Trim your brisket however you like. The main thing you need to do is remove the fat and silver skin on the meat side and any really hard fat. If you want to know how to trim a brisket watch the video in the recipe.

Season your brisket with whatever seasoning you like. For this cook Dad used Buccee’s Brisket Rub. Once seasoned place your brisket in a refrigerator to stay cold because cold meat absorbs smoke better.

Load your Ninja Woodfire Grill with your preferred pellets. For this cook Dad used Pecan Shell Pellets from Smokinpecan.

Set your ninja woodfire to the smoker setting at 200F or 93C and 12 hours.

Once the Ninja Woodfire is up to temp and says add food place your brisket in the center of the grill. If you are using a pro connect version insert one probe in the flat and one in the point.

Make sure your check your pellet hopper every hour and refill as needed. When you refill the hopper make sure you fill it all the way up as the igniter is at the top of the hopper and if it is not full the pellets might now ignite.

Every 1-2 hours spray the brisket with 50/50 apple cider vinegar and water. Just try to make sure you are keeping the brisket moist and looking for bits that are getting “crispy”.

When the internal temp of the brisket reaches 167F or 75C (on my cook this took a little over 6 hours) in the flat and point go ahead and pull it out of the smoker. Wrap the basket in butcher paper. Add about ½ cup off beef tallow (fat) to the brisket before you wrap it. If you are using probes take the probes out and then reinsert them after you wrap it to make it easier.

Change the temp on the Ninja Woodfire Grill to 250F 121C and continue cooking.

When the temp of the brisket reaches 193F or 89C it is time to start checking it for tenderness. On my cook this took a little over 3 hours. Poke the brisket through the paper with an instant read thermometer. You are looking for it to not have much resistance. It should feel like you are sticking your probe into a jar of creamy peanut butter. If you are new to this it may be helpful to remove the brisket and unwrap it as the paper may trick you into thinking there is more resistance than there actually is. If the brisket feels tender all over it is time to take it off the smoker. If it is not return it and check it every 30 minutes. A brisket can go all the way up over 205F or 96 before it feels tender. This is not about the temp it is about the feel. On my cook the total brisket cook took about 10 hours.

Let your brisket rest out on the counter for 1 hour to stop the cooking process.

Set your ninja woodfire to smoker and 145F or 63C and set it for 12 hours. In my video I used the Ninja Woodfire Oven for this but you can use the Ninja Woodfire also.

After the one hour rest place your brisket inside the woodfire and go to SLEEP!

The next day make sure you get back to your woodfire before the 12 hours is up and the cooker shuts off. If you are not ready to eat the brisket after before the 12 hours is up just add more time. A longer rest will only make your brisket BETTER. When you are ready to eat take the brisket out, and make sure to put any juices from the wrapper over it before you slice & enjoy!