The BEST Ninja Woodfire Grill Brisket!

Summary

In this video, CJ shares a unique method for cooking brisket on a wood fire grill. He emphasizes the importance of maximizing flavor and tenderness, using a 4lb brisket flat with minimal trimming. The brisket is seasoned with a special rub and smoked with smoky pecan pellets for enhanced flavor. CJ also discusses the use of a wireless thermometer and the strategic spritzing of a sauce mixture. The cooking process involves wrapping the brisket in foil with French onion soup for added depth, aiming for an internal temperature of 205-210 degrees. The final product is a tender, flavorful brisket that CJ claims is the best he's ever made on a wood fire grill.

Takeaways

• 🔥 The video is about cooking a brisket flat on a wood fire grill using a different method than previously shown in videos or cookbooks.
• 📚 CJ mentions having four e-cookbooks available for grilling, which can be purchased individually or as a bundle for a discount.
• 🍴 The brisket preparation involves minimal trimming, focusing on reducing the fat cap and removing silver skin, but not necessarily achieving a perfect trim.
• 🧂 A specific brisket rub from Circle Star is used for seasoning, which was given to CJ during a visit to Texas, and a link to the product is provided.
• 🌡 A Temp Spike Plus Bluetooth wireless thermometer is utilized to monitor the cooking process, which is a recommended tool for maintaining accurate temperatures.
• 🌲 The cooking process uses Smoky Pecan pellets made from pecan shells for a natural and long-lasting smoke, different from traditional wood pellets.
• 💧 A spritz of a mixture of Wishes sauce and water is used to keep the brisket moist and help the smoke absorption without drying out the meat.
• 🥣 French onion soup is used as a wrapping liquid to add flavor and help with the braising process towards the end of the cook.
• 🔑 The brisket is cooked at 275 degrees Fahrenheit, with a focus on achieving a tender texture that allows a probe to move through easily, like 'hot butter'.
• ⏱ The cooking process is lengthy, with the brisket being left on the smoker setting for several hours, even after the pellets have burned out.
• 🍽 After reaching the desired internal temperature and tenderness, the brisket is allowed to rest, wrapped in a towel, to absorb juices and ensure a moist result.

Q & A

What type of brisket is being prepared in the script?

A 4lb brisket flat is being prepared, which includes a bit of the point muscle due to the butcher's cut.

What is the purpose of the minimal trimming done on the brisket?

The minimal trimming is done to reduce the hard fat, remove some silver skin, and trim off any edges that might burn, aiming to keep the fat cap for flavor and protection during cooking.

How does the cook intend to maximize flavor and tenderness in the brisket?

The cook plans to maximize flavor and tenderness by using a specific rub, smoking with pecan pellets, spritzing with a sauce mixture, and wrapping the brisket with French onion soup for added moisture and flavor.

What is the significance of the 'temp spike' mentioned in the script?

The 'temp spike' refers to a Bluetooth wireless thermometer used to monitor the internal temperature of the brisket during the cooking process.

Why does the cook choose to use smoking pecan pellets for the brisket?

Smoking pecan pellets are chosen for their ability to produce a lot of smoke and last longer compared to wooden pellets, providing a clean and flavorful smoke for the brisket.

What is the role of the Wishbone sauce mixture in the cooking process?

The Wishbone sauce mixture, diluted with water, is used as a spritz during cooking to keep the brisket moist and help the bark set without drying out.

Why does the cook choose to wrap the brisket with French onion soup?

The French onion soup is used to add an oniony flavor to the brisket and to braise it, enhancing the overall taste and tenderness.

What is the target internal temperature for the brisket before wrapping?

The target internal temperature for the brisket before wrapping is around 165-170 degrees Fahrenheit.

How does the cook determine when the brisket is ready to be taken off the grill?

The cook uses both the internal temperature and the probe tenderness test to determine if the brisket is ready. The brisket is taken off when it reaches around 205-210 degrees Fahrenheit and passes the probe tenderness test.

What is the final step before serving the brisket?

The final step before serving is to let the brisket rest, wrapped in a towel, for at least an hour to allow the juices to reabsorb and the meat to relax.