Utah Pioneer-Day Grilled Brisket on Arteflame

Introduction

Celebrate Utah's Pioneer Day in true Western style with this slow-grilled, spice-rubbed brisket made entirely on the Arteflame grill. With its powerful 1,000°F center sear and versatile flat-top griddle, the Arteflame allows you to reverse sear your brisket to perfection while grilling up a flavor-packed Pioneer feast.

Ingredients

• 1 whole beef brisket (6–8 lbs)
• 3 tbsp kosher salt
• 2 tbsp freshly ground black pepper
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp chili powder
• 2 tsp cumin
• 2 tsp brown sugar
• 1/2 cup (1 stick) unsalted butter, cut into slices
• Optional: Fresh thyme or rosemary sprigs
• Vegetable oil (for lighting grill)
• Firewood (oak or hickory preferred)

Instructions

Step 1: Fire up the Arteflame Grill

1. Soak three paper napkins with vegetable oil.
2. Place them inside the Arteflame grill fire bowl.
3. Stack your firewood over the napkins.
4. Light the napkins and let the fire burn until the grill is hot and ready for cooking—about 20 minutes.

Step 2: Prepare the Brisket

1. Trim excess fat from the brisket, leaving a 1/4-inch fat cap.
2. In a small bowl, combine salt, pepper, paprika, garlic powder, onion powder, chili powder, cumin, and brown sugar to make a spice rub.
3. Rub the brisket all over with the spice mix, pressing it into the meat.
4. Let the brisket rest at room temperature for 30–45 minutes before grilling.

Step 3: Sear the Brisket

1. Place the brisket on the center grill grate of the Arteflame to sear at 1,000°F for 3–4 minutes per side.
2. Use tongs to sear all sides and lock in juices.

Step 4: Slow Cook on Flat Griddle

1. After searing, move the brisket to the outer flat cooktop griddle.
2. Add slices of butter and fresh herbs on top of the brisket for additional flavor.
3. Let the brisket cook low and slow on the griddle, turning occasionally, for about 3.5 to 4.5 hours.
4. Use a meat thermometer to check the internal temperature. Remove when it reaches 195°F (it will carry over to 210°F).
5. Let the brisket rest off the grill for 30 minutes before slicing against the grain.

Tips

• Always remove the brisket from the grill when it's 15°F below your target temperature to allow for carryover cooking.
• Cook sides like grilled corn, sweet potatoes, or pineapple right on the flat top while the brisket finishes.
• Use butter instead of olive oil for superior flavor and golden sears.
• Zone cook by moving items to cooler edges of the griddle to avoid overcooking.
• Don’t skip the resting time. It’s essential for juicy brisket!

Variations

1. Maple Bourbon Brisket: Add 2 tbsp of maple syrup and 1 tbsp bourbon to the rub for a rich, smoky-sweet finish.
2. Tex-Mex Brisket: Add ground coriander and chipotle powder; serve with grilled jalapeños and tortillas.
3. Korean-Style Brisket: Use gochugaru chili flakes and a dash of soy sauce in the rub; pair with kimchi grilled on the side.
4. Garlic Herb Brisket: Swap chili powder and cumin for rosemary, thyme, and extra garlic powder.
5. Smoky Coffee-Rubbed Brisket: Add 1 tbsp finely ground coffee beans and 1 tsp cocoa powder to the rub for deep, earthy flavor.

Conclusion

Utah's Pioneer Day is the perfect time to bring friends and family together for a classic, slow-cooked brisket that brims with flavor and tradition. Thanks to the Arteflame grill’s exceptional heat control and large cooking surface, this Pioneer-style brisket becomes the centerpiece of an unforgettable outdoor feast.

Best pairings

• Grilled corn with chili butter
• Skillet-baked beans on the cooktop
• Griddled sweet potatoes with rosemary
• Cast iron grilled peach halves with honey drizzle
• Utah's signature root beer or a bold Zinfandel wine