Washington Spokane BBQ Brisket on Arteflame Grill

Introduction

This Spokane-style BBQ brisket brings the smoky charm of Washington's Northwest flavors straight to your backyard. Grilled exclusively on the Arteflame, this method provides a perfect sear on the center grate and finishes gently on the flat top cooktop. Searing the brisket first locks in the juices, while slow-finishing on the griddle produces melt-in-your-mouth tenderness. No lid, no oven—just pure smoke, fire, and flavor!

Ingredients

• 5-6 lb whole beef brisket
• 2 tbsp kosher salt
• 1 tbsp cracked black pepper
• 1 tbsp garlic powder
• 1 tbsp smoked paprika
• 1 tbsp brown sugar
• 1 tsp ground mustard
• 1 tsp cayenne pepper (optional for heat)
• 3 tbsp unsalted butter
• Apple wood or cherry hardwood for smoke flavor

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins.
2. Place the oil-soaked napkins in the center of the Arteflame grill.
3. Stack firewood over the napkins and light them.
4. Wait 20 minutes until the central grate reaches searing heat (1,000°F) and the flat top griddle is hot across multiple zones.

Step 2: Season the brisket

1. In a bowl, mix kosher salt, black pepper, garlic powder, smoked paprika, brown sugar, ground mustard, and cayenne.
2. Rub the spice mix generously over the entire brisket.
3. Let the brisket rest at room temperature for 30 minutes while the grill heats up.

Step 3: Sear the brisket

1. Melt the butter and brush it on both sides of the brisket.
2. Place the brisket on the center grill grate directly over the fire to get a hard sear.
3. Sear for about 3-5 minutes on each side until a dark crust forms.

Step 4: Finish on the flat cooktop

1. Move the seared brisket onto the Arteflame flat top griddle, closer to the edge for lower heat.
2. Cover loosely with parchment or foil (not sealed, just a tent to help retain moisture) if desired.
3. Let the brisket cook slowly, flipping every 20-30 minutes, for 3 to 4 hours depending on thickness.
4. Use a meat thermometer and remove the brisket when the internal temperature reaches 195°F (it will continue to rise to around 210°F after removal).

Step 5: Rest and slice

1. Let the brisket rest on a cutting board for 30 minutes.
2. Slice across the grain and serve warm.

Tips

• Always allow your brisket to rest before slicing to retain juices.
• Use different heat zones on the flat cooktop for ideal doneness control.
• Mop with a bit of melted butter every hour to keep brisket moist and flavorful.
• The center grill grate gives a crust like high-end steakhouses; use it to your advantage.
• Brisket keeps cooking even after being removed—pull it 15°F before target temperature.

Variations

1. Maple Bourbon Brisket: Add 2 tbsp maple syrup and 1 tbsp bourbon to the rub, emphasizing sweet and smoky flavors.
2. Coffee-Rubbed Brisket: Include 1 tbsp finely ground coffee in the rub for deeper, roasted undertones.
3. Chipotle Honey Brisket: Swap brown sugar with honey and add chipotle powder for a sweet-and-heat twist.
4. Herbed Brisket: Add crushed rosemary and thyme to the rub for an earthy Northwest forest profile.
5. Asian-Inspired Brisket: Use soy sauce, ginger, and five-spice powder in place of the dry rub ingredients.

Best pairings

• Grilled asparagus with garlic butter on the flat top
• Smoked baked beans simmered on the griddle near the edge
• Flat top griddle cornbread cooked inside small cast iron pans right on the Arteflame
• Washington apple slaw for tart crunch contrast
• Craft beer from Spokane or a bold Washington Syrah

Conclusion

Spokane-style BBQ brisket cooked over the Arteflame Grill captures everything that’s great about Washington grilling—wood-fired flavor, juicy meat, and hands-on cooking. Using the reverse sear method and superior heat zones of the Arteflame, you're guaranteed consistently amazing results.