Ninja Woodfire Brisket Easy Method

Choose a smaller prime brisket with an even thickness and a flat that is not too thin. Remove it from the vacuum package and remove the surface moisture.
13.13 LB Prime beef brisket
Give the brisket a backyard trim. Remove the mohawk and any thin, loose, or hanging pieces. Shorten the brisket slightly and round the edges so it fits the Ninja Woodfire and cooks more evenly. The brisket in the video weighed 9.7 pounds after trimming. Save the meat scraps for burgers and the fat for tallow.
13.13 LB Prime beef brisket
Plan to cook the brisket fat side down. Season the fat side first. Apply 4.5 grams of Diamond Crystal kosher salt per pound of trimmed brisket, aiming for an even coating over every side. Apply a generous coating of 16 mesh black pepper, then Dad Dust. Gently press the seasoning into the meat. Do not use a binder.
13.13 LB Prime beef brisket, 44 G Diamond Crystal kosher salt, 80 G Black pepper, 16 mesh, 40 G Dad Dust

Fill the pellet hopper completely with Smokin' Pecan pellets and give it the dad shake. Set the Ninja Woodfire to 250°F (121°C).
1 Cup Smokin' Pecan pellets
Add hot water to the ¼ sheet pan. Position the pan beneath the brisket. Place the elevated rack over the pan. Place the brisket fat side down. With the pellets used in the video, Dad puts the meat in during ignition. If using another pellet, he suggests waiting until the grill says to add food.
13.13 LB Prime beef brisket, 1 Cup Smokin' Pecan pellets, 2 Cups Hot water
Insert one probe into the flat and one into the point. Use the Ninja app to monitor them without setting a thermometer cook. Watch the pellet hopper and refill it when it is around halfway empty. Dad did about 3 refills.
1 Cup Smokin' Pecan pellets
After three hours, check the bark instead of wrapping automatically at the stall. The bark should not flake off when lightly touched. Remove the water pan, then rotate the brisket. Continue cooking at 250°F (121°C).
13.13 LB Prime beef brisket
Check about every hour for bark and tenderness. Continue until the bark is fully set and the brisket probes tender. Dad's brisket cooked for six hours and reached about 204°F (96°C).
13.13 LB Prime beef brisket

Set the Woodfire to Smoker at 150°F (66°C). Let the brisket cool uncovered for about 45 minutes. In the video, its temperature dropped from 204°F (96°C) to about 173°F (78°C).
13.13 LB Prime beef brisket
Pour a little beef tallow in the center of a sheet of butcher paper. Set the brisket on the paper and add a little more tallow to any crispy edges. Do not drown the brisket. Wrap it tightly.
13.13 LB Prime beef brisket, 1 Cup Melted smoked beef tallow
Return the wrapped brisket to the Woodfire at 150°F (66°C) and hold it until dinner. Slice the flat about pencil width. Rotate the point about 90 degrees before slicing because its grain runs in another direction.
13.13 LB Prime beef brisket

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