Smoked Montana Brisket on the Arteflame Grill

Introduction

Experience the rich, smoky flavors of Montana hardwoods with this slow-smoked brisket cooked to perfection on the Arteflame grill. Searing at 1,000°F locks in the juices, while the flat grill top ensures even cooking for a tender and flavorful brisket every time.

Ingredients

• 1 whole beef brisket (10-12 lbs)
• 2 tbsp kosher salt
• 2 tbsp black pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp smoked paprika
• 1 tbsp brown sugar
• 1/2 cup unsalted butter, melted
• Montana hardwoods for smoking

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Prepare the Arteflame Grill

1. Pour vegetable oil on three paper napkins and place them inside the grill.
2. Stack firewood over the napkins and light the paper.
3. Allow the fire to burn for about 20 minutes until the grill reaches searing temperature.

Step 2: Season the Brisket

1. Mix salt, pepper, garlic powder, onion powder, smoked paprika, and brown sugar.
2. Rub the spice mixture evenly all over the brisket.
3. Let the brisket rest at room temperature for 30 minutes to absorb the flavors.

Step 3: Sear the Brisket

1. Place the brisket on the center grill grate to sear at 1,000°F.
2. Sear each side for about 3-4 minutes to develop a rich crust.
3. Move the brisket to the flat griddle cooktop for slow cooking.

Step 4: Slow Smoke on the Griddle

1. Position the brisket towards the cooler edge of the cooktop.
2. Add Montana hardwoods periodically to maintain a steady smoke.
3. Baste with melted butter every hour to keep it moist.
4. Cook until the internal temperature reaches 185°F (about 6-8 hours).

Step 5: Rest and Serve

1. Remove the brisket from the grill when it reaches 185°F as it will continue cooking to about 200°F.
2. Let it rest for at least 30 minutes before slicing.
3. Slice against the grain and serve.

Tips

• Use high-quality Montana hardwoods to enhance the smoky flavor.
• Let the brisket rest properly before slicing for maximum juiciness.
• Baste with butter instead of oil for a richer taste.
• Use the hotter areas for searing and the cooler edges for slow cooking.

Variations

1. Spicy Montana Brisket: Add cayenne pepper and chipotle powder for a spicy kick.
2. Honey Bourbon Brisket: Glaze the brisket with a honey and bourbon mixture for a sweet and smoky taste.
3. Tex-Mex Brisket: Use cumin, chili powder, and lime zest for a Southwestern flavor.
4. Garlic Herb Brisket: Add fresh rosemary, thyme, and minced garlic for a herbaceous touch.
5. Maple Glazed Brisket: Brush with maple syrup towards the end for a subtle sweetness.

Best Pairings

• Grilled sweet corn with butter
• Smoky baked beans
• Roasted garlic mashed potatoes
• Grilled asparagus with Parmesan
• A bold Montana red wine or craft beer

Conclusion

Cooking a brisket on the Arteflame grill brings out deep, smoky flavors and results in a perfectly seared and juicy cut of beef. Whether you go classic or try one of the variations, this method guarantees a mouthwatering dish every time.