Alabama Smoked Brisket on the Arteflame Grill

Introduction

Nothing beats a perfectly smoked brisket, and with the Arteflame grill, you can achieve a perfectly seared, juicy, and flavorful brisket that melts in your mouth. Using the reverse searing method, we lock in the juices with a steakhouse-quality sear before slow-cooking it on the flat griddle cooktop. The unique cooking surface of the Arteflame ensures even heat distribution, giving you the best result every time. Let’s get grilling!

Ingredients

• 1 whole beef brisket (12-14 lbs)
• 1/4 cup kosher salt
• 1/4 cup black pepper
• 2 tbsp smoked paprika
• 2 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp cayenne pepper
• 2 tbsp brown sugar
• 1/2 cup unsalted butter, melted
• Wood chunks for smoking (hickory or oak work best)

Instructions

Step 1: Prepare the Arteflame grill

1. Pour some vegetable oil on three paper napkins and place them in the grill.
2. Stack the firewood on top of the soaked napkins.
3. Light the napkins and allow the fire to build for about 20 minutes until the grill is ready for cooking.

Step 2: Season the brisket

1. In a small bowl, mix salt, black pepper, smoked paprika, garlic powder, onion powder, cayenne pepper, and brown sugar.
2. Coat the entire brisket evenly with the dry rub.
3. Drizzle melted butter over the brisket to enhance flavor.

Step 3: Sear the brisket

1. Place the brisket directly on the center grill grate over 1,000°F heat.
2. Sear each side for about 3-4 minutes to create a flavorful crust.

Step 4: Slow cook on the flat griddle

1. Move the brisket to the cooler outer section of the griddle.
2. Add wood chunks to the fire to ensure consistent smoke.
3. Close the Arteflame Pizza Oven (if available) to concentrate heat.
4. Slow cook the brisket until it reaches an internal temperature of 190°F.

Step 5: Rest and serve

1. Remove the brisket from the grill when the internal temperature is 175°F.
2. Wrap it in butcher paper and let it rest for 30-45 minutes.
3. Slice against the grain and serve.

Tips

• Use a meat thermometer to monitor temperature accurately.
• Let the brisket rest before slicing to retain juices.
• Opt for hickory or oak wood for an authentic smoked flavor.
• Butter enhances flavor better than olive oil when grilling.

Variations

1. Texas-Style Brisket: Omit brown sugar and cayenne for a traditional salt and pepper rub.
2. Sweet & Spicy Brisket: Add honey and chipotle powder to the rub for a balance of heat and sweetness.
3. Kansas City Brisket: Incorporate molasses into the rub and baste with BBQ sauce during cooking.
4. Coffee-Rubbed Brisket: Add finely ground coffee for a bold, rich crust.
5. Herb-Infused Brisket: Include thyme and rosemary for a unique, aromatic twist.

Conclusion

Grilling a brisket on the Arteflame ensures a perfect balance of smokiness, tenderness, and an exceptional sear that locks in the juices. With practice, you’ll master this Alabama-style smoked brisket and impress friends and family at your next cookout!

Best pairings

• Coleslaw for a fresh, crunchy contrast
• Smoked baked beans for a rich, smoky side
• Grilled cornbread on the Arteflame for added crispiness
• Tangy Alabama white sauce drizzled over the brisket
• Cold craft beer or sweet tea to complement the smoky flavors