Smoked Corned Beef in the Ninja Woodfire
Equipment
- Ninja Woodfire Outdoor Grill and Smoker
Ingredients
- 5 pounds corned beef
- ½-¾ cups Applewood Pellets or your pellets of choice
Glaze
- ¼ cup brown sugar
- ¼ cup balsamic vinegar
- 1 Tablespoon dijon mustard
Instructions
Prepare the Corned Beef
- Rinse the corned beef under cold water or soak for at least 4 hours if you want to remove some of the saltiness. Pat dry if you aren't going to refrigerate overnight (see below)Trim the fat cap down to about ½" if needed. Optional: Place the corned beef on a rack over a tray and let sit overnight in the fridge to dry. Optional: If you choose to skip the glaze in this recipe, you can season the corned beef with any seasonings you like, but I would avoid salty rubs or the corned beef may end up too salty. Optional: Insert a meat thermometer probe so the tip sits in the center of the meat. I like to go in through the side rather than the top.5 pounds corned beef
Prepare the Smoker
- Fill the Ninja Woodfire pellet box with food safe wood pellets. Make sure the drip pan is installed in the back of the smoker. Turn the Woodfire on and select the smoke function. Set the temperature to 225℉/110℃ and the time to 6 hours 15 minutes. Press start and the Woodfire will go through the ignition process. Once the ignition process is complete, let the pellets burn for 10-15 minutes before putting the meat on to avoid that heavy white smoke which can be bitter.½-¾ cups Applewood Pellets
Make the Glaze
- In a small bowl whisk together the glaze ingredients and set aside.¼ cup brown sugar, ¼ cup balsamic vinegar, 1 Tablespoon dijon mustard
Smoking the Corned Beef
- Place the corned beef on a rack or directly on the grill grate and close the lid to the smoker. Smoke at 225℉/110℃ for 2 hours, then begin glazing every hour throughout the smoking process. Top off the pellet box with fresh wood pellets when it burns down 25-50%. This will ignite the new pellets with the old pellets and avoid you having to press the woodfire flavor button to ignite the pellets. I usually do this about 30 minutes into the smoke time and then again each hour or two depending on how the pellets are burning. When the internal temperature of the corned beef reaches 195℉/90℃, which usually takes between 4 and 5 hours for a 5 pound brisket, glaze one more time and then air fry. If you are skipping the air fry step, continue smoking until the internal temp reaches around 205℉/96℃ which can take another hour or so.
Air Frying the Corned Beef
- Glaze one more time and select the air fry function on 425℉/220℃ for 15 minutes. The air fry time will crisp up the fat cap and bring the internal temperature up to around 205℉/96℃.
Slicing and Serving
- Let the corned beef rest on the cutting board for 10-15 minutes and slice against the grain. Serve & Enjoy!
Notes
If you do not have a probe or instant read thermometer, check the doneness by probing into the corned beef with a metal skewer or thin metal utensil or a fork. The corned beef should be probe tender, meaning you do not meet resistance when the probe is inserted into the meat.
You can also slice off a piece and taste it. If the corned beef is tender and delicious, it is done!