Oregon Smoked Brisket on Arteflame Grill

Introduction

Experience the deep, smoky flavor of Oregon-style brisket slow-smoked to perfection on the Arteflame Grill. Using local spices and reverse searing, this brisket recipe delivers tender, juicy slices with a rich crust and bold flavor. Learn how to masterfully execute a steakhouse-level sear using your Arteflame's 1000°F center grate, and cook the remaining meal on the steel flat top griddle for unbeatable results. With no lid required and virtually no cleanup, making brisket outdoors has never been easier or more delicious.

Ingredients

• 1 whole beef brisket (8–10 lbs), trimmed
• 3 tbsp smoked paprika
• 2 tbsp brown sugar
• 2 tbsp kosher salt
• 1 tbsp ground black pepper
• 1 tbsp ground cumin
• 1 tbsp garlic powder
• 1 tsp cayenne pepper
• 1/4 cup melted butter (for basting)
• Vegetable oil (for lighting the grill)
• 3 paper napkins
• Seasoned firewood

Instructions

Step 1: Fire Up the Arteflame Grill

1. Soak three paper napkins in vegetable oil and place them in the center of the Arteflame Grill.
2. Arrange firewood over the napkins in a pyramid shape.
3. Light the napkins and allow the grill to heat thoroughly—especially the center grate—for about 20 minutes.

Step 2: Prepare the Brisket

1. Mix smoked paprika, brown sugar, salt, pepper, cumin, garlic powder, and cayenne pepper in a bowl.
2. Rub the spice blend all over the brisket, pressing it into the meat.

Step 3: Sear the Brisket on the Center Grate

1. Place the brisket fat-side down directly on the 1000°F center grill grate to sear.
2. Sear for about 4–5 minutes per side, forming a nice crust while locking in the juices.

Step 4: Slow Cook on the Flat Griddle

1. Move the seared brisket to the outer flat top griddle cooktop near the cooler edge.
2. Baste occasionally with melted butter to enhance the flavor and keep it moist.
3. Cook low and slow, turning occasionally, for 4 to 6 hours until the internal temperature reaches 200°F.
4. Remove from the grill at 185°F to allow carryover cooking to finish the brisket perfectly.
5. Wrap in butcher paper or foil and rest for at least 45 minutes before slicing.

Tips

• Start with a well-marbled brisket for maximum flavor and tenderness.
• Use a meat thermometer to monitor brisket temperature accurately during the cook.
• Keep brisket off the hottest part of the flat cooktop after searing to avoid overcooking.
• Allow resting time—the brisket becomes even more tender and flavorful.
• Sear first, then finish on the flat top—this reverse searing technique intensifies flavor and texture.

Variations

1. Smoky Chipotle Brisket: Add 2 tsp chipotle powder and a splash of lime juice to the rub for a spicy Southwest twist.
2. Maple Bourbon Brisket: Substitute brown sugar with maple sugar and baste with butter mixed with 1 tbsp bourbon.
3. Mustard-Crusted Brisket: Rub the brisket with yellow mustard before applying rub for a tangy, bold bark.
4. Herb-Rubbed Oregon Brisket: Add crushed rosemary and thyme to the rub for an herbal finish.
5. Espresso Dry Rub Brisket: Mix 1 tbsp espresso powder into the spice blend for deep, earthy undertones.

Conclusion

This Oregon Smoked Brisket brings the taste of the Pacific Northwest to your backyard. With the unmatched heat and versatility of the Arteflame Grill, you’ll achieve steakhouse-quality searing and mouthwatering tenderness using only fire and steel. Whether you're cooking for a crowd or for the love of grilling, this dish is sure to become a favorite.

Best Pairings

• Grilled corn on the cob with chili butter
• Charred asparagus with lemon zest
• Cast iron griddle-baked cornbread (on the Arteflame)
• Smoky baked beans cooked on the flat top with onions and BBQ sauce
• Oregon IPA or a bold red Zinfandel wine