Iowa Smoked Beef Brisket on the Arteflame Grill

Introduction

Master the art of slow-grilled smoked beef brisket with the Arteflame grill. Sear at 1,000F to lock in juices, then finish on the flat cooktop for a smoky, tender brisket bursting with flavor.

Ingredients

• 1 whole beef brisket (10-12 lbs)
• 2 tbsp kosher salt
• 2 tbsp black pepper
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp brown sugar
• 1 tsp cayenne pepper
• 2 tbsp butter
• Hardwood firewood (hickory or oak)

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins.
2. Place the soaked napkins in the center of the grill.
3. Stack firewood over the napkins and light the paper.
4. Allow the grill to heat for about 20 minutes.

Step 2: Season the Brisket

1. Mix salt, black pepper, smoked paprika, garlic powder, onion powder, brown sugar, and cayenne pepper in a bowl.
2. Pat the brisket dry with paper towels.
3. Rub the seasoning mix evenly over the entire brisket.

Step 3: Sear the Brisket

1. Place the brisket on the center grill grate for an intense sear at 1,000F.
2. Sear each side for about 3 minutes to lock in juices.

Step 4: Slow Cook the Brisket

1. Move the seared brisket to the outer flat-top cooktop.
2. Position it in a medium heat zone to cook slowly.
3. Cover loosely with foil for added moisture retention.
4. Cook, flipping occasionally, until the internal temperature reaches 195F.

Step 5: Rest and Serve

1. Remove brisket from the grill when the internal temperature hits 180F (it will continue cooking).
2. Let it rest for at least 30 minutes before slicing.
3. Slice against the grain for maximum tenderness.

Tips

• Use hickory or oak firewood for a deep, smoky flavor.
• Adjust the brisket position on the flat-top to maintain even cooking temperature.
• Baste occasionally with butter for extra richness.
• Avoid cutting too soon—resting allows juices to redistribute.

Variations

1. Spicy Texas Brisket: Add 1 tbsp chili powder and an extra tsp of cayenne for a bold, spicy kick.
2. Sweet and Smoky Brisket: Increase brown sugar to 2 tbsp and add 1 tbsp maple syrup to the rub.
3. Herb-Infused Brisket: Add 1 tbsp dried rosemary and thyme for an herbaceous depth of flavor.
4. Garlic Butter Brisket: Melt 4 tbsp butter with minced garlic and baste brisket as it cooks.
5. Kansas City-Style Brisket: Glaze with a sweet BBQ sauce in the last 30 minutes of cooking.

Conclusion

Cooking an Iowa-style smoked brisket on the Arteflame grill delivers an unmatched depth of flavor. The high heat sear locks in juices, while the flat-top cooktop ensures even, tender results. Perfect for any barbecue gathering!

Best Pairings

• Grilled corn on the cob with butter
• Smoky baked beans
• Crispy roasted potatoes
• Classic coleslaw
• Warm garlic bread