If you can�t get a smoke flavor and smoke ring on a brisket with a Treager you are doing something wrong.

Glad to hear it's possible, and those pictures look great and like they came off a regular smoker. I'm definitely doing something wrong. Will increase the smoke time next cooking before putting it on a higher temperature. Also read that putting fire bricks in the bottom under the pan helps a lot in stabilizing and diffusing the heat. Got to get this right - too expensive to use for a boat anchor.

Highly recommend adding a smoke tube. Sometimes, I will even use 2 one to the left and 1 to the back. I much prefer using a heat gun, rather than a propane torch to light the tube. You don't have to worry about a torch running out of fuel, it lights faster and the oxygen breeze off the heat guns helps bring the tube to a more sustainable smoke. for some reason, when I used a propane torch, it quit producing smoke during the cook. Never had a problem keeping a whole tube smoking since I switched over to starting it with the heat gun.

I�m no brisket doctor but after 160 degrees it is not going to take much smoke.
So go low and slow until then.
After that wrap in butcher paper and go slow till about 180 to 195.
The temp is the key. Don�t hit that too fast. Then rest it in a cooler awhile.

Low and slow is the key. I smoke at 225 til I get bark I want and then wrap with butcher paper. Never had an issue