Texas-Style Brisket on Arteflame Grill

Introduction

Nothing says bold flavor like Texas-style brisket grilled to perfection on the Arteflame Grill. With its 1,000°F center grate and circular flat cooktop, the Arteflame delivers unmatched sear and tenderness using just fire, steel and time. Let’s make this iconic dish together, step-by-step, from lighting the fire to slicing the brisket.

Ingredients

• 1 whole beef brisket (8-12 lbs), trimmed
• 2 tbsp coarse kosher salt
• 2 tbsp freshly ground black pepper
• 2 tbsp unsalted butter (for the cooktop)
• Firewood (preferably oak or hickory)
• 3 paper napkins
• Vegetable oil (for starting the fire)

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour vegetable oil on 3 paper napkins.
2. Place napkins in the center of the Arteflame grill.
3. Stack firewood over the napkins.
4. Light the napkins and allow the fire to burn for 20 minutes until you reach optimal heat on the grill grate and flat cooktop.

Step 2: Prepare the Brisket

1. Mix the kosher salt and freshly ground pepper.
2. Rub the brisket generously with the salt and pepper mix.
3. Let the brisket rest at room temperature while the grill heats up.

Step 3: Sear the Brisket

1. Add butter to the center grate area to prevent sticking.
2. Sear the brisket fat-side down first on the center grill grate at 1,000°F for about 2-3 minutes per side to lock in the juices and form bark.

Step 4: Cook Low and Slow

1. After searing, move the brisket to the flat cooktop, closer to the outer edge for a lower temperature zone.
2. Cook with the fat side up. Let the meat slowly cook, adjusting its position to maintain even cook using the hot and cool zones around the cooktop.
3. Internal brisket temperature should reach about 195°F for slicing. Remove the brisket at 180°F to allow carryover cooking to bring it to 195°F.
4. This process takes approximately 6 to 8 hours depending on the brisket size and thickness.

Step 5: Rest and Serve

1. Wrap the brisket in butcher paper and let it rest for 30-60 minutes.
2. Slice against the grain and serve with your favorite fixings.

Tips

• Always move meat from the center grate to the flat cooktop for the reverse sear method.
• Use butter for flavor and to maintain a perfectly even sear with no burning.
• Let the brisket rest so juices redistribute evenly.
• Take advantage of the Arteflame's multiple heat zones for perfect cooking control.
• Keep brisket moist by not overcooking and removing it 15°F early.

Variations

1. Spicy Texas Brisket: Add cayenne pepper and garlic powder to the rub for a fiery kick.
2. Sweet & Smoky Brisket: Add brown sugar and smoked paprika to the rub for a sweet bark.
3. Herbed Brisket: Incorporate rosemary, thyme, and onion powder for herbaceous flavor.
4. Beer Marinated Brisket: Marinate brisket overnight in dark beer, then apply rub before grilling.
5. Garlic Butter Brisket: Baste brisket with garlic-infused butter throughout the cook for rich flavor.

Conclusion

Making Texas-style brisket on an Arteflame Grill is more than just grilling—it's an experience. The burst of flavor, irresistible bark and juicy center are unmatched. Whether you're impressing guests or preparing a family feast, this is one recipe you’ll return to time and again.

Best pairings

• Grilled corn on the cob with butter and chili-lime seasoning
• Skillet-style baked beans cooked on the flat top
• Classic coleslaw made fresh and served chilled
• Grilled peach halves with cinnamon and brown sugar
• Texas-style lemonade or craft root beer