Smoked Brisket on the Ninja FlexFlame

All the steps you need to smoke brisket on the Ninja FlexFlame. Unlock Woodfire technology for unbeatable flavor and tenderness.

How can you smoke brisket on a gas grill?

The Ninja FlexFlame is more than just a gas grill. Although it’s powered by propane, it also has Woodfire technology, which means you can get great smoke flavored brisket from a gas grill.

To activate the smoke, you’ll add wood pellets in the side of the grill and press the Woodfire Flavor button.

Get Recipe Ingredients

• Trim: Use a sharp knife to remove excess hard fat. Trim the bottom layer of fat so that it’s around 1/4 inch thick.

• Season: Place the brisket on a pan. Sprinkle Brisket Rub all over the brisket so you can barely see the meat. Place the pan in the fridge overnight.

• Setup Grill: Place the brisket on the Ninja FlexFlame in the center. Turn on the propane. Ignite the burner and turn the dial to low and slow. Set the temperature to 250F. Add pellets to the hopper and press the Woodfire Flavor button.

• Smoke: Cook the brisket to an internal temperature of around 160F degrees. This will take about 20 minutes per pound. Spritz it every hour or so with apple cider vinegar.

• Wrap: Once the brisket reaches 160F degrees, Place it on two sheets of butcher paper or foil. Drizzle beef tallow on the top and sprinkle with more rub. Wrap tightly and return to the grill.

• Cook: Continue cooking the brisket until it reaches an internal temperature of around 205-210F degrees. This will take around 30 minutes per pound.

• Rest: Once it reaches temperature, remove it from the grill. Wrap it in a towel and place it in a cooler without ice for about two hours to rest.

• Slice: Remove the brisket from the towel and wrap. Place it on a cutting board and slice against the grain.

The Ninja manual recommends placing the brisket on a cold grill. If you prefer to let the pellets burn before adding the brisket, wait 15 minutes or so and then add it to the grill. 

Calories: 605kcalCarbohydrates: 2gProtein: 77gFat: 30gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 236mgSodium: 315mgPotassium: 1237mgFiber: 0.2gSugar: 0.1gVitamin A: 146IUVitamin C: 0.3mgCalcium: 42mgIron: 8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Ingredients

• Brisket: You can cook any size brisket with this recipe. Just adjust follow the cooking temperatures more than cooking time.
• Girls Can Grill Brisket Rub
• Apple Cider Vinegar: I use this to spritz the brisket throughout the cook.
• Beef Tallow: This is added during the wrap to add moisture and flavor.

Substitutions: Instead of apple cider vinegar, you can spritz the brisket with water, beer, soda or juice. 

See the full recipe card above for servings and a full list of ingredients.

How to smoke brisket on a FlexFlame

This is a longer cook. Make sure you have a full propane tank before starting.

1. STEP ONE: Trim your brisket to remove the excess hard fat and to reduce the layer of fat on the bottom to 1/4 inch.

2. STEP TWO: Place your brisket on a pan and season liberally with Brisket Rub. Place the pan in the refrigerator overnight to dry brine.

3. STEP THREE: Place your brisket on the Ninja FlexFlame with the fat cap down and the point toward the fan. Plug the grill in and turn the propane tank on. Turn the dial to ignite the burner, then set the function to low & slow and the temperature to 250F degrees. Add wood pellets to the pellet box. Push the Woodfire Flavor button.

PRO TIP: The Ninja manual recommends adding your brisket to a cold grill before lighting it. If you prefer to let the pellets burn off for a bit, wait to add your brisket. 

4. STEP FOUR: Smoke the brisket until it forms a nice bark and reaches an internal temperature of around 160F degrees. This will take about 20 minutes per pound. Spritz with apple cider vinegar every hour or so.

PRO TIP: The wood pellets on the Ninja FlexFlame will burn for about 45 minutes. I recommend adding more 2-3 times throughout the cook. If you add more pellets before they are fully extinguished, the new ones should burn fine. If the pellets burn out before you add more, press the Woodfire Flavor button to re-ignite the burner. 

5. STEP FIVE: Once the brisket reaches 160F, place it on two sheets of butcher paper or foil. Drizzle with some tallow and sprinkle with more brisket rub. Return to the smoker and continue cooking until it reaches over 205F degrees. This will take about 30 minutes per pound.

6. STEP SIX: Once it reaches temp, it’s very important to rest it. Remove it from the grill, wrap it in a towel and place it in a cooler without ice for about 2 hours.

How to serve smoked brisket

Once the brisket has rested, unwrap it from the paper or aluminum foil and transfer it to a cutting board.

Use a serrated knife to slice the smoked brisket against the grain in 1/4-inch thick slices. Serve with white bread, pickles and sliced white onions. You can serve barbecue sauce on the side, if you like.

Storage

To keep brisket as juicy as possible, slice it to order and save leftovers unsliced in an airtight container in the refrigerator for 5-7 days.

You can freeze smoked brisket for several months.