Ozarks Hickory-Smoked Brisket on Arteflame Grill, Missouri Style

Introduction

Experience the best Missouri-style brisket by searing it over 1,000°F on the Arteflame grill's center grate. Then, let it gently finish cooking on the large flat cooktop for the most tender, juicy, and flavorful bite. This hickory-smoked brisket, basted with Kansas City-style BBQ sauce, is a true taste of the Ozarks.

Ingredients

• 1 whole beef brisket (8-10 lbs)
• 2 tbsp coarse salt
• 1 tbsp black pepper
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper
• 1/4 cup butter, melted
• 2 cups Kansas City-style BBQ sauce
• Hickory wood for smoking

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Get the Arteflame grill ready

1. Pour a little vegetable oil on three paper napkins.
2. Place the napkins in the center of the grill and stack hickory firewood over them.
3. Light the napkins and let the wood burn until the cooktop reaches grilling temperature, about 20 minutes.

Step 2: Prepare the brisket

1. Trim excess fat from the brisket, leaving about 1/4-inch of fat for flavor.
2. Mix salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper to create a dry rub.
3. Rub the brisket thoroughly with the seasoning mix and let it rest at room temperature while the grill heats.

Step 3: Sear the brisket to lock in juices

1. Place the brisket on the center grill grate over 1,000°F heat.
2. Sear for 2-3 minutes per side to develop a deep crust.

Step 4: Slow cook on the flat cooktop

1. Move the brisket onto the flat cooktop, positioning it closer to the hotter center.
2. Baste with melted butter and let it cook for 3-4 hours, adjusting its position so it cooks evenly.
3. Use hickory firewood to maintain steady heat, and baste with BBQ sauce during the last hour.

Step 5: Remove and rest

1. Remove the brisket when the internal temperature reaches 195°F.
2. Rest it in a warm area for at least 30 minutes as it continues to cook up to 210°F.
3. Slice against the grain and serve with extra BBQ sauce.

Tips

• Use a meat thermometer to monitor internal temperature accurately.
• Keep rotating the brisket on the flat cooktop for even cooking.
• Brisket retains more juices when rested for at least 30 minutes before slicing.
• Avoid using too much BBQ sauce early in the cook to prevent burning.
• Always remove the brisket from heat at 15°F below the target temperature.

Variations

1. Texas-Style Brisket: Skip the BBQ sauce and use only salt and black pepper for a true Texas experience.
2. Sweet & Spicy Glaze: Add brown sugar and a touch of honey to the BBQ sauce for a sweet and spicy twist.
3. Bourbon-Smoked Brisket: Soak hickory wood chips in bourbon before using them for smoking.
4. Garlic Butter Brisket: Infuse melted butter with minced garlic for basting.
5. Smoky Coffee Rub Brisket: Add espresso powder to the dry rub for a deep, smoky flavor.

Best pairings

• Grilled corn on the cob with butter
• Smoky baked beans
• Buttery garlic toast
• Crisp coleslaw
• A glass of bold red wine or a smoky bourbon

Conclusion

Mastering brisket on the Arteflame grill is all about balancing heat and timing. With a little patience and the perfect sear, your brisket will be the highlight of any Missouri-style BBQ.