Michigan Cherrywood Smoked Brisket on Arteflame Grill

Introduction

Experience the deep, smoky flavors of Michigan cherrywood smoked brisket using the Arteflame grill. This method creates a steakhouse-quality sear at 1,000F and ensures juicy, tender meat. Let’s fire up the grill and cook an unforgettable meal!

Ingredients

• 1 whole beef brisket (8-10 lbs)
• 1/4 cup kosher salt
• 1/4 cup coarse black pepper
• 2 tbsp smoked paprika
• 2 tbsp garlic powder
• 2 tbsp onion powder
• 1 tbsp cayenne pepper (optional for heat)
• 4 tbsp unsalted butter (for grilling)
• Cherrywood chunks for smoke

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 in the center of the Arteflame grill.
2. Stack firewood over the napkins and light them.
3. Allow the fire to build for about 20 minutes until the grill reaches cooking temperature.

Step 2: Season the Brisket

1. Mix salt, pepper, smoked paprika, garlic powder, onion powder, and cayenne in a bowl.
2. Rub the seasoning evenly across the entire brisket.

Step 3: Create the Cherrywood Smoke

1. Place cherrywood chunks in the fire to create a steady smoke.
2. Make sure the flat cooktop reaches a consistent heat with hotter and cooler zones.

Step 4: Sear the Brisket

1. Put 2 tbsp of butter on the center grill grate.
2. Sear the brisket on the center grill grate for 3-4 minutes per side until a rich crust forms.

Step 5: Slow-Cook on the Flat Griddle

1. Move the seared brisket to the flat cooktop, closer to the edge for lower heat.
2. Cook slowly, flipping occasionally, until the internal temperature reaches 185F.
3. Remove from the grill when the internal temp is 170F, as it will continue cooking.

Step 6: Rest and Serve

1. Let the brisket rest for 30 minutes before slicing.
2. Slice against the grain and serve!

Tips

• Use coarse salt and pepper for the best bark.
• Monitor internal temp with a meat thermometer.
• Let the brisket rest to allow juices to redistribute.

Variations

1. Texas-Style Brisket: Use a simple salt and pepper rub for a pure beefy flavor.
2. Sweet Bourbon Brisket: Add brown sugar and a bourbon glaze for a caramelized touch.
3. Spicy Chipotle Brisket: Mix in chipotle powder and chili flakes for smoky heat.
4. Garlic Herb Brisket: Rub with minced garlic, thyme, and rosemary for herbal notes.
5. Kansas City BBQ Brisket: Slather in BBQ sauce during cooking for a sticky, sweet flavor.

Best Pairings

• Grilled corn on the cob
• Butter-seared asparagus
• Smoky baked beans
• Texas-style coleslaw
• Roasted garlic mashed potatoes

Conclusion

The Arteflame grill’s unique grilling surface makes achieving steakhouse-quality brisket simple and flavorful. Enjoy the smoky perfection and impress your guests.