The Ninja Foodi really saves time when making brisket, and the texture is just perfect! You can use this recipe to make any kind of brisket you want, so don’t worry if you don’t like the mushroom and cranberry gravy.
I’ve been making this dish for years, and I’m so happy to find that the Ninja Foodi makes it even BETTER! It used to take two days to make, but now it only takes two hours!
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This recipe is based on one I found in Taste of Home and have made many times for the people who live in my assisted living facility. I changed a few things about the recipe and how it’s cooked, and I have to say, it’s even better and so much easier than before!
The Ninja Foodi is an excellent multi-cooker for preparing moist, tender and flavorful beef brisket right at home. With the Foodi’s pressure cooking and air frying capabilities, you can achieve brisket with a crispy bark and incredibly tender, fall-apart meat in much less time compared to traditional oven or smoker cooking.
In this comprehensive guide, you’ll learn tips and tricks for using the Ninja Foodi to make phenomenal beef brisket every time.
Choosing the Right Brisket
To ensure the best results cooking brisket in the Ninja Foodi, start with high quality meat:
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Select a well-marbled brisket – Look for ample thin, streaks of white fat marbled throughout the brisket. This bastes the meat during cooking.
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Choose a packer-trimmed brisket – Opt for a full brisket with the fat cap intact rather than a flat-only brisket. The fat cap helps keep the meat moist.
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Pick a 10-12 lb brisket – Briskets in the 10-12 pound range fit nicely in the Ninja Foodi for even cooking.
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Inspect the thickness – Choose a brisket with a relatively even thickness so no parts over or undercook
With a properly marbled, packer-trimmed brisket that’s about 10-12 lbs, you’re on your way to Ninja Foodi brisket success.
Seasoning the Brisket
A flavorful dry rub or marinade helps brisket develop an amazing bark and robust flavor. Consider these options:
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Basic brisket rub – A combination of salt, pepper, garlic powder, onion powder, brown sugar, chili powder, paprika and cayenne. Adjust to taste.
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Coffee brisket rub – Wake up the flavors with the addition of ground coffee, cumin, and chipotle powder.
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Kansas City style rub – For authentic KC flavor, use a sweet and smoky blend of brown sugar, chili powder, smoked paprika, garlic, onion and mustard powders.
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Texas style rub – Go bold with lots of black pepper, garlic, cumin, chili powder, mustard powder and cayenne.
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Asian marinade – For something different, marinate brisket in a soy sauce, rice vinegar and ginger marinade before cooking.
Allow the rub or marinade to penetrate the meat for at least 30-60 minutes before cooking.
Searing the Brisket
Searing the brisket before pressure cooking is highly recommended for enhanced flavor. Here’s how:
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Preheat Ninja Foodi – Select Sear/Sauté and preheat 5-10 minutes. Add oil.
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Brown both sides – Add brisket and sear until nicely browned, about 5 minutes per side.
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Create fond – The browned bits stuck to the pot are flavorful fond. Deglaze with broth later.
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Set aside brisket – Transfer seared brisket to a plate and prep the pot for pressure cooking.
With a quick sear, you’ll build tons of incredible flavor that permeates the brisket as it cooks.
Pressure Cooking Guidance
Pressure cooking is what really shines in producing amazingly tender brisket in a fraction of conventional cook times. Here are some pressure cooking tips:
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Add liquid – Pour 1-2 cups broth, beer or wine into pot to create moisture and steam.
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Insert pressure cooker lid – Lock the pressure cooker lid in place.
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Pressurize for 60-90 minutes – Set cook time based on size of brisket, allowing 60-90 minutes per pound.
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Allow natural pressure release – After cooking, let pressure release naturally for 20-30 minutes before removing lid.
With the right amount of pressure cook time, expect incredibly fork-tender, pull-apart brisket in just a few hours.
Finishing on Broil
The Ninja Foodi’s super hot broil function adds the perfect finishing touch to brisket:
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Brush with sauce – Lightly brush brisket with your favorite barbecue sauce.
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Broil 8-12 minutes – Keep a close eye to avoid burning.
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Rotate brisket – Turning halfway through ensures even browning.
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Check for char – Broil until sauce caramelizes and creates a nice char.
The high heat of the broiler develops a beautifully caramelized, crispy bark.
Slicing and Serving Brisket
Follow these steps for serving tender, juicy brisket:
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Let rest 15-30 minutes – Allowing the brisket to rest ensures it reabsorbs its juices.
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Slice against the grain – Always slice brisket across the grain for tender bites.
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Moisten with broth – If needed, dip slices in pan juices for added moisture.
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Serve with favorites – Brisket pairs perfectly with BBQ sides like baked beans, slaw, cornbread and potato salad.
With the right tools and techniques, the Ninja Foodi delivers insanely delicious brisket in a fraction of the traditional time. Give it a try!
FAQs About Cooking Brisket in the Ninja Foodi
Here are answers to some frequently asked questions about cooking brisket using the popular Ninja Foodi:
What size brisket works best?
Aim for a 10-12 lb packer-trimmed brisket. Significantly larger briskets may not fit as well.
How long per pound should I pressure cook brisket?
Figure 60-90 minutes per pound pressure cooked on high. A 12 lb brisket will take 12-18 hours.
Why rest the brisket after cooking?
Resting allows juices to redistribute evenly within the meat. Skipping this step results in dry brisket.
Do I need to add liquid to the pot?
Yes, adding 1-2 cups of broth, beer or wine creates steam and moisture needed for pressure cooking.
Can I let pressure release naturally overnight?
No, don’t exceed 1 hour natural release. After an hour, manually quick release any remaining pressure.
What temperature should brisket reach?
Cook until the thickest part of the brisket reaches 200-210°F for properly tender meat.
Can I crisp up the brisket after pressure cooking?
Absolutely! Use the broil function for 5-15 minutes to add a nice charred bark after cooking.
The Ninja Foodi truly excels at producing incredibly moist, fall apart tender brisket in a fraction of the time as traditional cook methods. Follow these tips for brisket success!
What size Brisket should I get?
Most of the time, I can only find 8–12-pound briskets, but I cut them into two or three roasts.
The size you want for this recipe is between 3 and 4 pounds. This will fit in the Ninja Foodi perfectly and will feed 4-6 people depending on serving size.
I also recommend looking for a brisket with a nice fat cap on it. We pressure cook and air crisp the brisket, and the fat on top will get crispy, which is so tasty.
It wasn’t the best shape or fat cap for the one I used in my video, but it was still great.
If you want to use a larger brisket, you will need to pressure cook longer.
This recipe results in a brisket that is tender and can be sliced. It will take 20 to 30 minutes longer to cook if you want the brisket to shred. I would cook it in the liquid.
Can I make this Recipe if I don’t have a Pressure Cooker?
Yes, it just takes longer. The brisket can be cooked in either a slow cooker on low for about 10 hours or an oven at 250℉ for 8 to 10 hours. Then use the broil function to crisp up that fat cap.
All of the ingredients can be put in the slow cooker (except for ½ of the cranberries, which you will add at the end). It can be cooked all at once, but you should save the flour to make it with the brisket fat at the end. You can do that on the stove if your slow cooker doesnt have a sauté function.
You could put the brisket on a roasting tray and cook it in the oven. The gravy ingredients should be simmered in a pot on the stove. You could also put everything in a Dutch oven, which would also work great. I suggest making the gravy with the flour and fat that comes off the brisket at the end.
It’s also possible to mix the flour into the seasoning mix and rub it all over the brisket. Sear it in the Dutch oven before adding the liquid and other ingredients and letting the gravy form on its own. You might need to thicken more at the end depending on how much juice the brisket releases.