Pit boss vs offset on my last brisket, not even close

I ran two briskets side by side last Saturday for a family cookout in Austin. Same rub, same grade of meat, one on my offset with post oak and one on my buddy's pellet pit set to 225. The offset one had that deep smoke ring and a bark you could tap like a drum, while the pellet one came out tender but tasted more like an oven roast with a little hint of smoke. I've been defending pellet cookers for convenience, but after seeing them next to each other, I can't ignore the flavor gap. Any of you guys run a hybrid setup or stick strictly to one style once you made the switch?

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