12lb Beef Brisket on the Ninja Woodfire Grill
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- เผยแพร่เมื่อ 2 ก.ย. 2023
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We're using our new NINJA WOODFIRE PRO CONNECT XL GRILL to smoke a whole 12 pound packer brisket. With this brisket you're able to get the best of both parts of a traditional brisket, the point and the flat. This brisket turned out amazing!
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Very frustrating that I got a ninja woodfire at the beginning of summer thinking they wouldn't release an XL version...and here we are and now I want another woodfire grill lol! great video as always, CJ
LOL! It's always how it goes.
Same here I had no warning pulled the trigger on the original wood fire grill... 3 days later the xl released
I did the same thing 😅
I'm considering buying the XL, but what if we get an XXL? 😅
Thanks for doing this! It’s on my list to attempt.
Awesome!
Looks fantastic CJ! The wood fire grill looks like it will be able to do much bigger cooks for sure. Great job brother, cheers 🍻
Thanks brother! Have a good one!
Thanks for great details on the how-to!
No problem!
Looks good CJ! Thanks for another great cook
Appreciate it!
Very cool that a full brisket fits. Enjoy👍😊
Thanks Bobbi! Have a great week!
What a great looking brisket. Cheers, CJ! 👍🏻👍🏻✌️
Thanks brother!
We just got our Woodfire XL this week and are doing our 1st brisket (on sale at Kroger) for Memorial Day, so thanks for doing this! And I love your slicing blade! I'm a knife junkie!
Right on! Thanks! Have a great day!
Thanks for the video and the discount for the Temp Spike.
No problem!
had this for over a year. when the smoke process ended, i never knew UNTIL TODAY to just hold down the ignite button. i always restart the entire cycle from scratch. mind blown. thanks dude!!
All good! I had to learn the hard way too. My first few videos I did the same thing and restarted the whole thing. Lol
@@CookingWithCJ so i dont feel so bad now lol
You make it look so easy❤
It is easy, piece of cake! ❤️
What a great way to better mental health than by cooking a brisket! Just awesome,thanks CJ!!!
I agree!! Lol thanks!
Amazing video mate!
Thanks a lot!
Looks amazing
Thanks!!
omg I love this guy. i’ve watched like 8 videos before I ordered mine!!
Awesome!
You the man CJ!
Cheers!
Tried this out at the weekend turned out pretty much as good as CJ’s this is legit, certainly good for a backyard Cook. I’ve had better but you have to make some compromise and there’s not much difference really. Certainly worth the cost of the unit to be able to conjure a little magic from your Ninja. Thanks CJ for your work, you have not failed to impress
Thank you!!
Man that looks delicious CJ! That Ninja Woodfired grill cooks so well too. How did the probes compare to the Tempspike? Great cook brother! Cheers buddy!
They’re were pretty close on. Thanks brother! Cheers
So we are looking 4-5 hours on the ninja? Great video! Can’t wait to give the little grill a shot!
Yeah give or take. Cooks a lot faster than normal smokers.
Thumbs up for brisket CJ, and thumbs up for promoting good mental health! Love the vids :)
Thank you!
As soon as I saw the Ninja Woodfire™ Outdoor Grill advertised I made way over to your channel. I knew you’d have some great videos and you didn’t disappoint. I of course had to watch the brisket first because brisket is my all time favorite. Couple of questions for you, if you see this; could someone with absolutely no smoker experience (me) get the results you got and once you wrapped it and placed it back on the smoker, did you add more wood chips or is that just used to get the bark? You made it look pretty easy. Thanks again for a great video CJ!
Hey thanks! Yes you can do it too. Just follow the steps. Trust the process. And you’ll get used to using it.
Cj so I let
My brisket thaw for 30 hours in the fridge. Then I put yellow mustard on each side, covered it well with my own mix of seasoning. Then top dressed it with some tangy not sweet dry rub. I will let that sit over night covered in the fridge and tomorrow I plan to add brown sugar and chipotle. Then about noon I will start cooking my brisket. It’s about 10-12 lbs. ninja xl. I will do the wrapping and the consommé. And get that temperature up to about 205 as you suggest. I’ll let you know how it turns out.
Awesome! Hope it was great!
Always amazing CJ!!!💪
Yesterday I followed your every move on the rib-eye bone in . Your help blow my company away!!! Need to figure out how to send pic!
Appreciate you! Thanks!
Tag me on the social medias.
Amazing 👏
Thanks!!
Looks amazing.
Thank you!!
Cj, great video bro
Thanks!!
CJ cooks always look world class...hoes does it taste? Always appreciative of a detailed description of flavor, etc..
How do hoes taste? Depends on the city
It’s was great! Thanks!
looks delicious! Yum
Thank you!!
I will try this in few hours as one brisket is in allready smoking in progress should be good as all your recipes i tryed
Greatings from United Kingdom
Cheers!
Looks great!
Thanks!!
Well now i got to do this, but half the size because i dont have the XL LOL. looks so delicious!
Thanks!!
Hey brother , killa video .. great video .. what temp and setting did you set it when you put back on after putting on foil . Thanks in advance
Looove it, wish I could have that machine, damn rentals...... uhm tasty!!! Cheers V!
Thank you!!
Hi CJ, when the brisket was wrapped did you carry on cooking at 250F setting on the woodfire or did you turn the heat setting up like you did on your first video with the bake setting, thanks
Doing brisket memorial day. I heard you say on the bark side had some gummies earlier when I heard you say this I was thinking pink floyd sing On the bark side of the Brisket 😅😅 thanks for your videos
The beef 🍖 brisket looks really good CJ that's a big piece of meat have a great week 🍖🍺
Thanks Nate! Have a good one!
Question CJ. I have an XL but it doesn’t have the Bluetooth feature. It does have a single temp probe. When using the manual mode on smoker setting, how do I know what the smoker setting temp is? I know if I use the smoker setting I can adjust the temperature it smokes at, but I don’t have the option to adjust the temp when going into manual mode. Just gives me the option to control desired internal temps, not the cooking temp. Thanks for the great vids!!
i noticed that in most videos of briskets cooked in Ninja, they have very little or no smoke penetration (red smoke ring?). Wonder what could be the reason. Needs better pellets?
Amazing! You must have lots of friends? When can I come over? 😂
Lol! The neighborhood is fed well! Cheers
Have the original Wood Fire. Trying to justify getting the XL.
I dig it the XL a lot. More room, the app, good stuff
I enjoy your videos man! Keep them coming. Just to be clear, when you use the smoker setting, the heat comes from the top element, not the bottom? Thank you for your time.
Thank you! Yes it comes from the top.
@@CookingWithCJ Thank you for your time!
Reynolds wrap the best foil
please give me your honest opinion on injecting liquid before smoking into the meat!
Honestly I don’t do it often, except on my poultry. I can usually get the flavor I want with just cooking correctly and good seasoning.
Very new to this. After wrapping in foil, when you add it back to the grill are you grilling it or smoking it more?
Kept on the smoker setting
Awwww mannn!!! Yum Yum Yum Yum Yum!!!!!!!
Thanks!!
So can you keep going to 10-12 hr refilling the pellets every 45 min.? On my big smoker that's what I do and it comes out great! 225 degrees for 10 -12 hr.s wrap at the end for 1 to 2 hours.
Really you don't need to refill it more than once or twice. It gives a real concentrated smoke. But play with it and get it to where you like the smoke flavor.
Hi CJ, watching your amazing (And mouth watering) videos from the UK
Quick one for you, you do a lot of different meats in your outdoor grill, have you tried using the woodchips that are supposed to replicate the flavour of a charcoal grill?
I've never barbecued with wood chips before but I always assumed it wouldn't taste like a charcoal grill, but then I noticed you CAN get charcoal flavoured? wood chips from various companies that are supposed to give cooked food that flavour
Was wondering if you had any experience
Thanks bud!
I don't use wood chips, I think it's more of a fire hazard.
@@CookingWithCJ Ah crap, sorry, I meant wood pellets not chips. (can you tell i've never smoked before? haha)
Did you continue on the smoke setting once you wrapped? Or did you switch to bake and did you add pellets for a 3 time?
Yeah I kept it on smoker setting. And I didn’t get a third in. The smoker setting still cooks it, even if there isn’t pellets burning.
Hey CJ, as far as putting the rub on, I see a lot of people use yellow mustard as a binder first. What is your reasoning for not using a binder? Just preference?
Yeah I don’t really dig mustard binders. Usually if I use a binder it’s hot sauce or W-sauce.
Will this work on the indoor grill version? In terms of temp and cook time.
Yeah it would. Just keep an eye on the temps.
Nice 👍🏾
Thanks!
@@CookingWithCJ Naw brother, thank you. I really appreciate your content and honest energy. Keep up the great work bro 😎 ✌🏾🙏🏾
Why foil instead of butcher paper?
I luv da video
Thanks!
#Moist…… nice trim, looks delicious!
Love that hashtag! Thanks Dutch!
How did the Ninja thermometers work out? Are they accurate?
Good question 🤔
Pretty damn close to my TempSpike. I was honestly surprised.
I have the old ninja grill, should I
leave the brisket on smoke mode while it's wrapped in foil? I'm asking because on your older video you put it on bake mode
Yeah you can keep it on smoker mode. The first video I was till learning it a bit.
I cooked it and turned out awesome! Thanks
normally a packer brisket takes about 16 hours on a traditional smoker, why does the ninja finish it faster? and do you sacrifice texture/juiciness having it finish in roughly half the time?
The Ninja is a much more condensed space, condensed heating makes it cook faster. Still tender and juicy.
Is this CJ from SGD!!!
Novice question but why 205 temp range? Would it not be safe at the 160 mark?
Brisket is a tough cut of meat. You’d be chewing for days if you pull it at 160. Over 200 give it the time it takes for the fibers to breakdown and the fat to render.
CJ, Question for you, first just LOVE your video's and my hubby got me your E-Cookbooks, glad we found you, just got the Ninja Woodfire, watched both your video's on smoking a Brisket, and you did them differently. The first one you DIDN'T spritz and the second one you did, Why the difference??? In your E-Cookbook it is also different, you say to increase the temperature to 275 and then after reaching the 165-170 mark to wrap and then turn the NWG to Bake, and cook for another 2 1/2 hours...?????? Why the difference??? Thanks Suzi M
Hey thanks! I like to show there are more than one way to do things. BBQ is a feeling half the time. I give some guidelines, but all cooks are different. And after using the Woodfire more and more, I find different ways work too. Like using the smoker function all the way through, it’s the same heating as using the bake function.
Thanks CJ, appreciate your quick response, smoking 1/2 a brisket now, it is about 5 lbs, I put a honey mustard rub with our favorite Sweet Rub on it, let it set overnight, used the juices from the marinate with some beef base and Worcestershire sauce, and OMG so good....so far looking great. Thanks again and will let you know how our brisket turns out. Would love to send a pick, but not sure how, lol Suzi M@@CookingWithCJ
Did the brisket ever stall on you like the way it usually does on a conventional smoker?
Not really, it’s just a different cooker, so there isn’t much of a stall.
i feel the wood pellet basket should be larger....
Once the IT comes to the 165-170(ish) range, and the brisket is wrapped, the WFG stays in the SMOKER mode, correct?!
Would you then add more pellets, during the “wrapped” session, or just let it do it’s thing with whatever remaining pellets are in the smoker box?!
I have the Original WFG, not the latest version. Will a 12-pounder fit in the Original WFG? Just curious.
Most briskets I’ve seen at local markets (Sam’s, Costco, etc) are 10-12 pounds and larger. While I mostly only cook for 3-4 family members, neighbors are always there to help me to enjoy the results of my WFG. ( LOL)
TIA, for the advice/ suggestions.
It stays on the smoker setting the whole time. When the pellets run out, it’s just like using the same heat as the bake setting.
I put the second cup of pellets in before I wrapped it. If there was anything left after I wrapped it, it just burned out.
It would be tight for a 12 pounder in the original, but depending how you trimmed it, you could probably make it fit.
Thought a 12-pounder might be pushing the envelope a little with the Original WFG. Might just be able to cut in half and get 2 cooks out of one brisket. I have ordered your temp spike to add to my arsenal of probes, and it should be here any day now, so I may just hold off until I receive it to test it out with the brisket.
@@davemarrione5605 right on let me know how it turns out.
How many times did you refill the pellets ?
Only one cup of pellets
How long did it end up taking?
About 4.5 hours to cook with an hour rest for total 5.5 hours.
I notice no smoke ring on alot of ninja smoker videos. Not that it matters because its the smoke flavor I want. Maybe it cooks too fast due to the fan not letting the smoke settle into the meat...
You will never get a smoke ring using the the woodfire grill because it’s really not a smoker and it uses the pellets for flavor not a heat source that traditional smokers do
@michaelandrew2270 yep I agree . Learned a lot about my ninja since that I posted that comment.
Dang, guess i need to upgrade
Same here 😂
It’s not a smoker.
Lol! Link in description! 😂
It’s a electric grill that has a smoker option. And produces great smoke flavor.
@@CookingWithCJ no smoke ring champ.
Does it taste like a real brisket off of a real smoker?
Pretty darn close.
How much bigger is this grill than the first model. I have the smaller model.
It’s 30% bigger.
@@CookingWithCJ thanks for your response. That looks like a great grill. I love mine but would like it a bit bigger and taller for my bone in prime rib roasts.
I'm experiencing a lack of the "pink smoke ring" that is common on hickory smoked meats.
That’s because it uses the pellets for flavor not heat , it’s really not a traditional amoker
what was the total cook time?
4-5 hours, then 1 hour rest.
Now do a no wrap brisket ;) so far I figuered out wrapping is not necessary on the woodfire. Takes a little longer bute the bark is worth it.
Great idea, I’ll give it a go next time.
Did you have to spritz with water occasionally? And did it still come out moist? Am thinking about not wrapping 🤔
2 cups of pellets might be too much; usually, NINJA WOOD FIRE GRILL will give lots of smoke just with one cup of pellets!
For this big brisket it was perfect.
good video but to be fair the point of squeezing it is to show viewers its juicy...we don't know that its juicy regardless if you know or not...just a thought
Yeah you’re probably right
Keep liking your life😂😂😂😂
Ok
Did you rest in a towel or just rest in tinfoil? Could you rest in tinfoil and towel at the same time?
Thanks!
Keep it wrapped in the foil, then wrap in a towel
@@CookingWithCJ thx CJ
The volume just got turned off.
I just rewatched and the volume was on the whole time.
I don’t think I could ever cook a brisket on an electric grill. Only using a couple cups of pellets.?? You would use a whole bag of pellets with a pellet grill. Might as well do it in the oven
The pellets in a normal grill are used for cooking, for the Woodfire it’s just for flavor. It’s no where near like cooking in the oven.