Perfect Smoked Brisket | Low & Slow on the Ninja Woodfire Grill

In this video, I’m showing you how to make a real smoked brisket using the Low & Slow method, focusing on internal temperature instead of time – just like professional pitmasters do. 🥩 Step-by-step process: • 2.5 kg brisket – brushed with mustard and covered in a homemade dry rub. • Smoked at 110°C (230°F) with a handful of wood pellets added every 30 minutes. • Sprayed regularly with a mix of BBQ sauce and water to keep it juicy. • Once internal temp reached 75°C (167°F) – wrapped in foil and switched to Roast mode at 130°C (266°F) until 95°C (203°F) internal. • Rested for at least 2 hours, still wrapped, to let the juices redistribute. The result? 🔥 Ultra-tender, smoky, and juicy brisket that melts in your mouth. 👉 This method works for any size brisket — you cook by temperature, not by time. Don’t forget to like 👍, subscribe, and follow the channel for more smoked meats, BBQ recipes, and Ninja Woodfire experiments! #SmokeModeOnly #NinjaWoodfire #SmokedBrisket #LowAndSlow #BBQ #BrisketRecipe #SmokedMeat #NinjaFoodi #Brisket #BBQCommunity #Pitmaster #NinjaGrill #bbqlovers