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

[@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!

[@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.

[@jeffreygale7297]

When you added pellets, did you have to hit the ignitor button. How did you get the pellets to start to smoke again? Thanks

[@judyfrank2551]

That looks pretty doggone awesome! Thanks for the demo.

[@DadGotThis]

Thanks for watching!

[@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.

[@kaleldc13]

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

[@DadGotThis]

Sounds GREAT. I wish my other family members could take a little heat but it’s just me on that front. So glad your brisket came out awesome!

[@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.

[@whitemike2890]

I've been looking into purchasing this item for a couple years, and after watching 2 videos of Dad Got This, I have pulled the trigger!! Thanks for the great vids!!!

[@DadGotThis]

Glad I could help!

[@Auntie52]

Thank you. I just started watching. Should I look for baked potatoes and veggies on another video?

[@DadGotThis]

I’ve never done baked potatoes in it. Done veggies a few times.

[@DadGotThis]

Giant Air-fried Buffalo Wings on the Ninja Woodfire Grill! kzbin.info/www/bejne/aJuZm3lsn5hsrqM

[@DadGotThis]

Smoked Prime Rib Perfection on the Ninja Woodfire Grill with Pecan Shell Pellets from Smokin Pecan! kzbin.info/www/bejne/hKqupJyApMh3hdk

[@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!

[@kyleperry1701]

Do you like it ? Mines in its way

[@ehudamber8507]

You are awesome, i just got the all in one, ninja (same as you have there for the overnight rest) can I do the same process, using it on smoker settings? Also, while "babysitting " did you do anything else to it? any spritzing?

[@DadGotThis]

Yes you can use the pro XL itself for the rest. As far as spritzing I did not need to do any.

[@ehudamber8507]

@@DadGotThis Thanks for the reply, can i use it for the cooking as well?

[@DOEGrindz]

Tht reignite tip u gave on the smoked salmon video just changed the game bro.... o yea and the dad shake is a str8 up game changer.

[@DadGotThis]

Do the Dad Shake!

[@C.Miller-px2fw]

I have watched so many if Dad got this videos & they are spot on. I’m really looking forward to making this brisket as well. Thx!

[@DadGotThis]

Let me know how it comes out!

[@xXCastielXLx]

I just got one of these for my anniversary. Great tutorial video!

[@DadGotThis]

Thanks! Glad you liked it. Any other items you would like to see?

[@jamesjones9549]

Thanks for the video. Was there anything you can say was a negative about the grill? I heard of issues with pellet changes and the smoker having to get back up to temperature.

[@DadGotThis]

Dad's Top 5 Gripes about the Ninja Wooodfire Grill... kzbin.info/www/bejne/eXrSY4qZgdp_kJo

[@katlinar5606]

Love your videos- thank you so much... Makes me want to make a brisket even though I am a household of one!

[@DadGotThis]

Do it and freeze the leftovers! Or make Texas Twinkies!!!

[@kyleperry1701]

So do you guys like your wood fire ? I have a pit , electric smoker and a smoke house lol but I’m getting this for convenience? Mines in its way I hope it’s worth it pro xl connect

[@DadGotThis]

It is not as good as the bigger ones, especially an offset. However it is the unit I still go to the most because of the connivence factor. The quick time that you go from setup to cook and the easy of cleanup and breakdown just makes it my go to unit most of the time. It gives me enough smoke, especially since my wife doesn't like TOO MUCH smoke. At times she will even say that the food I cooked in it is "too smoky".

[@stevenbeaumont558]

I am planning to try this method soon! Great job.

[@DadGotThis]

You can do it!

[@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!

[@supersonicslicer]

Awesome video Dad! Quick question…the ninja has a rest timer (to rest the meat) at the end. Do you know if we just let the meat rest in the wood fire or do we have to take it out and rest it somewhere else?

[@DadGotThis]

The unit shuts off when resting. If you want to rest in the Woodfire just turn it to smoker and set it to 150F and don’t put in any pellets.

[@JohnDoe-xo2yf]

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)

[@DadGotThis]

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. 😂

[@williamhoover984]

Just bought a Ninja Woodfire pro XL. Gonna give this a try!

[@DadGotThis]

Let me know how it comes out!

[@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 👍🏻

[@Tyce24]

I tried to do a brisket in mine and it reached temp before it’s time… like 2 hours afterwards and it was too tough…. Watching this seemed to help I think.. I’m going to try this way. Thanks sir!!

[@DadGotThis]

@@Tyce24 that happened to me the first try too.

[@TroyRamirez-g4c]

So good! 🤤 Used your video as a guide more or less and my first attempt was fantastic. My son’s 19th birthday was a hit. About 1/3 of the way into my second attempt and of course reviewing your post. Thank you you videos are great 😊

[@TroyRamirez-g4c]

Why did you move to the oven for the resting period when the NWG can be set to 145 also?

[@DadGotThis]

That is awesome! Love it when I actually help someone! Any requests for other items to tackle?

[@soundoffaithministries]

Nice video I just bought one of these, how do you make the beef Tallow .?

[@DadGotThis]

I trim the fat, chop it up and throw it in a sheet pan and throw it in an oven at 250 for 3-4 hours. Then strain it and let it cool. You can also do it in a large pot on the stovetop on low for the same time frame.

[@usmale57]

I was just about to buy one of these things. Now I am most certainly ordering one now!

[@DadGotThis]

You can turn out some really great foods with them for sure!

[@marlonjiles6114]

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 ?

[@DadGotThis]

If my memory is correct I was getting 2-3 hours per hopper. I think I did 3 refills.

[@marlonjiles6114]

@@DadGotThis Okay so 1 bag will be enough to do a 10-15 plus hour brisket correct ?

[@chadolsen3244]

I only have the wood fire oven. Will this same process work on the oven without the grill?

[@DadGotThis]

If you can fit your brisket inside then it should work just the same.

[@LouiseBCohen]

Wow, that looks amazing!!!!!!!!!👍😃

[@DadGotThis]

It’s the best I have cooked so far!

[@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 !

[@bellasteppars8772]

Did you do a review of the Taeger electric, which is better the ninja or the targer

[@DadGotThis]

I have not had a chance to cook on the Trager as of yet. Maybe they will reach out in the future!

[@larryvevig6220]

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

[@DadGotThis]

Glad to hear it!

[@dominettecelli3786]

Just got mine today can’t wait to try it out

[@DadGotThis]

What’s your first cook going to be?

[@DadGotThis]

What’s your first cook going to be?

[@lynnebattaglia-triggs1042]

I have the Ninja and love it but mine doesn’t have temp probes. Do we know minutes per pound perhaps?

[@DadGotThis]

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]

@@DadGotThis I have an instant read thermometer. I don’t have the one connected to the Ninja.

[@DadGotThis]

@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.

[@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!

[@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.

[@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.

[@smeg3519]

Love this video, I’m gonna go for it. I’m ordering a Ninja Pro XL

[@DadGotThis]

Good choice! Check out the rest of the channel for some great recipes and tips.

[@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!

[@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.

[@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

[@chosenPluto]

Do you have to hit the ignite button when you refill the pellets?

[@DadGotThis]

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.

[@chosenPluto]

@@DadGotThis thank you! I have no idea what the husband did with the manual. 🤦🏼‍♀️🤷🏼‍♀️

[@bobbiehoward2890]

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?

[@DadGotThis]

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.

[@JennyWall1222]

Looks delicious, makes me want to do this!

[@DadGotThis]

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

[@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?

[@erickevinz7369]

@@DadGotThisExcellent video. I’d love to see a video showing the smoke after igniting. Have the same concerns about excessive smoke, thanks

[@nickscanlon3339]

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

[@DadGotThis]

Glad I could help!

[@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!

[@mwinchesterjr6862]

How often and how many times did you need to refill the pellets?

[@DadGotThis]

I believe it was 2-3.

[@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!

[@utuberatlanta]

Great video !

[@DadGotThis]

Thanks for watching!

[@Kilnor]

That looked absolutely delicious. I just got an XL pro for my birthday and I'm looking forward to using it.

[@DadGotThis]

Happy birthday!

[@Kilnor]

@@DadGotThis thank you!

[@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.

[@douglaslemaire6190]

Looks good!!

[@DadGotThis]

It was!

[@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.

[@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!

[@jeffreywold2329]

Thanks for the tip!

[@DadGotThis]

No problem!

[@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

[@PGa-lb8wh]

How do u power it outside do you youse a power bank if yes wat 1

[@DadGotThis]

I use an extension cord to an outdoor outlet on my patio. I do have a solar generator that can run it if I had to. kzbin.info/www/bejne/homykpZoqpmci8ksi=HhpczLZiW5m_4joW

[@homd2u]

How you clean the fan? Are this grills cheaper to get, budget of $200

[@DadGotThis]

I have a whole video on cleaning. I have seen refurbished ones of the smaller size as low as $160. kzbin.info/www/bejne/ppmZhIykmKamibc

[@tonyvazquez5006]

Hi where did you get the stand

[@DadGotThis]

This one? amzn.to/3Wm0fJ7

[@outandaboutwithrobnyc]

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.

[@DadGotThis]

@@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.

[@jengle1970]

If you have a countertop oven that has a dehydrate feature you can set it at 145° for 12 hours and use that for the hold period, if the oven won't do 12 hours at bake or roast.

[@DadGotThis]

I need to check how long mine will go for. The warm feature was only 4 hours. You can totally use the Woodfire XL too.

[@jengle1970]

I made a brisket yesterday. Wrapped it in paper and foil, put in my countertop air-fryer oven. Set the temp at 142° on dehydrate and checked, mine went up to 18 hours as an option. Worked perfect.

[@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!!!

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!

[@kevinwalker7102]

Did my 1st brisket on a green egg & woodfire. Did the point on the green egg & flat on the woodfire. Man i don't know what i did wrong but the woodfire brisket was like eating a burnt extension cord. Lol! The point (from the green egg) was freaking bomb bomb bomb. Cooked for 12 hrs & rested for 5. I just coated it with sea salt,cracked pepper & garlic mix. On the flat (woodfire) i used a mixture of prime rib rub (not sure the name). But omg it was freaking awful. It had to be that seasoning cause that's the only difference. Either that or I just applied too much smoke from the woodfire cause I kept it full for 5-6hrs, wrapped & cooked another 3hrs. Again not sure what happened? So that what led me here trying to find what others have done with briskets using woodfire grill? Again the brisket I did on the green egg was freaking awesome. Now everyone in my family wants me to do a brisket for each of the upcoming holidays. Lol! Still can't believe salt, pepper, & garlic shaker mix made that much freaking flavor!

[@DadGotThis]

Well the point will always be better than the flat. Cooking them separate causes some issues too. There just isn't that much intramuscular fat in the point. Seasoning aside the woodfire is a different animal from other cookers. I believe it is due to the smaller cook chamber. It cooks MUCH FASTER than other cookers. You can't use the same setting from an EGG or even a regular pellet grill with it. You need to cook at lower temps and it will cook much faster.

[@kevinwalker7102]

@DadGotThis Yea man, you dead on! Lol! So yeah I've been separating the point from the flat, should I not do that??? Also I'm really thinking about getting a pellet smoker, any recommendations? Ofcourse on KZbin alot of guys use Traeger & that's fine. Just thought I'd ask? Man the green egg has been a beast for me. The green egg with the green egg genius blower & app is pretty badass imo. Learned real quick using green egg charcoal in a green egg makes the cook so much easier too. Not sure why, but I feel I can control temp alot easier. Anyways, appreciate your feedback!

[@RodneyFisk]

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

[@DadGotThis]

Good choice!

[@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.

[@Jon-p4g]

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.

[@FishHeadsIV]

What is the power consumption of that long of a cook

[@DadGotThis]

I don’t have a tester for it but I use it quite often and can say I have never noticed an increase in my bill.

[@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.

[@nicholasperez02025]

Trying this today, wish me luck. My brisket is from Walmart lol. Nearly 20 pounds before trimming/cutting. I’m scared of how long this might take lol

[@DadGotThis]

How did it go???

[@utuberatlanta]

Nice cook !

[@DadGotThis]

Thank you 😋

[@autoleasetoday]

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

[@DadGotThis]

Go for 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?

[@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!

[@GarethBishop-e3i]

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

[@DadGotThis]

Let me know how it comes out!

[@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?

[@sarko1]

Good job Dad !

[@DadGotThis]

I was quite proud!

[@tomasso883]

Awesome cook, looks mouthwatering.

[@DadGotThis]

It was awesome!

[@crosse82]

Contemplating the XL ninja. Enjoying your videos and I’m def leaning toward it. But that $500 price tag isn’t cheap. Keep up the good work

[@DadGotThis]

They go on sale all the time. I am sure they will go on discount on Black Friday!

[@jeskiedoteth]

does the regular sized ninja come with probes?

[@DadGotThis]

Not currently.

[@kimedmond5377]

Thinking about buying one of these?

[@DadGotThis]

I feel like it’s a great little cooker for those who want the easiest way to get some smoked foods. Plus it does a lot more than smoke.

[@stephenmykoliw2109]

Just saw this... Amazing video

[@DadGotThis]

Thanks for watching hope you subscribe for more fun and delicious videos!

[@mxnifest2024]

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

[@DadGotThis]

Not yet!

[@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!

[@nickradoux8173]

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

[@DadGotThis]

Welcome aboard!

[@EricSender]

For the final step “overnight rest” of wrapping the meat at a low temperature for 10 hours, why not keep it in in the OG900, wrapped, but use the dehydrate mode which goes down to 140. I know we don’t want to actually “dehydrate” it, but as long as it is wrapped and set to a very low temperature like 140, couldn’t that work? Unfortunately, I do not have an oven at home that will go down to 140 and fit a brisket… Hoping I can do all steps with the grill alone.

[@DadGotThis]

You totally can you can even just use the smoker function without pellets. It should go down to 145f.

[@djronell]

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

[@DadGotThis]

Awesome!

[@karlkrasnowsky3895]

Still waiting 😅

[@lynnebattaglia-triggs1042]

My wife and I. Enjoy, I think you’ll love it.

[@duranbodasing]

Well done Mate 🖤👌🏾

[@DadGotThis]

Thank you 🙌

[@OptimusPrime-x9x]

I caught a Ninja on sale for $200 at Best Buy. Best investment in 2024. Better than my air fryers because the Ninja have top and bottom heating coils. Love it.

[@DadGotThis]

It is a fun and powerful little cooker.

[@katiebast1234]

Wonderful

[@adolphmcdonald]

Can it rest in a ninja cooker overnight? And what do we set it on? Let me know, thank you.

[@DadGotThis]

Yes you can use the Woodfire You cooked it in set at 145F. It will go for 12 hours so be sure to get to it before then to either add time or eat!

[@paullewis5619]

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

[@DadGotThis]

Hahaha

[@Damoniquehall]

Im definitely buying this

[@DadGotThis]

Let me know how you like it when you get it!

[@darrellkoolwhippparrish6396]

That Brisket looks fantastic and juicy ..!!

[@DadGotThis]

It really was!!!

[@LCrossJr]

Enjoyed the cook

[@DadGotThis]

Thanks, we enjoyed the results ALOT!

[@karlkrasnowsky3895]

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.

[@DadGotThis]

I think you could fit it, just. Another trick would be to put a little chunk of wood under the middle to raise it there shortening the overall width.

[@karlkrasnowsky3895]

@@DadGotThis oh yeah, used that trick on my Kamado too 🤦

[@zivnoam]

Great Video - small commnet 200F is 93C (not 107C)

[@DadGotThis]

You are correct, good catch!

[@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.

[@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.