I'm born and raised in THE Barbecue Capital of the World! (Kansas City) I've been barbecuing for over 25 years. New rules for my apartment complex have forced me to get rid of my beloved Weber smoker and go electric. I know you're independent and are not selling for Ninja, but I'm VERY impressed! Thanks for all your videos! I think I'll pull the trigger and order mine today. Thanks, again!
When you go to different countries they don't say Kansas City style bbq... they say TEXAS STYLE. Can't be the best in the world when the world doesn't acknowledge you
Thank you for your “ finally nailed the brisket” video. My first attempt at a brisket (actually my first attempt of anything) on the ninja Woodfire pro XL came out superb. Everyone thought it tasted delicious. The only difference with my brisket was that I have my own rub that I used before adding the salt and pepper seasoning. If you’re interested, these are the ingredients for my brisket rub. I like hot and sweet flavoring. Cayenne pepper. Smoked paprika. Mustard powder, Onion Garlic. Regular paprika. Brown sugar Keep up with your informative videos on the XL pro! Thanks, Harry G
Hey, there's a "dehydrate" setting on the Ninja that you can set at 145 degrees for 12 hours. It doesn't actually dehydrate anything, it's just a temperature setting lower than the rest of the settings allow. It just puts 145 degree heat into the thing, which is what you'd normally use for dehydrating.
Only reason I used the other one was for the better insulation in case I did not get to it when it shut off. You could totally do the heated rest in this unit.
@@MassaMario No prob, just make sure you wrap in foil or butcher paper before doing this step, or it actually could dry things out a bit. If it's wrapped, you're fine.
Since you are doing the overnight hold at 150 - 160 degrees you can take the brisket to just 195 internal temperature. It will most likely not be probe tender but the long hold will break down the remaining collagen. Also, to help render the fat a little more (get that yellow sugar cookie rendered fat), after the 6 hours at 200 degrees try a foil boat and bring up the temperature to 275 degrees. Foil boat allows for more bark formation, easy access for the probes, and confit cooking the underside.
Was just gifted a WoodFire XL, and found you in my search to still cook scratch pizza while I can’t have my Ooni out.. Very much, enjoying all of your content, which will be invaluable as my cooks continue on it
nicely done, I bought of these and used it for the first time this weekend, my wife and love it. I'm looking forward to smoking a brisket on it. a trick with the probs, remove them, wrap in the paper then poke the prob through the paper.
You should add some pats of real butter, brown sugar and honey to your wrap. Adding tallow directly on the brisket can wash away the bark. I pour it over the butcher paper before resting it.Aside from the weird shape it looked just as good as one cooked on a full size pellet grill.
Nice video! I believe you lost too much juice during: 1- 6 hours open cook 2- probe in wrapping 3- overnight 63 C rest. I recommend trying: 1- set to 125C and never touch it 2- wrap at 65C internal and probe through wrapping 3- stop after 95C internal temp 4- spray every 45-60 mins during open cook Essentially, tenderness is solely due to collagen breakdown which happens around 95-99 C and takes a few hours. Tallow can’t add juicyness as it is just grease. Only adds flavor if it is from another higher quality animal. Maybe use lamb tallow? Best. PS: an airfryer is a very aggressive heat source. So it will always deliver harder and drier brisket than a BBQ, no matter what you do. Additionally, pellet smoke is inferior. So I suggest wrapping up timely, with also foil.
Great video! This is my exact concern was if it could brisket. I'm sold. Also I agree, I've only done half dozen briskets but I like a lot of kosher salt then a little seasoning. Could also try unwrapping the last hour to set the bark.
Son, I'm selling my Oklahoma Joe's Smoker after buying the Ninja, Have tried a few things but only bought a week ago. Can't wait to try your recipe / process for brisket
This demystifies this process a lot for me, really great advice and I will be doing this on my Woodfire XL as soon as it arrives. Brisket has always been a bit of a tricky cut for me, especially since it's not really that commonly used here in Sweden, but you made me dare to try it!
Glad it was helpful! Just me wondering, what is "common BBQ" in Sweden?
4 месяца назад
@@DadGotThis Well it's pretty basic to be honest, hot dogs, burgers, chicken breast, those kinds of things. People don't really do "low and slow" either, and they don't even put the lid on, so everything is just scorched with the highest heat possible and that is what many, MANY consider to be "real barbecue". So when I built my own wood fired oven and started doing things properly, you can imagine it raises some eyebrows. But now we're moving the the Woodfire will be amazing I think. :) So once again, thanks for all the helpful tips and tricks, I will be sure to keep following you and your antics!
Watching from Aus and I really appreciate the in depth look into the Woodfire Pro XL. I don't believe it's currently available here but I'm hanging out for it's release. Awesome cook on that brisket that I'm looking forward to emulating myself!
That is actually false, a smoke ring is purely cosmetic. It does not mean that there was no smoke penetration. A quick google will show you lots of info on it and why it’s a false sign of good bbq.
Just bought the ninja woodfire grill pro XL connect. Made a pork butt and now baby backs on the grill. I purchased the extra bags of pellets. I must say this thing does an excellent job with bark. Not highly impressed with the smoke flavor. I've noticed that I have to refill the hopper about every 45 minutes to an hour. Pretty expensive to smoke compared to traditional smokers. I'm smoking at 250 degrees which is preset. I'm not getting a lot of smoke so WTH am I doing wrong?
I have started smoking super low, like 200 for the first hour to help build smoke flavor. You can even put the food in when it’s igniting to add even more. I know it’s dirty smoke but for some reason on this cooker it doesn’t seem to hurt it. Pellet smokers struggle in general with smoke flavor and this one being so small it is a real challenge.
Since getting smoke in the ninja is not like an offset I like to use the paper wrap to help it stay in the smoke longer. The foil is a great technique, I just prefer the paper in this instance.
Hi I’m from England and bbq season is still not quite here but I want to get into it big time. Was thinking of getting a coal bbq but seeing this video has sold me on getting the ninja woodfire pro so I can do a brisket. Can you please give me some advice as to what to use in the resting process as I will only have the ninja pro and a household oven. Thanks mate in advance 👍🏻
no need to even trim them that's a competition thing, last one i cooked on my offset i just put the rub on it and threw it on the smoker came out great and not fatty at all it just rendered out! probably would have to keep an on on the fat drip pan though
I have a whole video on cleaning. I have seen refurbished ones of the smaller size as low as $160. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ph6SYncAsSU.html
@@DadGotThis unfortunately this time, being my second ever brisket it was dry. But taste was there The first time I did it and follow your video I nailed it! I’ll try again next week for a family dinner
According to the ninja manual the refill procedure is: “When using the Smoker function, you can add more pellets once the first batch has fully burned. Press and hold the WOODFIRE FLAVOR button for 3 seconds to ignite new full box of pellets. To run back-to-back smoking sessions, we recommend refilling the smoke box using the pellet scoop when half the pellets have burned. DO NOT refill more than once or twice. DO NOT reignite pellets.” Personally I always let them burn out or almost burn out. Refill and re-ignite. I know I have done it more than two times and not had issues also.
I've had my ninja out door smoker since fathers day and I've yet to use it. I've studied multiple techniques on smoking a brisket. my question to you is, does it really matter which side to t cook the brisket face is up or down ? and if so, where is the heat flowing from (Inside the ninja)? I have a 9 pound brisket, I would like to do a hight temp cook with it like myron mixon. do you think cooking at 300degree until pro temp will yield a positive result on such a small brisket? is pro temp over time of the cook the key to a successful brisket cook? I plan on leaving the fat on until the end.
@@outandaboutwithrobnyc I have not tried a hot and fast brisket. I think 300 would be too hot. This cooker has a small chamber and cooks hotter/faster than most. I generally need to run lower temps than normal in it. Fat cap up or down is a tough one. I believe the heat comes from the top element in the smoker setting. I have cooked all of mine fat cap up in the Ninja.
Unfortunately I do not. I don’t like to recommend cooking by time because there are TOO MANY variables that can affect cooking time. The temp of the meat, ambient temps, fat content of the meat. I would say to buy an instant read thermometer and check the temps manually. It will improve your results 1000%.
@lynnebattaglia-triggs1042 that’s fine just check it every hour or so. Final doneness is not about a temp but more about the feeling of sticking the probe in. You want it to feel like creamy peanut butter.
Thanks for the video. As I mentioned in my post to one of your other videos, I have this unit on the way (had give up my Kamado Joe due to "community regulations") and hoping to get reasonable results from this. I believe their claim is this will fit up to a 12# brisket, but looking at your 8# demo, it would be hard pressed to fit, unless it were 4# bigger in height.
Question how many times did you have to refill the pellet hooper with those smokin pecan pellets I actually bought some and I was going to smoke a brisket on the ninja pro xl ?
Hi, great video, glad I found your channel. What do you think, how much would it annoy the neighbors cooking a brisket like this on a (pretty big) corner balcony of an apartment complex? I usually use a tabletop hibachi charcoal grill for quick sears (steak, chicken skewers etc) which received no complaints so far. A bit afraid of a 12 hours cook (altho “only” the first 6 hours are smokey, if I understand it correctly)
Honestly it is only really Smokey at startup. After that with the lid closed I would say it’s not that bad. Now that smell of brisket, not sure lol. If you had a vegan neighbor then it might be bad. 😂
Hey man im from the uk so smoking isnt a big thing over here across the pond but i love the look of the food and youve made me want to try it for myself im just abit unsure on what smoker to get at the mo lol love the videos tho pal keep them coming 👍
Cheers for the videos and the advise I'm just letting you no I'm a proud owner of the xl pro so carnt wait get smoking on this bad boy any tips or tricks would be much appreciated 👍
Nice job on the Brisket I'm ready to try one now. Question about the pellets, when refilling did you add to existing burning pellets or did you have to start over and ignite each batch? Looking forward to trying this.
Yes I just pour pellets into the hopper with a spoon until it’s full, then on the XL you press the Woodfire button. On the regular one you hold the Woodfire for 3 seconds to reignite.
I've watched many brisket cooks on this ninja. None of them have a smoke ring, which begs the question... if the smoke doesn't penetrate the meat, what is the point?
A quick google will show that a smoke ring is purely cosmetic. It does not mean the smoke did not penetrate. It is a chemical reaction and I believe it comes down to the pellets smoldering not fully flaming which produces the NO needed for the ring. This article explains it very well. amazingribs.com/more-technique-and-science/more-cooking-science/smoke-ring-mythbusting/
It’s from a company called Jersey Nation, they did the Griswald Hockey Jersey I have too! thejerseynation.com/?tm=tt&ap=gads&aaid=adaPR4zGePnHo&tw_source=google&tw_adid=545944582470&tw_campaign=14656603351&gad_source=1&gbraid=0AAAAACQW3Ku-4LOxhJA7BoNAfHvgSt65I&gclid=Cj0KCQjwn7mwBhCiARIsAGoxjaJ3fCAavoFSlM0DKx76RtB_rWNtO7h2XRiki50RoSKUWx9eW5pRidAaAqOHEALw_wcB
Guess I need to add that to the next brisket video! It is really easy. Just take all the fat you trimmed off the brisket and freeze it for a bit. Throw it in a food processor and get it to the consistency of ground beef. Take that and throw it in the oven at 250F or 121C or even better on the smoker for smoked beef tallow! When it liquifies it is done. Strain it through some cheese cloth and refrigerate. Or you can buy it lol! amzn.to/45q39zC
enjoyed your video. i have the same NinjaXL as you (Great) but i don't have the Ninja outdoor oven, for the 140 degree over night cook, can i use my XL for the 12hr overnight.
Yes, I believe you totally could. I just used the other because I had it and thought the insulation on it would be better. But I think the XL would do just as good.
I totally could have but I had the other one and I thought it would have better heat retention being as well sealed as it is. This way if I missed it when I shut off I would have a fail back.
Great brisket video. Good wrap up on the resting phase. I just started using a Ninja Woodfire Grill. Smoking my first brisket today. I saw where you added pellets during this smoke. When doing that will they eventually burn or can I depress the Woodfire Flavor button again?
@@DadGotThis So I just took the brisket point off (all i cooked this time) after following your lead but on a Ninja Woodfire Pro using the thermometer. Wrapped it at 185 degrees after the stall and cooked to 204 degrees. The bark looks perfect, the tenderness test was butter soft all over and a chunk fell off so I just had to taste it. WOW! So since I don't have a small toaster oven or convection, I heard you say you set your toaster oven to smoker setting and 145 degrees. So I put mine back on the Pro, set to smoker and temp to 145 and cancelled the ignition cycle as no pellets are needed. Do think that will simulate your process in the toaster oven for the resting period? I only resting it for 5 hours this time to see what happens.
@billdodson1968 As long as it is a heated rest it will work great. I just did something really similar to brisket and rested it like that in the Woodfire and it came out GREAT!
If you are refilling while running all you need to do is open it, don’t pull out the hopper. Pour the pellets in. Yes, you need to re-ignite them. To do that on the original unit you need to hold the Woodfire button, the flame, for 3 seconds until you see the unit say IGN. On the larger pro XL all you need to do is press the Woodfire button and it will say IGN.
By not working I will need more info. Like it’s dead? This might help: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-g-XvigMYD5A.htmlsi=3WS3YcMCuO8OkHSq
