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Smoked Brisket Point

I recently bought a Ninja Woodfire Grill & Smoker to take my apartment barbecuing to the next level and smoked a 3lb brisket point as my first experiment.

Gather the ingredients.

Let’s go to work.

  1. Trim the brisket point as necessary.
  2. Rub a thin layer of Better Than Bouillion on the brisket to act as a binder.
  3. Apply a liberal coating of the rub of your choice, I used Cattleman’s Grill Lone Star Brisket Rub.
  4. Rather than putting the brisket directly on the grill, I used the trivet from my Ninja Instant Cooker to keep the bottom of the brisket from burning.
  5. I used the Robust blend of pellets that came with the smoker and set the temperature to 225 °F.
  6. I used the thermometer and MANUAL mode to cook until the brisket reached an internal temperature of 205 °F.
  7. When the cooking was complete, I removed the brisket, put it in a freezer bag and used my Joule to let it rest in a water bath set to 145 °F. for a few hours.
  8. ‘Nuff said! I pulled the brisket point of water bath, then sliced it up to enjoy!
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