Dad FINALLY NAILED a Brisket on the Ninja Woodfire Pro XL! Tips for Brisket SUCCESS!

🔥 Get ready to witness the epic saga of Dad vs. Brisket! 🔥
In this hilarious episode of Dad Got This, join our fearless culinary hero as he embarks on a quest to conquer the mighty brisket using the Ninja Woodfire Pro XL! 🍖💥
After countless battles with kitchen mishaps and BBQ blunders, Dad has finally cracked the code to achieving brisket perfection. 🏆 With top-secret tips and tricks up his sleeve (or apron), he's ready to share his wisdom with fellow grill warriors seeking brisket success!
Prepare for a rollercoaster of emotions as Dad navigates through the highs of tender, juicy slices and the lows of charred disasters. From seasoning secrets to temperature tricks, this video is packed with Dad's signature humor and dadvice for mastering the art of brisket like a pro.
So grab your apron, fire up the grill, and get ready to learn from the master himself in "Dad FINALLY NAILED a Brisket on the Ninja Woodfire Pro XL! Tips for Brisket SUCCESS!" 🎬 Don't forget to like, subscribe, and share with your fellow BBQ enthusiasts!
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00:00 - Intro
00:47 - Brisket Prep
01:28 - Brisket Trim
05:00 - Brisket Seasoning
06:51 - Ninja Woodfire Setup
10:26 - Brisket on the Smoker
11:08 - First Check of the Brisket
12:30 - 6 Hours into the Cook
13:23 - Wrapping the Brisket
14:35 - 2.5 hours after wrapping the Brisket
15:10 - 10 Hours into the Brisket Cook
15:46 - The Next Day
16:39 - Slicing and Eating
18:58 - Final Wrap Up

[@justinejennings1049]

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!

[@DadGotThis]

Keep in touch I would love to know your thoughts on it and if you figure out any great tricks to get authentic BBQ out of it!

[@codeyclay3012]

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

[@ideacrafter]

@@codeyclay3012 I concur. \,,/ Hook'em \,,/

[@df6597]

​@@codeyclay3012 What does Texas do, make it bigger?

[@Hogster202]

How bout those CHIEFS!

[@Rvienneau]

You are the most patient man I ever saw. With shopping, trimming and cooking you must have hit 30 hours. Well done. No pun intended.

[@DadGotThis]

Hahaha! Patient or stubborn, either works.

[@judyfrank2551]

That looks pretty doggone awesome! Thanks for the demo.

[@DadGotThis]

Thanks for watching!

[@tduven]

I just bought the grill for my camper, I have enjoyed your content, now I just have to decide how to break it in this weekend! Thanks

[@DadGotThis]

These are so perfect for a camper or RV. Ribs are always a good first cook!

[@cmax3709]

Dude that was a great video! I am gonna go step by step and have it ready for father's day. Thanks!

[@DadGotThis]

Have fun!

[@Zzues]

Man I want one of these! Also extra kudos for the I Love Lucy references, Ethel sure was cranky :). Thanks for the vid.

[@DadGotThis]

You bet!

[@davem45]

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.

[@DadGotThis]

Awesome! Thanks for the probe tip.

[@tomasso883]

Awesome cook, looks mouthwatering.

[@DadGotThis]

It was awesome!

[@larryvevig6220]

Considering one of these grills and this is very helpful. Pretty entertaining too!

[@DadGotThis]

Glad to hear it!

[@djronell]

Me & my Wife is getting the Pro XL delivered tomorrow I will leave a coment on our first use.

[@DadGotThis]

Awesome!

[@user-ce3pq4bh2d]

Wow, that looks amazing!!!!!!!!!👍😃

[@DadGotThis]

It’s the best I have cooked so far!

[@jeffreywold2329]

Thanks for the tip!

[@DadGotThis]

No problem!

[@marlenepeterson7705]

I enjoy all ur videos I only had my grill for 2 wks but only use ur recipes

[@DadGotThis]

That’s awesome! So happy you like the grill and my recipes!

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!

[@DadGotThis]

Glad it was helpful! Just me wondering, what is "common BBQ" in Sweden?

@@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!

[@GeoffQuiz]

Great Video, I'm going to try it when my grill arrives!!

[@DadGotThis]

Let me know how it comes out. Also you can do the rest right in the Woodfire no need for the oven. I just used it cause I had it lol.

[@cduemig1]

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.

[@DadGotThis]

I will give that a try! Always room for improvement !

[@douglaslemaire6190]

Looks good!!

[@DadGotThis]

It was!

[@paullewis5619]

Really helpful. Solved my buyers remorse (that set in before I even collected it!)

[@DadGotThis]

Hahaha

[@marshallartsstudios]

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!

[@DadGotThis]

Hopefully you get them soon!

[@marshallartsstudios]

@DadGotThis fingers crossed! Aiming for something electric to mitigate the possibility of causing bushfires and alike which are all to frequent here

[@nickradoux8173]

Nice video! I am new to the channel and I see this taking off :)

[@DadGotThis]

Welcome aboard!

[@JennyWall1222]

Looks delicious, makes me want to do this!

[@DadGotThis]

You should! It is so worth the time and effort.

[@user-ie3mo5gy4e]

Just brought our NWF - will defo be doing this!!!

[@DadGotThis]

Let me know how it comes out!

[@BrittCHelmsSr]

I'm considering purchasing this Ninja ProConnect Woodfire Smoker nd appreciate your use of and review of the unit. Great job.

[@DadGotThis]

Thanks!

[@BrittCHelmsSr]

@@DadGotThis - Picked up my ProConnect XL yesterday afternoon. Did my first ever smoke on some pork tenderloin yesterday for supper. Yummy!

[@user-sr4we2vn7q]

Crazy lengthy process but it worked out! Good job!!

[@DadGotThis]

Yes it was! I think I need to try an easiest brisket as possible video to see as it compares.

[@Hogster202]

Got mine a week ago. Have done chicken breasts and thighs . effing Love it!. Have a brisket , Ribs and Salmon in the fridge ready to go next.

[@DadGotThis]

Sounds great! I will say it is the easiest way to. BBQ for sure!

[@Wolfpak765]

I just got a Woodfire Pro XL. I’m still learning it but so far im pretty happy. Need to buy a flat griddle for it

[@DadGotThis]

That is my FAVORITE accessory hands down!

[@robertbass151]

awesomeness

[@DadGotThis]

I am quite proud of it.

[@gooey276]

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 👍

[@DadGotThis]

Lots of great smoker options out there. How much space do you have is probably the first thing to consider.

[@gooey276]

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 👍

[@TommyGunz94]

How you getting on bud?

[@MarkCole-qt1so]

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

[@DadGotThis]

That’s awesome. You can totally use it for the heated rest too. Just did it!

[@quickmike]

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.

[@DadGotThis]

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.

[@Deebo99]

How long does the Woodfire Ninja grill XL dehydrate for?

[@MassaMario]

As a new owner of this unit I appreciate you posted this. Something I may have never figured out on my own. Thanks!

[@quickmike]

@@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.

[@moeethier3576]

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.

[@DadGotThis]

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.

[@LCrossJr]

Enjoyed the cook

[@DadGotThis]

Thanks, we enjoyed the results ALOT!

[@marlonjiles6114]

I need to try this

[@ducko1988]

Trying this today 🤞

[@DadGotThis]

Hope it went well!

[@joewelch2513]

Can you do a video on cold smoke? Cheese, nuts? I live in lake Havasu AZ. It's just a little hot June through September. 😅

[@DadGotThis]

It’s on the list! Just so much content to get through and I am a solo crew lol. It’s coming!

[@Braaiman]

Great video, just wondering if you could use a wire grate to lift the brisket off the grill to allow smoke to flow underneath the brisket. Also wonder if you could use small chunks of wood or chips of wood instead of pellets. Thanks for making the video.

[@DadGotThis]

People keep asking about using chips instead of pellets. I have not tried that but I don't think the hopper is realy big enough for chips. I never really though about the fact that this style doesn't really allow for airflow under the food like in a "real smoker". As long as it fits height wise, its tight, I think it would work.

[@bigislandsurfah]

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.

[@DadGotThis]

It was weird looking huh!

[@RodneyFisk]

Good video. I just got my WFPXLP and can't wait to try it

[@DadGotThis]

Good choice!

[@markcorbett3038]

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 👍🏻

[@DadGotThis]

You can use the ninja itself, it goes to 145 also!

[@markcorbett3038]

@@DadGotThis really! That’s pucker! Nice one mate. Just need to get the ninja now and the sun to come out 👍🏻

[@walterwhite1]

Haha, I love the Waterboy jersey where did you buy it from?

[@DadGotThis]

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

[@walterwhite1]

@@DadGotThis hahah, thanks 🙏🏻 you are a legend!

[@SchoolHardKnocks]

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.

[@DadGotThis]

Thanks for the tips! Always looking to learn and improve!!!

[@MARK08840]

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.

[@DadGotThis]

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.

[@mxnifest2024]

Love the videos! Have you ever tried picanha on the woodfire?

[@DadGotThis]

Not yet!

[@kaBILLion1]

I just received mine today🎉

[@DadGotThis]

Hope you like it!

[@billdodson1968]

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?

[@billdodson1968]

Hey DadGotThis, I don't have a Ninja oven like yours. Can I use a conventional oven at 145 degrees overnight for the resting phase?

[@DadGotThis]

@billdodson1968 Yes you could but you might have to do a calibration to get it to go that low.

[@billdodson1968]

@@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.

[@DadGotThis]

@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!

[@DadGotThis]

You can totally just use the Woodfire. I used the other because I had it lol.

[@needmango]

You gotta try a b testing an airflow rack!!!

[@DadGotThis]

I do!

[@brandonjohnson6503]

I had never even heard of tallow before today... how did you make yours?

[@DadGotThis]

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

[@peersupportcounselor1904]

Love your corny jokes and Im learning from you keep up the good work

[@DadGotThis]

Thanks, will do!

[@AdrianMoreno-sz1kz]

The smoker setting can go down to 140, do you think I can rest the brisket in this? I dont have any other appliance that goes down to 140.

[@DadGotThis]

It totally should be able to.

[@johnstadelman4022]

Keep up the good work!

[@DadGotThis]

Thanks, will do!

[@blancs3030]

Looks like you were getting 2 hours of smoke out of the pecan shell pellets. Did you ever have to reignite them?

[@DadGotThis]

Each time I did a refill I reignited them. They were going 2-3 hours before needing a refill.

[@holgerlinck7079]

Just a minor correction coming from Europe :-D 200F is 93C, not 107C. Thanks for the video. Gonna try this your way. Think I will go with 100C.

[@DadGotThis]

My bad, not sure if it was googles fault or me just getting temps mixed up.

[@sim672]

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

[@DadGotThis]

I need to try a no trim one. Only thing I saw was to trim the fat cap since it can be a bit much when eating.

[@BeamerTime354]

😂

[@MrDLYouTube]

Just how much smoke comes out of this device? I like in an apartment complex, and a small balcony, would love to use this, but worried if it smokes too intently it will cause complaints.

[@DadGotThis]

It put out a lot of smoke when igniting. After that it calms down a lot and it’s not like rolling smoke constant. The food smell though, that’s tough to stop lol!

[@MrDLYouTube]

@@DadGotThis Really? How long does that igniting smoke last would you say? The first 10-15 minutes?

[@tyronejoihnson7046]

That’s no brisket, that’s the cow’s tongue 👅

[@DadGotThis]

😂

[@INSCIFI]

Whoa…that looks amazing. I’m gonna try the ninja oven trick on my. Next one! Btw name is Dana if you want to use that vs my username 🤣

[@DadGotThis]

Sounds good!

[@bentleyfatheree1616]

Well I like the ideal, but there was no smoke ring. Which means no smoke penetration.

[@DadGotThis]

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.

[@andyleo8418]

Should have wrapped it in foil at 180° until it reach 203°

[@DadGotThis]

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.

[@countycitybeach]

Can you cook it in the pizza oven too?

[@DadGotThis]

kzbin.info/www/bejne/qWO5pZafqdaribM

[@fva299]

Are you in Florida?

[@DadGotThis]

I am :)

[@Iamandthatiam]

I hope I never spend two days to make some meat for myself)

[@DadGotThis]

It was TOTALLY worth it.

[@markshepherd9153]

Q why not just use the outdoor oven for the whole cook?

[@DadGotThis]

I don’t think the size brisket I had would fit. Also “I feel” like there is better airflow in the regular one. However if it fit you totally could. You could also do the rest in the Pro XL also. My brain just works weird and I split it up lol.

[@Irvin_alvarado]

Does it tell you when to add more pellets ?

[@DadGotThis]

It does not. You just need to monitor it and manage them yourself. I usually check hourly.

[@Irvin_alvarado]

@@DadGotThis do toss out the burnt up ones and put the new ones ? And do you press a button for it to reignite ?

[@DadGotThis]

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.

[@juangloria488]

Thanks for the video. From my experience with an offset, I will try this, but cook fat side up. What do you think?

[@azn898]

How is the electric bill? Did it spike after cooking a brisket?

[@DadGotThis]

I never noticed any difference.

[@offroadskater]

Hey, dad, why couldn't you leave the brisket in the ninja woodfire grill at 140 to rest? Not a criticism, genuine question. Greetings

[@DadGotThis]

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.

[@offroadskater]

@@DadGotThis Got it. You're probably right about the insulation. It's not the best on the grill.

[@mikerandle6836]

Be cool if u got the ninja multo cooker

[@DadGotThis]

I may have to see about that….

[@glengoesthere]

Right off the bat I'm thinking...cut that janky thin end right off and make burgers with it at some point. And it won't take up any valuable space...nor add unnecessary grease to the cook.

[@DadGotThis]

Great idea!

[@sendoprey]

Isn't there something to raise it off the plate?

[@DadGotThis]

Not that it comes with. The grill grate is ribbed to allow for minimal airflow. I need to try and see if there is a way to rig something.

[@cenkerguc6039]

@meet&cheesy

[@autoleasetoday]

This is awesome! I’m going to try a full packard now. Needed some motivation

[@DadGotThis]

Go for it!