Dear GWG, I just made this recipe nearly as similar to yours as I could, with what I had on hand here - and it was PHENOMENAL!! First brisket I’ve ever cooked in my life. This is more or less the same as “CJ”‘s recipe. But this turned out perfectly. I impressed myself. I didn’t have a spritzer bottle so I used a meat injector syringe as a substitute/ squirt gun style. You never exactly stated the Worcester/bullion ratio, so I guessed. Fantastic. My 2nd smoke cycle didn’t seem to be as robust - but I stuck with the process. And I thought I used a little too much braise liquid for the foil bake process….. but my goodness - it was a total success.
I’ll be trying an almost identical sized brisket on the same grill today and have watched this video a couple of times for the process so fingers crossed!
I'm quite happy with mine... I will state the obvious though, that if someone was looking for a unit to be able to put out a large volume for like a party or such ... this machine is not big enough (depending on what you're cooking) ... but for a couple or even a family it's a GREAT unit to have.
I never judge anyone on their cookimg methods and equipment. Ultimately that chunk of beef looks tasty indeed. The only thing i would mention is that if your spray/basting liquid contains acidity, like worster sauce, I would recommend sticking with butcher paper. Aluminum foil breaks down in acid, although minimal, it still transfers to your meat. I'd say stick to water, as the methods of cider vinegar, juice, beer, etc get broken down in the cook and impart no flavor into the meat, that comes from the rub.
I appreciate the video. The part when you went to bake should totally be redone including saying to go to Bake and a video of the operation and not the grill top. Please don't think I am not appreciative, I figured it all out and the cook was fantastic! Thank you!
Thanks for the feedback, was I not clear enough explaining? Or was it something else? I very much welcome the feedback so I can make future videos better and easier for others to follow.
What kind of Ninja grill smoker do you have? The regular or the XL? Also, where did you get that mini table you have your grill on? Looks like it fit perfectly Awesome job btw!
I'm actually going to give a counterpoint here, a lot of people watch your videos on phone and when you're holding a phone vertical it fills the screen fine. So either way you do it is great much appreciate your content snd your instructions
I wonder why in every video I seen on this woodfire it doesn't produce a smoke ring. Maybe its that fan that circulates not giving the smoke to settle on the meat.
It doesn't get a ring that is true, but I sure get great smoke flavor.... which I have seen some claim it doesn't give flavor and that is unequivocally wrong
I checked some videos on briskets cooked in Ninja woodfire and i noticed that all of them have very little or no smoke penetration (red smoke ring). Wonder what could be the reason.
I will confirm you don't get nearly the "smoke ring" that you get w/ a traditional smoker... but I absolutely disagree w/ some who say you don't get a very "smoky taste" in fact I'll put my things up against about anyone's for "smoky taste". But going back to you question, I MAY be because of the fan circulation / heating of the Ninja.
It was about 4 lbs I think. I could have made a little bigger , but that IS one of the limitations of the Ninja ... it's cooking surface is only roughly 9 x 13 ... I have done a 8-9 lbs pork butt though so it will do enough to feed a family ... but you won't be hosting a block party with this unit. 😎 (But that's why I also have other smokers for bigger occasions)
It was around 1/3 - 1/2 cup ... honestly I just poured some in the spray bottle and added about a tablespoon-ish of the Worcestershire and some of the rub.... shook it up and used it to spritz and then poured some of the leftover into the foil to add moisture for the wrapped cook portion.
So I have the Ninja Woodfire Pro, it comes w/ a built-in probe so you can cook via meat temp instead of by setting the time for it to cook. I also use an InkByrd Bluetooth probe thermometer that has an instant-read probe as well... and also have a WiFi thermometer from Chef IQ that I sometimes use.
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Dear GWG, I just made this recipe nearly as similar to yours as I could, with what I had on hand here - and it was PHENOMENAL!! First brisket I’ve ever cooked in my life. This is more or less the same as “CJ”‘s recipe. But this turned out perfectly. I impressed myself. I didn’t have a spritzer bottle so I used a meat injector syringe as a substitute/ squirt gun style. You never exactly stated the Worcester/bullion ratio, so I guessed. Fantastic.
My 2nd smoke cycle didn’t seem to be as robust - but I stuck with the process. And I thought I used a little too much braise liquid for the foil bake process….. but my goodness - it was a total success.
Outstanding! Glad to hear you liked it as much as we did!
I’ll be trying an almost identical sized brisket on the same grill today and have watched this video a couple of times for the process so fingers crossed!
Great breakdown my man! I enjoyed the video and will be doing my first brisket soon.
Thanks ...and I'm sure yours will turn out great!
Thank you for this video.
I’ve used a $14K Old Hickory Pits commercial smoker and this $300 Ninja lol. The latter honestly is just as good for everyday backyard bbq
I'm quite happy with mine... I will state the obvious though, that if someone was looking for a unit to be able to put out a large volume for like a party or such ... this machine is not big enough (depending on what you're cooking) ... but for a couple or even a family it's a GREAT unit to have.
@@TheGatorPit605 couldn’t agree more
I’ve never heard of the towel wrap method . If I ever actually learn to cook I will try that .
if the sauce has acidity, you will have aluminium in your meat -> in your body. just use butter instead.
This☝🏼
I never judge anyone on their cookimg methods and equipment. Ultimately that chunk of beef looks tasty indeed. The only thing i would mention is that if your spray/basting liquid contains acidity, like worster sauce, I would recommend sticking with butcher paper. Aluminum foil breaks down in acid, although minimal, it still transfers to your meat. I'd say stick to water, as the methods of cider vinegar, juice, beer, etc get broken down in the cook and impart no flavor into the meat, that comes from the rub.
I hear and understand that, and if it were for hours and hours I might be concerned, but thanks for the feedback!
I never judge anyone on their cooking methods....?
I’m about to do my fist brisket following your method ! Wish me luck 😂I’ll be back with aún update
Well?
Looks amazing, cat wait to start using mine 🎉
Hope you enjoy using yours as much as I do mine
I appreciate the video. The part when you went to bake should totally be redone including saying to go to Bake and a video of the operation and not the grill top. Please don't think I am not appreciative, I figured it all out and the cook was fantastic! Thank you!
Thanks for the feedback, was I not clear enough explaining? Or was it something else? I very much welcome the feedback so I can make future videos better and easier for others to follow.
Shouldn't you slice against the grain? Is there a reason not to?
What kind of Ninja grill smoker do you have? The regular or the XL?
Also, where did you get that mini table you have your grill on? Looks like it fit perfectly
Awesome job btw!
It’s the smaller one, not the XL
Making a 7.5lb brisket tomorrow on the same grill. Hoping to serve it at 6:30PM. What time would you recommend starting this process? Great video.
Sorry I didn't see this earlier ... I would bet it's a good 7+ hr cook
How long did it take to get to 170?
For your next video turn the damn phone horizontal so the viewer sees your video full screen on their TV instead of watching on 1/3 screen.
I have since started doing that for my last few videos... my apologies... as I said I'm new to this.
But thank you for the feedback
Get off his nuts buster
I'm actually going to give a counterpoint here, a lot of people watch your videos on phone and when you're holding a phone vertical it fills the screen fine. So either way you do it is great much appreciate your content snd your instructions
I wonder why in every video I seen on this woodfire it doesn't produce a smoke ring. Maybe its that fan that circulates not giving the smoke to settle on the meat.
It doesn't get a ring that is true, but I sure get great smoke flavor.... which I have seen some claim it doesn't give flavor and that is unequivocally wrong
I checked some videos on briskets cooked in Ninja woodfire and i noticed that all of them have very little or no smoke penetration (red smoke ring). Wonder what could be the reason.
I will confirm you don't get nearly the "smoke ring" that you get w/ a traditional smoker... but I absolutely disagree w/ some who say you don't get a very "smoky taste" in fact I'll put my things up against about anyone's for "smoky taste". But going back to you question, I MAY be because of the fan circulation / heating of the Ninja.
What type off beef jerky is that?
Well video doesn't lie ... if you watched till the end you could see the juice ooze out of each slice
Lol😂😂😂😂
Is it ok to use aluminum foil? I can't find tin foil anywhere.
I guess I showed my age .... tin foil/aluminum foil .... same thing different generation/geographic location
That sure is a small brisket. Can you do a bigger one for a party or family gathering?
It was about 4 lbs I think. I could have made a little bigger , but that IS one of the limitations of the Ninja ... it's cooking surface is only roughly 9 x 13 ... I have done a 8-9 lbs pork butt though so it will do enough to feed a family ... but you won't be hosting a block party with this unit. 😎 (But that's why I also have other smokers for bigger occasions)
What was total Cook Time not including rest?
A little over 3 hrs , it was a small brisket , only 3 lbs
How much beef broth to what's-this-here-suace?
It was around 1/3 - 1/2 cup ... honestly I just poured some in the spray bottle and added about a tablespoon-ish of the Worcestershire and some of the rub.... shook it up and used it to spritz and then poured some of the leftover into the foil to add moisture for the wrapped cook portion.
Where did you get your thermometer?
So I have the Ninja Woodfire Pro, it comes w/ a built-in probe so you can cook via meat temp instead of by setting the time for it to cook. I also use an InkByrd Bluetooth probe thermometer that has an instant-read probe as well... and also have a WiFi thermometer from Chef IQ that I sometimes use.
Is the meat tender? Does not look like it is
Yes it was actually tender and juicy
Looks so yummy!
What thermometer do you use?
For this cook I used the built in temp probe on the "pro version" that I have .... and checked w/ my personal instant probe as well.
It looks tender
What's that table you got there?
The one the Ninja is on? It's from Ninja for the grill ... it's an optional accessory you can buy, like the griddle plate that I bought as well.