Vermont Maple Mustard BBQ Brisket on Arteflame

Introduction

Discover the bold, rich taste of our Vermont Maple Mustard BBQ Brisket—fire-seared to lock in juices and slowly grilled on the Arteflame for unbeatable tenderness and flavor. This reverse-seared brisket recipe blends sweet maple syrup, zesty mustard, and smoky spice into a transformative BBQ experience.

Ingredients

• 1 (5 to 6-pound) beef brisket, trimmed
• 2 tbsp kosher salt
• 1 tbsp freshly ground black pepper
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tbsp butter (for griddle)
• For the BBQ Sauce:
• 1/2 cup pure Vermont maple syrup
• 1/3 cup whole-grain or Dijon mustard
• 1/4 cup apple cider vinegar
• 1 tbsp Worcestershire sauce
• 1 tsp crushed red pepper flakes (optional)
• Salt to taste

Instructions

Step 1: Prepare the Arteflame grill

1. Soak three paper napkins with vegetable oil.
2. Place the napkins in the center fire bowl of the Arteflame grill.
3. Stack hardwood firewood over the napkins.
4. Light the napkins and allow the fire to build.
5. Let the grill heat for about 20 minutes until the center grate reaches over 1,000°F and the cooktop is hot and evenly heated.

Step 2: Season the brisket

1. Mix the salt, pepper, smoked paprika, garlic powder, and onion powder in a bowl.
2. Rub the seasoning mix evenly all over the brisket.

Step 3: Make the BBQ glaze

1. In a bowl, whisk together the Vermont maple syrup, mustard, apple cider vinegar, Worcestershire sauce, red pepper flakes, and a pinch of salt.
2. Set aside for glazing later on the griddle.

Step 4: Sear the brisket

1. Place the brisket fat-side down directly on the center Arteflame grill grate to sear at over 1,000°F.
2. Sear each side for 2-3 minutes until deeply browned to lock in juices.

Step 5: Slow grill on the cooktop

1. Move the seared brisket to the outer flat griddle cooktop edge, away from the hottest area.
2. Add butter to the cooktop beneath the brisket for extra richness.
3. Begin slow grilling, spooning the maple mustard glaze over the meat every 20 minutes.
4. Rotate occasionally for even cooking, keeping the temperature low and consistent.
5. Cook until the internal temp is about 185°F (target is 200°F). Remove at 185°F and rest—it will rise during the rest.

Step 6: Rest and slice

1. Wrap the brisket in butcher paper or foil and let rest for at least 30 minutes before slicing.
2. Slice against the grain and serve hot.

Tips

• Always sear directly on the Arteflame center grate to lock in juices.
• Butter enhances flavor and helps prevent sticking on the cooktop.
• Rotate the brisket occasionally for even heat exposure.
• Don’t skip resting the meat—it’s crucial for juicy brisket.
• Target pulling the meat when internal temperature is 15°F below desired doneness.

Variations

1. Spicy Vermont Brisket: Add 1 tbsp chipotle powder to the rub and cayenne to the glaze.
2. Smoky Bourbon Maple Brisket: Add 2 tbsp bourbon to the maple glaze for a sweet, oaky depth.
3. Herb Maple Brisket: Mix in dried rosemary and thyme with the dry rub for an herby flavor punch.
4. Maple Coffee Crust Brisket: Add ground espresso to the rub to enhance the brisket bark.
5. Vermont Maple Ginger Brisket: Add fresh grated ginger and soy sauce to the maple glaze for an Asian twist.

Best pairings

• Grilled cornbread with maple butter
• Charred Brussels sprouts on the flat-top in garlic and butter
• Grilled sweet potatoes with cinnamon & brown sugar glaze
• Cold Vermont cider or smoky bourbon cocktails
• Grilled peach crisp with maple whipped cream for dessert

Conclusion

Grilling brisket on the Arteflame blends power and precision. With its blazing center grate and smooth flat-top cooktop, every element of this Vermont Maple Mustard BBQ Brisket sings with flavor and texture. Whether it’s backyard BBQs or weekend feasts, this recipe is a show-stopper.