NINJA FOODI GRILL BRISKET! | Part 1 | Ninja Foodi Grill Recipes! 

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Do you think you could do it more of the low and slow method? Temp at the lowest setting of 250 and about 4-5 hours? I'm used to cooking flats on an offset charcoal cooker at 225 for about 5 hours.

Thank you for uploading this video :) Its a learning experience for us all. My husband is dying to have brisket. I cant wait to see part 2 :)

"Go ahead, Ill wait" LOL - I get scared when I see liquid smoke, but you made a good point. I love a good experimental video. Will help people grow and learn with their Ninja Foodi. I bet the taste was on point.... and part 2 will be perfect. Good video for learning. Im glad you posted it.

If I cook two pounds of beef and throw out one pound of it to garbage because I burned it, my wife kicked me out from home! I AM NOT TAKING THAT RISK MAN SORRY

Was holding my breath while you were pouring the liquid smoke 😱 That stuff scares me. I think it's pretty cool that you're showing other ways to cook this stuff, because I don't own a smoker or a grill. Thanks! 😃

Thank you for keeping it real, I'll be waiting for part #2.

My 1st set of Ribeyes in the Foodi Grill came out a lot closer to Med Well than Medium. They were still good!! That briskey will go down just fine.

Cj we know you will get it.How about thicker foil. Like the hat too.

Not at all just cooking skills

That really looked like it was going to come out perfect! I'm sure the flavors were spot on. Thank you for posting this as this should be for research and learning purposes lol. Love how you explained so well what could have possibly gone wrong. I can't wait for part 2 bro. WE HAVE TO GET IT RIGHT! By the way, I'll still eat that. Make it into a chili or put over some nachos or something

chop that up with some potatoes and egg and whip up some Brisket CJ hash. yummy. win win and you have another show;).....

I'm doing this exact technique drown them in sauce and air crisp til they are burnt ends 😋🤤🤣😂😍😍

I'm curious why you wouldn't cook it at 250F similar to on the grill.

Can't believe I watched this haha

Maybe a lower temp

Things happen, turn a negative into a positive and look toward the next cook! Cheers brother, I would be pissed for sure but find a way to make it work. Just pour a touch of warm dark beer on it.

Charlie acting as the peanut gallery @4:45 .....lol ! Never trust the flimsy, cheap tin foil ! Always use heavy duty foil ! Meat looks as tender as Mrs CJ’s heart ! I will say, I’ve never seen brisket in a Foodi before so well done !

Start cooking it in reverse. Wrap it with apple juice poored in foil. Make sure it isn’t leaking !! Then finish it getting bark on it.

Interesting CJ! Turned out awesome!

That’s how it goes sometimes - at least you have a plan for next time. I bet Susie’s rub was packed with flavor

Nice 👍 your on the right track for sure maybe a little injection I always inject my flats cuz there are lean to me great share

Looking forward to Part 2. I did a pork shoulder blade steak today with a Memphis seasoning...about 15 minutes on low grill until 165F...phenomenal!!!

Still a good experiment. That tear in the foil is what did it like you said. Maybe make some brisket chili with your leftovers???

Good to know about the tinfoil! Looking forward to the redo.

If that brisket wasn’t dead before it sure is now. Lol Thank you for doing this though I want to try one in my ninja foodi smart xl.

Ok great keeping it real and good attempt. But now you've left us with a cliff hanger. When's part 2?

Lol I respect your patience. Better man than I sir.

Awesome as always CJ!

Im subbed

Just subscribed!!! And just got my grill I LOVE IT!

Where did u buy that piece at cj that will be a perfect size to smoke on the cheaber

It started awesome then when i seen it leak out of the first tin foil the in to the second one i was oh no but you learned from this one. Still a good video

Same here I love it

I’m doing a 4 pound one wish me luck

I love CJ

Can't wait for part II. Thanks for doing this CJ!

Please have Keith bettag on the hot seat

cant wait to see the retry...im interested in doing a brisket sometime

CJ you are a Chef brother!

Fo it soon.