Wyoming Style Smoky Mountain Brisket

Introduction

There’s something beautifully primal about fire and smoke, and this Smoky Mountain-style brisket captures that rustic Wyoming spirit right on the Arteflame grill. Using reverse sear for maximum juiciness and flavor, this recipe is all about locking in flavor with a sear on the blazing hot center grill grate and then finishing low and slow right on the flat top. No lid, no problem—the Arteflame makes it simple and absolutely delicious. Let’s dive into making the juiciest, smoky-seared, Wyoming-style brisket you’ve ever tasted!

Ingredients

• 1 whole beef brisket (about 10-12 pounds)
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp ground black pepper
• 1 tbsp kosher salt
• 1 tbsp brown sugar
• 1 tsp cayenne pepper (optional for heat)
• 4 tbsp unsalted butter (for searing and final glaze)
• Firewood (oak or hickory preferred)

Instructions

Step 1: Fire up the Arteflame grill

1. Place three paper napkins in the center of your Arteflame grill.
2. Pour a small amount of vegetable oil over each napkin.
3. Stack dry firewood on top of the oiled napkins.
4. Ignite the napkins to build your fire. In about 20 minutes, your Arteflame grill will be ready to cook with heat zones ranging from searing hot in the center to medium around the edges.

Step 2: Prepare and season the brisket

1. Trim the brisket, leaving a thin layer of fat for flavor.
2. In a bowl, combine smoked paprika, garlic powder, onion powder, black pepper, salt, brown sugar, and cayenne.
3. Rub the spice mix all over the brisket, pressing it into the meat for maximum adhesion.

Step 3: Sear on the center grill grate

1. Place 1 tbsp of butter on the center grill grate.
2. When the center grate reaches 1,000°F, sear the brisket for 2-3 minutes per side, just enough to create a deep brown crust and lock in the juices.

Step 4: Finish on the flat cooktop

1. Move the seared brisket to the flat cooktop closer to the outer edge where the heat is lower.
2. Add a few pats of butter under the brisket and let it slowly cook until the internal temperature reaches 200°F.
3. Remember to remove the brisket when it hits about 185°F as it will continue to cook off the heat.

Step 5: Rest and slice

1. Wrap the brisket in butcher paper or foil and let it rest for at least 45 minutes.
2. Slice against the grain and serve with your favorite grilled sides.

Tips

• Always reverse sear for maximum juiciness and flavor depth.
• Use real firewood (oak or hickory preferred) for that authentic smoky flavor.
• Brisket is best cooked low and slow – don’t rush the process!
• Butter works better than oil for flavor and caramelization on the flat top.
• Resting allows juices to redistribute and ensures tender slices.

Variations

1. Spicy Southwestern Brisket: Add chipotle powder and cumin to the rub for a zesty kick.
2. Herb-Infused Brisket: Incorporate dried rosemary and thyme for an aromatic twist.
3. Sweet & Smoky Brisket: Use maple sugar instead of brown sugar for a sweeter flavor with natural wood smoke.
4. Garlic Lover's Brisket: Double the garlic powder and add crushed roasted garlic while cooking.
5. Whiskey-Glazed Brisket: After searing, baste brisket with a mix of butter, brown sugar, and splash of whiskey.

Best pairings

• Grilled corn on the cob with cilantro butter
• Smoky baked beans (done right on the flat top)
• Charred green beans with almonds
• Grilled sourdough toast brushed with garlic butter
• Glass of dry red wine or a craft IPA

Conclusion

This Wyoming-style Smoky Mountain Brisket is a celebration of bold flavor, rustic technique, and pure fire-powered grilling. Using the Arteflame grill elevates this dish with exceptional searing and consistent, even cooking. Take your time, use quality wood, and let the grill do the magic. Your next cookout is about to become legendary.