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
4 ай бұрын
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
4 ай бұрын
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
4 ай бұрын
@@codeyclay3012 I concur. \,,/ Hook'em \,,/
@df6597
4 ай бұрын
@@codeyclay3012 What does Texas do, make it bigger?
@Hogster202
3 ай бұрын
How bout those CHIEFS!
@Rvienneau
2 ай бұрын
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
2 ай бұрын
Hahaha! Patient or stubborn, either works.
@quickmike
6 ай бұрын
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
5 ай бұрын
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
5 ай бұрын
How long does the Woodfire Ninja grill XL dehydrate for?
@MassaMario
4 ай бұрын
As a new owner of this unit I appreciate you posted this. Something I may have never figured out on my own. Thanks!
@quickmike
4 ай бұрын
@@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.
@coffeeguy
8 күн бұрын
Nice video! I believe you lost too much juice during: 1- 6 hours open cook 2- probe in wrapping 3- overnight 63 C rest. I recommend trying: 1- set to 125C and never touch it 2- wrap at 65C internal and probe through wrapping 3- stop after 95C internal temp 4- spray every 45-60 mins during open cook Essentially, tenderness is solely due to collagen breakdown which happens around 95-99 C and takes a few hours. Tallow can’t add juicyness as it is just grease. Only adds flavor if it is from another higher quality animal. Maybe use lamb tallow? Best. PS: an airfryer is a very aggressive heat source. So it will always deliver harder and drier brisket than a BBQ, no matter what you do. Additionally, pellet smoke is inferior. So I suggest wrapping up timely, with also foil.
@DOEGrindz
2 ай бұрын
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
2 ай бұрын
Do the Dad Shake!
@kaleldc13
2 ай бұрын
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
2 ай бұрын
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!
@Zzues
3 ай бұрын
Man I want one of these! Also extra kudos for the I Love Lucy references, Ethel sure was cranky :). Thanks for the vid.
@DadGotThis
3 ай бұрын
You bet!
@blancs3030
6 ай бұрын
Looks like you were getting 2 hours of smoke out of the pecan shell pellets. Did you ever have to reignite them?
@DadGotThis
6 ай бұрын
Each time I did a refill I reignited them. They were going 2-3 hours before needing a refill.
@bentleyfatheree1616
6 ай бұрын
Well I like the ideal, but there was no smoke ring. Which means no smoke penetration.
@DadGotThis
6 ай бұрын
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.
@djronell
4 ай бұрын
Me & my Wife is getting the Pro XL delivered tomorrow I will leave a coment on our first use.
@DadGotThis
4 ай бұрын
Awesome!
@karlkrasnowsky3895
2 ай бұрын
Still waiting 😅
@lynnebattaglia-triggs1042
26 күн бұрын
My wife and I. Enjoy, I think you’ll love it.
@katlinar5606
Ай бұрын
Love your videos- thank you so much... Makes me want to make a brisket even though I am a household of one!
@DadGotThis
29 күн бұрын
Do it and freeze the leftovers! Or make Texas Twinkies!!!
@SchoolHardKnocks
3 ай бұрын
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
3 ай бұрын
Thanks for the tips! Always looking to learn and improve!!!
@offroadskater
6 ай бұрын
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
6 ай бұрын
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
6 ай бұрын
@@DadGotThis Got it. You're probably right about the insulation. It's not the best on the grill.
@MarkCole-qt1so
3 ай бұрын
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
3 ай бұрын
That’s awesome. You can totally use it for the heated rest too. Just did it!
@larryvevig6220
4 ай бұрын
Considering one of these grills and this is very helpful. Pretty entertaining too!
@DadGotThis
4 ай бұрын
Glad to hear it!
@sim672
4 ай бұрын
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
4 ай бұрын
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.
@whitemike2890
Ай бұрын
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
Ай бұрын
Glad I could help!
@C.Miller-px2fw
Ай бұрын
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
Ай бұрын
Let me know how it comes out!
@MrDLYouTube
4 ай бұрын
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
4 ай бұрын
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
4 ай бұрын
@@DadGotThis Really? How long does that igniting smoke last would you say? The first 10-15 minutes?
@erickevinz7369
Ай бұрын
@@DadGotThisExcellent video. I’d love to see a video showing the smoke after igniting. Have the same concerns about excessive smoke, thanks
@cduemig1
4 ай бұрын
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
4 ай бұрын
I will give that a try! Always room for improvement !
@outandaboutwithrobnyc
Ай бұрын
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
Ай бұрын
@@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.
@bobbiehoward2890
10 күн бұрын
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
8 күн бұрын
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.
@tduven
5 ай бұрын
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
5 ай бұрын
These are so perfect for a camper or RV. Ribs are always a good first cook!
@bigislandsurfah
5 ай бұрын
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
5 ай бұрын
It was weird looking huh!
@Wolfpak765
3 ай бұрын
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
2 ай бұрын
That is my FAVORITE accessory hands down!
@markcorbett3038
4 ай бұрын
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
4 ай бұрын
You can use the ninja itself, it goes to 145 also!
@markcorbett3038
4 ай бұрын
@@DadGotThis really! That’s pucker! Nice one mate. Just need to get the ninja now and the sun to come out 👍🏻
@nicholasperez02025
Ай бұрын
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
Ай бұрын
How did it go???
@andyleo8418
3 ай бұрын
Should have wrapped it in foil at 180° until it reach 203°
@DadGotThis
3 ай бұрын
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.
@davem45
4 ай бұрын
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
4 ай бұрын
Awesome! Thanks for the probe tip.
@chadolsen3244
11 күн бұрын
I only have the wood fire oven. Will this same process work on the oven without the grill?
@DadGotThis
11 күн бұрын
If you can fit your brisket inside then it should work just the same.
@usmale57
10 күн бұрын
I was just about to buy one of these things. Now I am most certainly ordering one now!
@DadGotThis
10 күн бұрын
You can turn out some really great foods with them for sure!
@LouiseBCohen
3 ай бұрын
Wow, that looks amazing!!!!!!!!!👍😃
@DadGotThis
3 ай бұрын
It’s the best I have cooked so far!
@homd2u
Ай бұрын
How you clean the fan? Are this grills cheaper to get, budget of $200
@DadGotThis
Ай бұрын
I have a whole video on cleaning. I have seen refurbished ones of the smaller size as low as $160. kzitem.info/news/bejne/0Z5suY2knHOkhoo
@adolphmcdonald
2 ай бұрын
Can it rest in a ninja cooker overnight? And what do we set it on? Let me know, thank you.
@DadGotThis
2 ай бұрын
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!
@karlkrasnowsky3895
2 ай бұрын
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
2 ай бұрын
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
2 ай бұрын
@@DadGotThis oh yeah, used that trick on my Kamado too 🤦
@bellasteppars8772
Ай бұрын
Did you do a review of the Taeger electric, which is better the ninja or the targer
@DadGotThis
29 күн бұрын
I have not had a chance to cook on the Trager as of yet. Maybe they will reach out in the future!
@Braaiman
6 ай бұрын
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
6 ай бұрын
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.
@jeskiedoteth
27 күн бұрын
does the regular sized ninja come with probes?
@DadGotThis
23 күн бұрын
Not currently.
@JennyWall1222
2 ай бұрын
Looks delicious, makes me want to do this!
@DadGotThis
2 ай бұрын
You should! It is so worth the time and effort.
@azn898
3 ай бұрын
How is the electric bill? Did it spike after cooking a brisket?
@DadGotThis
3 ай бұрын
I never noticed any difference.
@marlonjiles6114
Ай бұрын
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
Ай бұрын
If my memory is correct I was getting 2-3 hours per hopper. I think I did 3 refills.
@marlonjiles6114
Ай бұрын
@@DadGotThis Okay so 1 bag will be enough to do a 10-15 plus hour brisket correct ?
@mwinchesterjr6862
26 күн бұрын
How often and how many times did you need to refill the pellets?
@DadGotThis
23 күн бұрын
I believe it was 2-3.
@judyfrank2551
6 ай бұрын
That looks pretty doggone awesome! Thanks for the demo.
@DadGotThis
6 ай бұрын
Thanks for watching!
@needmango
5 ай бұрын
You gotta try a b testing an airflow rack!!!
@DadGotThis
5 ай бұрын
I do!
@JohnDoe-xo2yf
2 ай бұрын
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
2 ай бұрын
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. 😂
@crosse82
2 ай бұрын
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
2 ай бұрын
They go on sale all the time. I am sure they will go on discount on Black Friday!
@Jpoletti0521
Ай бұрын
Wrap initially in butcher paper then aluminum foil for 145?
@DadGotThis
Ай бұрын
Yes I did the butcher paper to finish the cook and foil for the rest.
@Jpoletti0521
Ай бұрын
@@DadGotThis ok 👍 Thank you! Just wanted to make sure.
@katiebast1234
2 ай бұрын
Wonderful
@kimedmond5377
16 күн бұрын
Thinking about buying one of these?
@DadGotThis
15 күн бұрын
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.
@stevesanderson8360
2 ай бұрын
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
2 ай бұрын
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/
@walterwhite1
6 ай бұрын
Haha, I love the Waterboy jersey where did you buy it from?
@DadGotThis
6 ай бұрын
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
6 ай бұрын
@@DadGotThis hahah, thanks 🙏🏻 you are a legend!
@lynnebattaglia-triggs1042
26 күн бұрын
I have the Ninja and love it but mine doesn’t have temp probes. Do we know minutes per pound perhaps?
@DadGotThis
25 күн бұрын
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
25 күн бұрын
@@DadGotThis I have an instant read thermometer. I don’t have the one connected to the Ninja.
@DadGotThis
25 күн бұрын
@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.
@holgerlinck7079
4 ай бұрын
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
4 ай бұрын
My bad, not sure if it was googles fault or me just getting temps mixed up.
@mikerandle6836
3 ай бұрын
Be cool if u got the ninja multo cooker
@DadGotThis
3 ай бұрын
I may have to see about that….
@joewelch2513
3 ай бұрын
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
3 ай бұрын
It’s on the list! Just so much content to get through and I am a solo crew lol. It’s coming!
@AdrianMoreno-sz1kz
3 ай бұрын
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
3 ай бұрын
It totally should be able to.
@amandamoore1568
7 күн бұрын
Have you smoked Deer Meat roast?
@DadGotThis
7 күн бұрын
Never cooked one on this unit. I have had a lot of deer in the past but it’s been a while.
@MARK08840
4 ай бұрын
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
4 ай бұрын
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.
@Hogster202
3 ай бұрын
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
3 ай бұрын
Sounds great! I will say it is the easiest way to. BBQ for sure!
@nickscanlon3339
2 ай бұрын
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
2 ай бұрын
Glad I could help!
@Mezee621
2 ай бұрын
Still thinking of buying Ninja XL PRO
@DadGotThis
2 ай бұрын
Do it!!!!!
@Mezee621
2 ай бұрын
@@DadGotThis . Just bought here in Oz … bought whole package as in Apartment !!
@chosenPluto
2 ай бұрын
Do you have to hit the ignite button when you refill the pellets?
@DadGotThis
2 ай бұрын
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
2 ай бұрын
@@DadGotThis thank you! I have no idea what the husband did with the manual. 🤦🏼♀️🤷🏼♀️
@katiebast1234
2 ай бұрын
I threw out my book by accident! Your step by step instructions are wonderful’
@DadGotThis
2 ай бұрын
Glad I could help. You can also download a copy of the book on the ninja website if you need it for reference.
@tonyvazquez5006
2 ай бұрын
Hi where did you get the stand
@DadGotThis
2 ай бұрын
This one? amzn.to/3Wm0fJ7
@ja-son439
26 күн бұрын
Got a new ninja woodfire on clearance at walmart....smoker not working
@DadGotThis
23 күн бұрын
By not working I will need more info. Like it’s dead? This might help: kzitem.info/news/bejne/yGOO3J2dhot1aHYsi=3WS3YcMCuO8OkHSq
@ja-son439
23 күн бұрын
@@DadGotThis I had to hold down the igniter even though it was on smoker
@DadGotThis
22 күн бұрын
When you turned it on and set it to smoker and hit start was the flame lit? Did the grill say IGN?
@moeethier3576
5 ай бұрын
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
5 ай бұрын
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.
@smeg3519
Ай бұрын
Love this video, I’m gonna go for it. I’m ordering a Ninja Pro XL
@DadGotThis
Ай бұрын
Good choice! Check out the rest of the channel for some great recipes and tips.
@darrellkoolwhippparrish6396
Ай бұрын
That Brisket looks fantastic and juicy ..!!
@DadGotThis
Ай бұрын
It really was!!!
@INSCIFI
6 ай бұрын
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
6 ай бұрын
Sounds good!
@brandonjohnson6503
3 ай бұрын
I had never even heard of tallow before today... how did you make yours?
@DadGotThis
3 ай бұрын
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
@sarko1
Ай бұрын
Good job Dad !
@DadGotThis
Ай бұрын
I was quite proud!
@Kilnor
2 ай бұрын
That looked absolutely delicious. I just got an XL pro for my birthday and I'm looking forward to using it.
@DadGotThis
2 ай бұрын
Happy birthday!
@Kilnor
2 ай бұрын
@@DadGotThis thank you!
@jessiewittmayer8768
Ай бұрын
I’m currently at the 6 hour mark on my cook. I’ll let you know how it turns out!
@DadGotThis
29 күн бұрын
Well, how did it come out!??
@jessiewittmayer8768
29 күн бұрын
@@DadGotThis unfortunately this time, being my second ever brisket it was dry. But taste was there The first time I did it and follow your video I nailed it! I’ll try again next week for a family dinner
@DadGotThis
29 күн бұрын
@jessiewittmayer8768 a lot of times when it’s dry it’s due to over cooking. Did it have a pot roast kind of texture?
@jessiewittmayer8768
28 күн бұрын
@@DadGotThis it did!
@Jon-p4g
2 ай бұрын
Crazy lengthy process but it worked out! Good job!!
@DadGotThis
2 ай бұрын
Yes it was! I think I need to try an easiest brisket as possible video to see as it compares.
@marshallartsstudios
3 ай бұрын
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
3 ай бұрын
Hopefully you get them soon!
@marshallartsstudios
3 ай бұрын
@DadGotThis fingers crossed! Aiming for something electric to mitigate the possibility of causing bushfires and alike which are all to frequent here
@estedrawn
28 күн бұрын
Yummy
@DadGotThis
27 күн бұрын
It was!!
@BrittCHelmsSr
3 ай бұрын
I'm considering purchasing this Ninja ProConnect Woodfire Smoker nd appreciate your use of and review of the unit. Great job.
@DadGotThis
3 ай бұрын
Thanks!
@BrittCHelmsSr
3 ай бұрын
@@DadGotThis - Picked up my ProConnect XL yesterday afternoon. Did my first ever smoke on some pork tenderloin yesterday for supper. Yummy!
@autoleasetoday
5 ай бұрын
This is awesome! I’m going to try a full packard now. Needed some motivation
@DadGotThis
5 ай бұрын
Go for it!
@Iamandthatiam
3 ай бұрын
I hope I never spend two days to make some meat for myself)
@DadGotThis
3 ай бұрын
It was TOTALLY worth it.
@_wrks
Ай бұрын
Shoutout to homie's Rays apron. That was hot fire
@DadGotThis
Ай бұрын
I’m an old school import car guy!
@peersupportcounselor1904
4 ай бұрын
Love your corny jokes and Im learning from you keep up the good work
@DadGotThis
4 ай бұрын
Thanks, will do!
@marlenepeterson7705
3 ай бұрын
I enjoy all ur videos I only had my grill for 2 wks but only use ur recipes
@DadGotThis
3 ай бұрын
That’s awesome! So happy you like the grill and my recipes!
@paullewis5619
4 ай бұрын
Really helpful. Solved my buyers remorse (that set in before I even collected it!)
@DadGotThis
4 ай бұрын
Hahaha
@utuberatlanta
9 күн бұрын
Nice cook !
@DadGotThis
8 күн бұрын
Thank you 😋
@markshepherd9153
3 ай бұрын
Q why not just use the outdoor oven for the whole cook?
@DadGotThis
3 ай бұрын
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.
@ducko1988
5 ай бұрын
Trying this today 🤞
@DadGotThis
5 ай бұрын
Hope it went well!
@mxnifest2024
3 ай бұрын
Love the videos! Have you ever tried picanha on the woodfire?
@DadGotThis
3 ай бұрын
Not yet!
4 ай бұрын
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
4 ай бұрын
Glad it was helpful! Just me wondering, what is "common BBQ" in Sweden?
4 ай бұрын
@@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!
@GarethBishop-e3i
3 ай бұрын
Just brought our NWF - will defo be doing this!!!
@DadGotThis
3 ай бұрын
Let me know how it comes out!
@GeoffQuiz
3 ай бұрын
Great Video, I'm going to try it when my grill arrives!!
@DadGotThis
2 ай бұрын
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.
@cmax3709
3 ай бұрын
Dude that was a great video! I am gonna go step by step and have it ready for father's day. Thanks!
@DadGotThis
3 ай бұрын
Have fun!
@tyronejoihnson7046
3 ай бұрын
That’s no brisket, that’s the cow’s tongue 👅
@DadGotThis
3 ай бұрын
😂
@billdodson1968
2 ай бұрын
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
2 ай бұрын
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
2 ай бұрын
@billdodson1968 Yes you could but you might have to do a calibration to get it to go that low.
@billdodson1968
2 ай бұрын
@@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
2 ай бұрын
@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
2 ай бұрын
You can totally just use the Woodfire. I used the other because I had it lol.
@stephenmykoliw2109
2 ай бұрын
Just saw this... Amazing video
@DadGotThis
2 ай бұрын
Thanks for watching hope you subscribe for more fun and delicious videos!
@Hawks2010champs
Ай бұрын
why not smoke in the oven no?
@DadGotThis
Ай бұрын
I prefer the results smoking in the Woodfire XL so far. Plus it is a little bigger to fit the brisket before it shrinks.
@nickradoux8173
4 ай бұрын
Nice video! I am new to the channel and I see this taking off :)
@DadGotThis
4 ай бұрын
Welcome aboard!
@gooey276
4 ай бұрын
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
4 ай бұрын
Lots of great smoker options out there. How much space do you have is probably the first thing to consider.
@gooey276
4 ай бұрын
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 👍
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