Ninja Foodi vs. Weber Kettle | Battle Brisket | Slow 'N Sear 2.0

brisket

🥗Healthier: flank steak

💰Cheaper: chuck roast

Flank steak is leaner, while chuck roast is more affordable but less tender.

BBQ rub

🥗Healthier: homemade spice mix

💰Cheaper: salt and pepper

Homemade mixes can control sodium and flavor.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth reduces fat and calories.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

Prepare the brisket by trimming excess fat from the surface.

Rub mustard evenly over the brisket to help the rub adhere.

Mix the BBQ rub ingredients together in a bowl.

Generously coat the brisket with the BBQ rub, ensuring all sides are covered.

Wrap the brisket in plastic wrap and refrigerate for at least 12 hours, preferably overnight.

Preheat the smoker to 225°F (107°C).

Soak the smoke wood in water for at least 30 minutes before using.

Place the brisket in the smoker, fat side up, and add the soaked wood.

Smoke the brisket for about 1.5 hours per pound, maintaining a consistent temperature.

Spritz the brisket with apple cider vinegar every hour to keep it moist.

After several hours, wrap the brisket tightly in butcher paper or foil when it reaches an internal temperature of 165°F (74°C).

Continue smoking until the internal temperature reaches 203°F (95°C).

Remove the brisket from the smoker and let it rest for at least 30 minutes before slicing.

Slice the brisket against the grain and serve with your favorite BBQ sauce.

Cooking Techniques

Spice Level: