Authentic Alabama Smoked Brisket with White Sauce on the Arteflame Grill

Nothing beats the melt-in-your-mouth texture of a perfectly smoked brisket, but when you pair it with the legendary tangy kick of Alabama white BBQ sauce, you elevate the outdoor cooking experience entirely. This recipe isn't just about low and slow cooking; it's about mastering the heat on your Arteflame grill to achieve that coveted smoke ring and juicy interior. By utilizing the Arteflame's unique design, you can maintain the perfect indirect heat required to break down the connective tissues while infusing the meat with a rich, wood-fired flavor. Whether you are a seasoned pitmaster or a weekend griller looking to try something new, this Alabama Smoked Brisket delivers a complex flavor profile that balances the savory depth of beef with a zesty, creamy finish that cuts right through the richness. Get ready to impress your guests with a Southern classic reinvented for the modern wood-fire grill.

Ingredients

The Meat and Rub

• 1 whole packer brisket (10-12 lbs), trimmed of excess hard fat
• 1/4 cup coarse kosher salt
• 1/4 cup coarse black pepper (16 mesh)
• 2 tbsp granulated garlic
• 2 tbsp onion powder
• 1 tbsp smoked paprika
• Yellow mustard (as a binder)

Traditional Alabama White Sauce

• 2 cups mayonnaise
• 1/2 cup apple cider vinegar
• 2 tbsp lemon juice
• 2 tbsp prepared horseradish
• 1 tbsp black pepper
• 1 tbsp granulated sugar
• 1 tsp cayenne pepper (adjust for heat)
• 1 tsp salt

Instructions

Step 1: Prepare the Brisket

1. Remove the brisket from the refrigerator one hour before cooking to let it come up to room temperature.
2. Trim the hard fat down to about 1/4 inch thickness to ensure the smoke penetrates the meat evenly. Remove any silver skin from the meat side.
3. Apply a thin layer of yellow mustard over the entire surface of the brisket. This acts as a binder for the seasoning.
4. Mix the salt, pepper, garlic, onion powder, and paprika in a bowl. Generously coat the brisket on all sides with the rub, patting it in to adhere.

Step 2: Fire Up the Arteflame

1. Build a medium-sized fire in the center of your Arteflame grill using hardwood charcoal or oak wood.
2. Allow the grill to reach a steady temperature. For smoking, you are aiming for a grate temperature away from the direct flame of about 225°F to 250°F.
3. Move the burning coals to the center to create a concentrated heat source, leaving the outer perimeter of the plancha cooler for indirect cooking.

Step 3: Smoke the Meat

1. Place the brisket on the grill grate (if using the riser) or on the cooler, outer edge of the plancha cooktop where the heat is indirect.
2. Cook the brisket with the lid closed (if you have a rotisserie hood) or monitor carefully, rotating the brisket occasionally to ensure even cooking.
3. Maintain a clean smoke by adding small logs periodically. Smoke the brisket until the internal temperature reaches roughly 165°F (the stall). This usually takes 5-6 hours depending on the size and ambient temperature.

Step 4: The Texas Crutch

1. Once the bark is dark and firm and the internal temp is around 165°F, remove the brisket.
2. Wrap the brisket tightly in pink butcher paper or heavy-duty aluminum foil. This helps push through the stall and retains moisture.
3. Return the wrapped brisket to the grill and continue cooking until the internal temperature reaches 202°F to 205°F. The probe should slide in like butter.

Step 5: Rest and Make the Sauce

1. Remove the brisket from the grill and let it rest in a cooler (without ice) for at least 1 to 2 hours. This step is non-negotiable for juicy meat.
2. While the meat rests, whisk together the mayonnaise, vinegar, lemon juice, horseradish, sugar, cayenne, salt, and pepper in a bowl until smooth.
3. Refrigerate the white sauce for at least 30 minutes to let the flavors meld.

Step 6: Slice and Serve

1. Unwrap the brisket and place it on a large cutting board.
2. Slice the flat against the grain in pencil-width slices. For the point, turn it 90 degrees and slice.
3. Serve immediately with a generous drizzle of the Alabama White Sauce or serve the sauce on the side for dipping.

Tips

Achieving the perfect brisket on an Arteflame requires patience and fire management. Because the Arteflame excels at searing, maintaining a low, indirect temperature is the key challenge and victory here. Use a digital probe thermometer to monitor the ambient temperature near the meat, not just the surface of the cooktop. If the fire gets too hot, spread the coals out slightly or let the fire die down before adding more wood. Regarding the wood choice, Hickory or Oak pairs beautifully with the tangy white sauce, providing a robust smoke profile that isn't overpowered by the creamy condiments. Finally, do not skip the resting phase. Resting allows the collagen that has broken down into gelatin to re-solidify slightly, keeping those precious juices inside the meat rather than spilling out onto your cutting board. A well-rested brisket is the difference between dry meat and a succulent masterpiece.

Variations

While the classic Alabama style relies heavily on the interplay between pepper-heavy beef and tangy mayonnaise sauce, there is plenty of room to customize this recipe to suit your palate. You can adjust the heat levels or the sweetness of the profile without losing the soul of the dish. Experimenting with the rub or the sauce base allows you to create a signature version that your family will ask for repeatedly. Here are a few ways to tweak the recipe:

• Spicy Kick: Double the cayenne in the white sauce and add crushed red pepper flakes to the dry rub for a fiery finish.
• Sweet Heat: Add brown sugar to the dry rub to create a darker, caramelized bark that contrasts with the sour sauce.
• Herb Infusion: Mix fresh dill or chives into the white sauce for a fresher, ranch-like herbaceous note.
• Mustard Base: Substitute half the mayonnaise with Creole mustard in the sauce for a sharper, deeper tang.
• Burnt Ends: Cube the point section of the brisket, toss with BBQ sauce, and return to the grill for caramelized nuggets.

Best pairings

Alabama Smoked Brisket is a rich and heavy dish, so the best sides are those that provide acidity, crunch, or comfort to balance the meal. Since you are cooking on an Arteflame, you should utilize the flat top plancha to cook your sides alongside the resting meat. The high heat of the plancha is perfect for charring vegetables or toasting breads while the brisket finishes its rest. The goal is to create a plate that offers a variety of textures and flavors. Consider these excellent pairings:

• Grilled Cornbread: Slice cornbread and toast it with butter directly on the plancha cooktop.
• Charred Green Beans: Toss fresh green beans with garlic and oil, then sear them quickly on the flat top.
• Vinegar Slaw: A crisp, non-creamy coleslaw cuts through the fat of the brisket and the creaminess of the white sauce.
• Pickles and Onions: Simple white bread, dill pickles, and raw white onions are traditional accoutrements that cleanse the palate.

Conclusion

Mastering this Alabama Smoked Brisket recipe on your Arteflame grill is a rewarding journey that culminates in a truly spectacular meal. The combination of the deep, smoky beef with the bright, zesty Alabama white sauce creates a flavor dynamic that is distinctively Southern and incredibly satisfying. This dish is more than just food; it is a centerpiece for gathering friends and family around the fire. The versatility of the Arteflame allows you to smoke, rest, and sear sides all in one location, making the process as enjoyable as the result. Whether for a summer cookout or a cozy autumn dinner, this brisket will undoubtedly become a requested favorite in your culinary repertoire. Fire up the grill, pour the sauce, and enjoy every bite.