If you’re a brisket lover aiming to level up your barbecue skills, this Ninja Woodfire Brisket recipe is worth trying. It blends classic low-and-slow smoking with the convenience of the Ninja Woodfire Grill to produce a tender, deeply flavored brisket. Start with a well-trimmed 8–14 lb prime brisket for best results.
Trim the fat and silver skin, season the brisket, and keep it cold before cooking—cold meat takes smoke better. For this cook, pecan shell pellets deliver a rich, slightly sweet smoke. Maintain steady temperatures throughout the process and periodically spritz the meat with a 50/50 mix of apple cider vinegar and water to preserve moisture and encourage a beautiful bark.
This Page Contains Affiliate Links. For more Info See My Disclosures.
One distinct step in this method is the heated rest. After the initial smoke, add beef tallow, wrap the brisket in butcher paper, then raise the grill temperature and continue cooking until the meat becomes tender. When it hits the desired tenderness, rest it for an hour at room temperature, then return it to the grill at a low setting for an extended, heated rest. This staged resting helps even out the juices and intensifies tenderness, giving you a brisket that slices beautifully and melts on the tongue.
This brisket is an excellent centerpiece for any barbecue. Whether you’re an experienced pitmaster or new to smoking, the technique here—low-and-slow smoking, wrapping with fat, finishing at a higher temp, then a long heated rest—walks you through the steps that produce reliably tender and flavorful results. Serve sliced against the grain with your favorite sides and let the brisket shine.
Ninja Woodfire Brisket Top Tip
Cold meat accepts smoke better.
Recipe
Ninja Woodfire Brisket
Equipment
- Ninja Woodfire Grill
- Cutting Board
- Knife
- Wood Pellets
- Butcher Paper
- Spray Bottle
Ingredients
- 8–14 lb Prime Brisket
- 1 cup Brisket Seasoning (use to taste)
- ½ cup Beef Tallow
- 2 cups Apple Cider Vinegar (you won’t use it all)
- 2 cups Water (you won’t use it all)
Instructions
- Trim the brisket: remove excess fat, silver skin, and any overly hard fat. Proper trimming helps seasoning and even cooking.
- Season the brisket with your preferred rub. Place it in the refrigerator after seasoning to keep it cold for better smoke absorption.
- Load the Ninja Woodfire Grill with wood pellets. Pecan shell pellets work well for a sweet, nutty smoke.
- Set the grill to the smoker setting at 200°F (93°C) and start the timer for the initial smoke period.
- When the grill reaches temperature and indicates it’s ready, place the brisket in the center. If you have probes, insert one into the flat and one into the point.
- Check the pellet hopper hourly and refill as needed; keep it topped off so the igniter stays covered and pellets feed reliably.
- Every 1–2 hours, spritz the brisket with a 50/50 mix of apple cider vinegar and water to maintain surface moisture and help bark development.
- When the internal temperature reaches about 167°F (75°C) in both flat and point (often ~6 hours), remove the brisket. Add roughly ½ cup beef tallow, wrap it tightly in butcher paper, and reinsert probes if you removed them.
- Increase the grill to 250°F (121°C) and continue cooking.
- When the internal temp reaches about 193°F (89°C), begin testing for tenderness. Use an instant-read or probe to check resistance—you’re aiming for very little resistance, similar to sticking into creamy peanut butter. If unsure, unwrap and test directly. If it still resists, return to the grill and check every 30 minutes. Tenderness, not temperature, determines doneness—some briskets require temps over 205°F (96°C).
- Once tender, remove the brisket and rest on the counter for 1 hour to halt the immediate cooking process.
- After resting, set the Ninja Woodfire to smoker mode at 145°F (63°C) for a 12-hour heated rest. You can use a Woodfire Oven or the Woodfire Grill for this stage.
- Place the wrapped brisket in the grill and let it rest overnight. If you need more time, simply add hours—the longer warm rest improves texture and flavor.
- When ready to serve, remove the brisket, pour any accumulated juices from the wrapper over the meat, slice against the grain, and enjoy.
Video
Nutrition
Calories: 409 kcal |
Protein: 47 g |
Fat: 22 g |
Carbs: 0.3 g
Mention @DadGotThis or tag #DadGotThis when you share your results.
Ninja Woodfire Brisket Ingredient and Equipment Links
Smokin pecan pellets and a good brisket rub make a noticeable difference. Use quality ingredients and the right equipment for consistent, delicious results.
Did you know Dad is on YouTube?
Find more cooking videos and tips on Dad’s channel for additional guidance and recipe demonstrations.