Citrus-Infused Florida BBQ Brisket Recipe on the Arteflame Grill

Forget everything you know about traditional hickory smoke; we are taking a culinary trip to the Sunshine State with this vibrant Florida BBQ Brisket recipe. While Texas is famous for salt and pepper, Florida barbecue is defined by the zesty, aromatic punch of citrus and garlic, often drawing heavy inspiration from Cuban Mojo traditions. This recipe is designed specifically for the Arteflame Grill, utilizing its unique fire bowl design to achieve a perfect sear followed by a controlled, flavorful cook. The combination of sour orange, lime, and earthy cumin penetrates the beef, tenderizing the fibers and creating a crust that is both savory and bright. Whether you are hosting a summer pool party or a winter gathering, this tropical twist on a brisket will cleanse the palate and satisfy the soul, offering a lighter yet incredibly rich beef experience that is indistinguishable from professional coastal pitmasters.

Ingredients

The Meat

• 4 to 6 lb Beef Brisket (Flat cut is preferred for this faster cooking style)
• 2 tbsp Coarse Sea Salt
• 2 tbsp Freshly Cracked Black Pepper
• 1 tbsp Smoked Paprika

The Florida Mojo Marinade

• 1 cup Fresh Orange Juice (about 2-3 oranges)
• 1/2 cup Fresh Lime Juice (about 4 limes)
• 10 cloves Fresh Garlic, minced
• 1 tbsp Dried Oregano
• 2 tsp Ground Cumin
• 1/2 cup Olive Oil
• 1/2 bunch Fresh Cilantro, chopped
• 1 Jalapeño, seeded and minced (optional for heat)

Instructions

Step 1: Marinate the Brisket

1. In a large mixing bowl, whisk together the orange juice, lime juice, minced garlic, oregano, cumin, olive oil, cilantro, and jalapeño until the mixture is emulsified.
2. Score the fat cap of the brisket slightly in a cross-hatch pattern to allow the marinade to penetrate deeper.
3. Place the brisket in a large resealable bag or a baking dish and pour the marinade over it. Ensure the meat is fully coated.
4. Refrigerate for at least 4 hours, though overnight (12-24 hours) is ideal for maximum flavor infusion and tenderization.

Step 2: Fire Up the Arteflame

1. Remove the brisket from the fridge 30 minutes prior to cooking to let it come to room temperature. Remove from the marinade and pat it dry with paper towels (this is crucial for a good sear).
2. Season generously with the salt, pepper, and paprika rub.
3. Build a medium-sized fire in the center of your Arteflame Grill. You want a hot center grate for searing and a medium-heat zone on the outer flat cooktop. Wait until the cooktop reaches cooking temperature.
4. Lightly oil the flat steel griddle with a high-smoke-point oil like canola or avocado oil.

Step 3: Sear the Meat

1. Place the brisket directly on the center grill grate (directly over the fire) to sear.
2. Sear for about 2-3 minutes per side. You are looking for a deep mahogany color and a caramelized crust, not to cook it through. Watch out for flare-ups from the rendering fat.

Step 4: The Low and Slow Finish

1. Move the brisket from the center grate to the flat steel cooktop. Place it on a cooler zone (further from the center fire) to cook more gently.
2. Flip the brisket occasionally to ensure even cooking, aiming for an internal temperature of roughly 195°F to 203°F. Because this is a Florida-style preparation, we are cooking it slightly faster than a smoker, utilizing the direct heat of the plancha.
3. If the exterior starts to darken too quickly before the inside is tender, wrap the brisket in butcher paper or foil and continue cooking on the cooler edge of the grill.

Step 5: Rest and Serve

1. Once the brisket reaches the target temperature and feels tender when probed, remove it from the Arteflame.
2. Let the meat rest for at least 20 to 30 minutes. This allows the juices to redistribute throughout the muscle fibers.
3. Slice against the grain into thin strips and garnish with extra fresh cilantro and a squeeze of lime before serving.

Tips

Mastering brisket on the Arteflame is all about heat management. Unlike a traditional enclosed smoker, you are cooking with radiant heat from the open fire and conductive heat from the steel griddle. To keep your brisket from drying out, keep a spray bottle filled with a mixture of beef broth and apple cider vinegar nearby; mist the meat every 20 minutes once you move it to the flat top. Additionally, paying attention to the grain of the meat is non-negotiable. Even the most perfectly cooked brisket can turn chewy if sliced incorrectly. Always locate the direction of the muscle fibers before you cook, and ensure you are cutting perpendicular to them. Finally, if you want that extra smoky flavor, add a few chunks of hickory or oak wood to the fire right before you start the main cooking phase to generate aromatic smoke.

Variations

This Florida-style brisket is incredibly versatile, and you can easily tweak the flavor profile to suit your palate or dietary preferences. Here are a few ways to mix it up without losing that coastal spirit. You can lean heavily into the heat, or perhaps sweeten the deal for a stickier glaze finish. Experimenting with different citrus fruits can also yield surprising results, changing the acidity levels and sweetness of the bark.

• Spicy Habanero Version: Swap the jalapeño for a minced habanero pepper in the marinade for an authentic Caribbean kick.
• Sweet Honey Glaze: In the last 10 minutes of cooking, brush the brisket with a mix of honey and lime juice for a caramelized, sticky finish.
• Sour Orange Substitute: If you can find real Naranja Agria (Sour Orange) in a Latin market, use that instead of the orange/lime mix for the most authentic flavor.
• Cuban Sandwich Style: Slice the leftovers thin and use them with Swiss cheese, pickles, and mustard on pressed Cuban bread.
• Herb Crusted: Add fresh chopped rosemary and thyme to the dry rub for a more earthy, aromatic crust.

Best pairings

When serving a brisket with such bold, citrusy flavors, you need sides that complement rather than compete with the main dish. The brightness of the lime and orange marinade pairs beautifully with lighter, fresher sides compared to the heavy mac-and-cheese usually seen with Texas BBQ. Think about textures and colors that scream "tropical vacation." Since you already have the Arteflame fired up, it makes the most sense to utilize the remaining griddle space to cook your vegetables alongside the meat, allowing the flavors to meld together.

• Grilled Elote (Corn): Char corn on the cob on the Arteflame and dress with cotija cheese and chili powder.
• Citrus Slaw: A cabbage slaw with a vinegar-based dressing (no mayo) keeps the meal light.
• Black Beans and Rice: A classic Florida/Caribbean staple that soaks up the brisket juices perfectly.
• Grilled Pineapple: Slices of fresh pineapple seared on the griddle act as a palate cleanser.
• Mojito or IPA: A minty rum Mojito or a citrus-forward IPA are the perfect beverage companions.

Conclusion

This Florida BBQ Brisket recipe transforms a standard cut of beef into a celebration of coastal flavors, perfectly showcasing the versatility of the Arteflame Grill. By moving away from the heavy, molasses-based sauces of the west and embracing the fresh, zesty profile of citrus and garlic, you create a dish that is unique, memorable, and incredibly delicious. The high-heat sear followed by the gentle griddle cooking ensures a texture that is crispy on the outside and meltingly tender on the inside. We hope this recipe inspires you to experiment with your outdoor cooking and bring a taste of the tropics to your backyard. Don't forget to snap a photo of your masterpiece and share it with the grilling community—this is one recipe that looks just as good as it tastes!