Step 1

Trim: Trim the bottom of the brisket so that the fat layer is no more than 1/4-inch thick. View my comprehensive tutorial (link above) for more details.

Step 2

Season: Sprinkle a liberal amount of brisket seasoning all over the top, bottom and sides of the brisket.

Step 3

Grill Setup: Fill the smoke box with a scoop of pellets. Set the Ninja Woodfire Grill to Smoker with a temperature of 225F degrees and a time of 8 hours.

Step 4

Smoke: Smoke the brisket for about 5 1/2 hours, spritzing every 1-2 hours with apple cider vinegar, until it is probe tender and registers at an internal temperature of 200-210F degrees.

Step 5

Rest: Once the brisket has finished cooking, wrap it in plastic wrap or foil and let it rest in a cooler without ice for at least 1 hour.

Step 6

Slice: Remove the brisket from the wrapping and slice it against the grain.