First, smoke is the primary enhancer and the way you generate it DOES matter. It takes a lot to know what wood to burn, how the age and moisture content of that wood affects the burn, and how draft affects how that smoke flavors the meat (for instance, a Traeger pipe isn’t tall enough to get good draft).

Also while it’s awesome that so many have gotten into what I consider a local product for me, the problem is that it has drastically increased the price of briskets. No longer are they sub-$1 cuts.