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.

[@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!

[@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!

[@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!

[@judyfrank2551]

That looks pretty doggone awesome! Thanks for the demo.

[@DadGotThis]

Thanks for watching!

[@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!

[@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 !

[@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.

[@larryvevig6220]

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

[@DadGotThis]

Glad to hear it!

[@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!

[@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!

[@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!

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.

[@paullewis5619]

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

[@DadGotThis]

Hahaha

[@tomasso883]

Awesome cook, looks mouthwatering.

[@DadGotThis]

It was awesome!

[@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

[@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!

[@user-ce3pq4bh2d]

Wow, that looks amazing!!!!!!!!!👍😃

[@DadGotThis]

It’s the best I have cooked so far!

[@jeffreywold2329]

Thanks for the tip!

[@DadGotThis]

No problem!

[@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!

[@JennyWall1222]

Looks delicious, makes me want to do this!

[@DadGotThis]

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

[@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!

[@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.

[@nickradoux8173]

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

[@DadGotThis]

Welcome aboard!

[@katiebast1234]

Wonderful

[@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!

[@douglaslemaire6190]

Looks good!!

[@DadGotThis]

It was!

[@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!

[@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?

[@user-ie3mo5gy4e]

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

[@DadGotThis]

Let me know how it comes out!

[@stephenmykoliw2109]

Just saw this... Amazing video

[@DadGotThis]

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

[@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.

[@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.

[@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 😅

[@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!

[@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. 😂

[@LCrossJr]

Enjoyed the cook

[@DadGotThis]

Thanks, we enjoyed the results ALOT!

[@katiebast1234]

I threw out my book by accident! Your step by step instructions are wonderful’

[@DadGotThis]

Glad I could help. You can also download a copy of the book on the ninja website if you need it for reference.

[@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!

[@robertbass151]

awesomeness

[@DadGotThis]

I am quite proud of it.

[@RodneyFisk]

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

[@DadGotThis]

Good choice!

[@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!

[@ducko1988]

Trying this today 🤞

[@DadGotThis]

Hope it went well!

[@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.

[@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!!!

[@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!

[@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 👍🏻

[@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.

[@mxnifest2024]

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

[@DadGotThis]

Not yet!

[@marlonjiles6114]

I need to try this

[@DadGotThis]

Yes, yes you do!

[@marlonjiles6114]

@@DadGotThis Are you a fan of Sumac ? What is the name of the seasoning you used for this brisket ?

[@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!

[@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.

[@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.

[@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!

[@kaBILLion1]

I just received mine today🎉

[@DadGotThis]

Hope you like it!

[@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.

[@johnstadelman4022]

Keep up the good work!

[@DadGotThis]

Thanks, will do!

[@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.

[@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. 🤦🏼‍♀️🤷🏼‍♀️

[@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 🤦

[@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.

[@tonyvazquez5006]

Hi where did you get the stand

[@DadGotThis]

This one? amzn.to/3Wm0fJ7

[@stevesanderson8360]

I've watched many brisket cooks on this ninja. None of them have a smoke ring, which begs the question... if the smoke doesn't penetrate the meat, what is the point?

[@DadGotThis]

A quick google will show that a smoke ring is purely cosmetic. It does not mean the smoke did not penetrate. It is a chemical reaction and I believe it comes down to the pellets smoldering not fully flaming which produces the NO needed for the ring. This article explains it very well. amazingribs.com/more-technique-and-science/more-cooking-science/smoke-ring-mythbusting/

[@Mezee621]

Still thinking of buying Ninja XL PRO

[@DadGotThis]

Do it!!!!!

[@Mezee621]

@@DadGotThis . Just bought here in Oz … bought whole package as in Apartment !!

[@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.

[@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

[@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!

[@tyronejoihnson7046]

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

[@DadGotThis]

😂

[@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.

[@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!

[@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.

[@countycitybeach]

Can you cook it in the pizza oven too?

[@DadGotThis]

kzbin.info/www/bejne/qWO5pZafqdaribM

[@Iamandthatiam]

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

[@DadGotThis]

It was TOTALLY worth it.

[@BeamerTime354]

😂

[@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.

[@fva299]

Are you in Florida?

[@DadGotThis]

I am :)

[@mikerandle6836]

Be cool if u got the ninja multo cooker

[@DadGotThis]

I may have to see about that….

[@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.

[@Hawks2010champs]

why not smoke in the oven no?

[@DadGotThis]

I prefer the results smoking in the Woodfire XL so far. Plus it is a little bigger to fit the brisket before it shrinks.

[@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.

[@MrMulefan]

fat cap down??

[@DadGotThis]

Yup. In previous briskets that I did fat side up in the cooker the bottom got crunchy and the bark was not the best. I think by the results you can’t deny that this was still VERY juicy. The fat basting the meat when cooked fat side up is not true. So yes, I did this fat side down for this style cooker.

[@cenkerguc6039]

@meet&cheesy

[@autoleasetoday]

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

[@DadGotThis]

Go for it!