I’m super excited to put this little guy to the test and see if it can deliver that authentic, fall-apart smoked brisket flavor and texture. My goal is to walk you through the entire process, from prep to plate, and show you just how easy it is to make amazing smoked brisket using the Ninja Woodfire Grill.
A lot of people might be thinking, “Isn’t a compact electric smoker like the Ninja Woodfire Grill going to struggle to produce that deep, smoky flavor and tender texture that we all love in a traditional smoked brisket?” And I get it – we’ve all been there, wondering if a smaller smoker can really deliver the goods.
The skepticism is valid, especially when you consider that traditional smoked brisket often requires a large, dedicated smoker and hours of low-and-slow cooking. But I’m here to tell you that the Ninja Woodfire Grill might just change the game.
People often ask, “Can you really get a good smoke ring and tender brisket in a compact electric smoker?” And my answer is, absolutely – but it does require some careful planning and attention to detail.
To start, I’m using a half packer brisket, which I’ve trimmed up to remove some of the excess fat and sliver skin. Then, I’m seasoning it liberally with a pepper BBQ rub.
Next, I’m setting up my Ninja Woodfire Grill for smoking, using pellets to create that perfect smoke flavor. I’m aiming for a temperature of around 225 degrees Fahrenheit, with a steady stream of smoke wafting through the grill.
As the brisket cooks, I’m monitoring the temperature and smoke levels closely, making adjustments as needed to ensure that it’s getting that perfect smoke flavor. And let me tell you, the aroma in here is incredible – it’s like a Texas barbecue joint in my backyard!
The moment of truth has finally arrived – I’m slicing into this beautiful piece of brisket, and… wow. Just look at those slices, no smoke ring, but we all know the smoke ring is just for looks, the proof is in the flavor and the flavor was on point!
The flavor is everything I hoped it would be – rich, smoky, and savory, with just a hint of sweetness from the rub. I’m seriously impressed with how this little grill has performed.
In conclusion, I think it’s safe to say that the Ninja Woodfire Grill is a surprisingly capable appliance, and it’s definitely earned a spot in my backyard. If you’re thinking of trying this recipe yourself, I highly recommend giving it a shot.
Ingredients
- 10-12 Pound Brisket.
- BBQ Rub.
- 3 Cups Beef Stock.
- 1 tbsp Worcestershire Sauce.
- 1 tbsp Soy Sauce.
- Heavy Duty Tin Foil.
Prep
Trim excess fat, hard fat, and sliver skin from brisket.
Season the whole brisket liberally with BBQ rub. Add thermometer to brisket.
Add pellets to NWG.
Set NWG to Smoker setting at 250F (121C). You can leave the default time as is.
Hit the start button and let NWG go through the ignition process.
Once the ignition process is finished, add the brisket to the grill plate, fat cap facing up. Shut the lid.
After 30 minutes, check your brisket to see if it is starting to dry out. If there are dry spots, spritz them down with a mix of beef stock, Worcestershire sauce, and soy sauce. Close lid.
Smoke the brisket for 1 hour. After that hour, increase the temperature to 275F (135C), add another cup of pellets to hopper.
Press and hold the Woodfire button for 3 seconds to restart the pellet burn process.
Check on the brisket every 15-20 minutes to make sure it is not drying out, spitz it if it appears to be dry.
Continue to smoke the brisket for another hour or until internal temperatures hit 165-170F (73-76).
Remove brisket from NWG, add to foil, pour the rest of the spritz mix over the top of the brisket, wrap the foil tightly around the brisket so that there are no leaks.
Add the thermometer back to the brisket through the foil and place the brisket back in the NWG. Turn the NWG to Bake setting at 350F (176C) and set the time to 2:30.
Cook the brisket until the internal temperature hits 205-210F (96-99C) and it is probing tender.
Remove brisket from the NWG, wrap it in a towel or place in a cooler for 1 hour.
Slice Briskets against its grains on the muscles and enjoy!
Equipment
- Heavy Duty Tin Foil
Ingredients
- 10-12 Lbs Brisket
- BBQ Rub
- 3 Cups Beef Stock
- 1 tbsp Worcestershire Sauce
- 1 tbsp Soy Sauce
Instructions
- Trim excess fat, hard fat, and sliver skin from brisket.
- Season the whole brisket liberally with BBQ rub. Add thermometer to brisket.
- Add pellets to NWG.
- Set NWG to Smoker setting at 250F (121C). You can leave the default time as is.
- Hit the start button and let NWG go through the ignition process.
- Once the ignition process is finished, add the brisket to the grill plate, fat cap facing up. Shut the lid.
- After 30 minutes, check your brisket to see if it is starting to dry out. If there are dry spots, spritz them down with a mix of beef stock, Worcestershire sauce, and soy sauce. Close lid.
- Smoke the brisket for 1 hour. After that hour, increase the temperature to 275F (135C), add another cup of pellets to hopper.
- Press and hold the Woodfire button for 3 seconds to restart the pellet burn process.
- Check on the brisket every 15-20 minutes to make sure it is not drying out, spitz it if it appears to be dry.
- Continue to smoke the brisket for another hour or until internal temperatures hit 165-170F (73-76).
- Remove brisket from NWG, add to foil, pour the rest of the spritz mix over the top of the brisket.
- Wrap the foil tightly around the brisket so that there are no leaks.
- Add the thermometer back to the brisket through the foil and place the brisket back in the NWG. Turn the NWG to Bake setting at 350F (176C) and set the time to 2:30.
- Cook the brisket until the internal temperature hits 205-210F (96-99C) and it is probing tender.
- Remove brisket from the NWG, wrap it in a towel or place in a cooler for 1 hour.
- Slice Briskets against its grains on the muscles and enjoy!
