Arkansas Hickory-Smoked Brisket on the Arteflame Grill

Introduction

For a true Arkansas barbecue experience, this hickory-smoked brisket is slow-grilled to juicy perfection on the Arteflame Grill. The high heat of the center grill grate lets you achieve a steakhouse-quality sear to lock in flavor before finishing the brisket on the flat cooktop. This method ensures a beautifully caramelized crust with a tender, smoky interior.

Ingredients

• 1 whole beef brisket (12-14 lbs)
• 2 tbsp kosher salt
• 2 tbsp black pepper
• 1 tbsp garlic powder
• 1 tbsp smoked paprika
• 1 tbsp brown sugar
• 1 tsp cayenne pepper
• 2 tbsp butter (for cooking)
• Hickory wood chunks

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins and place them in the center of the grill.
2. Stack hickory firewood over the soaked napkins.
3. Light the napkins and allow the fire to establish for about 20 minutes.

Step 2: Season the Brisket

1. In a bowl, combine salt, black pepper, garlic powder, smoked paprika, brown sugar, and cayenne pepper.
2. Rub the mixture evenly over the entire brisket.

Step 3: Sear the Brisket

1. Place the brisket on the center grill grate of the Arteflame at 1,000°F.
2. Sear for about 5 minutes per side to lock in juices and develop a rich crust.

Step 4: Slow Cook on the Flat Cooktop

1. Move the seared brisket to the outer flat cooktop.
2. Place hickory wood chunks on the fire to enhance the smokiness.
3. Cook low and slow, flipping occasionally, for about 5-6 hours, maintaining an even temperature.
4. Brush the brisket with melted butter occasionally to keep it moist.

Step 5: Rest and Serve

1. Remove the brisket when the internal temperature reaches 190°F.
2. Let it rest for at least 30 minutes before slicing.
3. Slice against the grain and serve.

Tips

• Always remove the brisket when it is 15°F below the desired temperature to allow carryover cooking.
• Use a meat thermometer to monitor temperature accurately.
• Let the rub sit on the brisket for at least 1 hour before grilling for better flavor penetration.

Variations

1. Honey-Glazed Brisket: Add 2 tbsp of honey to the seasoning mix for a sweet-smoky crust.
2. Spicy Chipotle Brisket: Add 1 tbsp of chipotle powder and a dash of cumin for a bold kick.
3. Herb-Infused Brisket: Mix in fresh thyme and rosemary for a more aromatic profile.
4. Bourbon-Glazed Brisket: Brush the brisket with a bourbon glaze during the last 30 minutes of cooking.
5. Texas-Style Brisket: Use only salt and black pepper for a simpler, more traditional approach.

Conclusion

Cooking hickory-smoked brisket on the Arteflame Grill delivers a flavor-packed, tender barbecue feast. By using the reverse-searing method, you create a perfectly caramelized crust while keeping the inside moist and juicy. Serve this authentic Arkansas brisket at your next gathering and impress your guests with your grilling skills.

Best Pairings

• Grilled corn on the cob
• Smoked mac and cheese
• Warm potato salad
• Grilled Texas toast
• A smoky bourbon cocktail