Ninja Woodfire Outdoor Grill Smoked Brisket

Sep 14, 2023

NINJA WOODFIRE OUTDOOR GRILL SMOKED BRISKET! We're throwing out the Ninja book on this one! I'm going to show you how to make a brisket on the new Ninja Woodfire Outdoor Grill. And it turned out awesome!
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Ninja Woodfire Outdoor Grill Smoked Brisket

NINJA WOODFIRE OUTDOOR GRILL SMOKED BRISKET! We're throwing out the Ninja book on this one! I'm going to show you how to make a brisket on the new Ninja Woodfire Outdoor Grill. And it turned out awesome!
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Course: Main Course
Cuisine: American
Keyword: ninja woodfire grill, ninja woodfire grill smoked brisket, ninja woodfire outdoor grill, ninja woodfire outdoor grill smoked brisket, smoked brisket recipe
Prep Time: 30 minutes
Cook Time: 5 hours
Servings: 8

Equipment

Ingredients

  • 10 lbs Beef brisket You can fit up to 12lbs depending on how it is trimmed.
  • 4 tbsp BBQ Seasoning
  • 3 cups Beef stock or consumme
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Soy sauce
  • Heavy duty tin foil. This will be used to wrap the brisket.

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!

Video