow magic makes every bite worth the wait!” This barbecue pit smoker nailed the traditional offset vibe, perfect for pitmasters craving authentic, competition-style results.

Direct Heat vs. Offset Smoking

Direct heat smokers cook hot and fast, with the fire near the meat, making them ideal for backyard pitmasters who want great BBQ without spending all day at the smoker. In our test, the direct heat smoker finished a juicy, tender brisket in just 8 hours—when sliced, it dripped with moisture and had a bold bark that wowed our team.

The point was “magical,” with tons of flavor, proving why smoke pits like these are a backyard favorite, and the flat had great pull, even without a long rest. For most backyard cooks, this speed and ease make direct heat the winner—you get phenomenal brisket in about 4 hours less, leaving more time to enjoy with friends and family.

Offset smokers, like the Liberty94, take the low-and-slow route, with the fire in a separate firebox for deep, smoky flavor. The Liberty94’s even heat, thanks to the FlowTuner Baffle Plate, gave a consistent cook across the rack, delivering a brisket with that traditional Texas BBQ soul. It takes longer—12 hours in our test—but the flavor and texture are unbeatable for purists or competition cooks. The Liberty94 is a fantastic choice for those who love tending the fire and savoring the process.

Watch the Brisket Test!

Want to see the direct heat smoker and Liberty94 in action? Check out our YouTube video, “Can a Direct Heat Smoker Beat an Offset? Brisket Test!” It’s got all the details, from fire management to slicing the briskets. Watch the full test to see why direct heat steals the show for most pitmasters!

Tips for Offset Smoking with the Liberty94

• Use Small Wood Splits: Stick to cherry or oak splits, about 2 - 3 inches thick and 10-12 inches long. They burn clean and keep the fire steady.
• Adjust the FlowTuner Baffle Plate: Set it 2.5 inches from the firebox wall to balance heat flow. No need to tweak it during the cook for perfect temps.
• Check Airflow: Keep smoke stack damper half-open to avoid dirty smoke. A clean, thin blue smoke is your goal for the best flavor.

Conclusion

Our brisket test showed that direct heat smokers are the top pick for most backyard pitmasters, delivering juicy, flavorful brisket in less time—perfect for weekend BBQs. Offset smokers still hold their own, producing a smoky, competition-worthy brisket that’s ideal for those who love the art of low-and-slow cooking. Whether you prefer speed or tradition, Smokeslinger helps you master both styles with ease. Try a direct heat or offset smoker for your next cook and taste the Texas difference!