Applewood Smoked Brisket on Arteflame - West Virginia Style

Introduction

Fire up your Arteflame grill and get ready to create a classic, smoky, and mouthwateringly tender West Virginia-style Applewood Smoked Brisket. By using the reverse sear method with the Arteflame’s 1,000°F center grill grate and surrounding flat top cooktop, you’ll create a barbecue masterpiece without ever needing a lid or an oven. This method locks in the juices while infusing the brisket with rich applewood smoke, creating bold flavors and perfect texture. Let’s get grilling!

Ingredients

• 1 whole beef brisket (8-12 lbs)
• 1/4 cup kosher salt
• 1/4 cup black pepper
• 2 tbsp garlic powder
• 2 tbsp smoked paprika
• 1 tbsp brown sugar
• 4 tbsp unsalted butter (for cooking)
• Applewood chunks (for smoke)
• Vegetable oil and 3 paper napkins (for igniting the grill)

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins and place them in the fire bowl of the Arteflame grill.
2. Stack dry firewood and a few applewood smoking chunks over the napkins.
3. Light the napkins. The fire will catch quickly. Let the grill heat up for about 20 minutes until the center grate reaches 1,000°F and the outer flat top cooktop is hot.

Step 2: Season the Brisket

1. In a small bowl, mix kosher salt, black pepper, garlic powder, smoked paprika, and brown sugar.
2. Pat the brisket dry, then generously rub the seasoning mixture all over the meat.

Step 3: Sear the Brisket

1. Place the brisket on the center grill grate and sear for 2–3 minutes per side to develop a rich crust and lock in juices.
2. Use tongs to flip and move the brisket as needed for an even sear.

Step 4: Slow Cook on the Flat Top

1. Move the seared brisket to the Arteflame flat top cooktop, towards the outer edge for lower temperature (ideal for slow cooking).
2. Place a few chunks of applewood near the fire to create aromatic smoke throughout the cook.
3. Add a couple of tablespoons of butter near the brisket to baste and flavor as it cooks.
4. Cook the brisket low and slow for 4-6 hours, until the internal temperature reads 200°F.

Step 5: Rest and Serve

1. Remove the brisket from the grill when its internal temperature reaches around 185°F–190°F—it will continue to cook as it rests.
2. Let it rest for at least 30 minutes, covered lightly with foil.
3. Slice against the grain and serve hot.

Tips

• Always let your brisket rest before slicing—it redistributes juices for optimal tenderness.
• Use a meat thermometer to track the temperature without guessing.
• Add extra applewood chunks every hour to keep the smoke consistent.
• Use butter instead of oil for rich, savory flavor while cooking on the flat top.
• Clean-up is easy—just scrape and wipe down the cooktop once it cools.

Variations

1. Maple-Bourbon Brisket: Add 2 tbsp maple syrup and 1 tbsp bourbon to your dry rub for a sweet and smoky twist.
2. Spicy Chipotle Brisket: Add 1 tbsp chipotle powder and 1 tsp cayenne to the rub for a bold kick.
3. Honey-Garlic Brisket: Mix in 1 tbsp honey and 1 tbsp garlic paste into your rub for a deep, caramelized flavor.
4. Mustard-Crusted Brisket: Slather the brisket in yellow mustard before applying the rub—it helps create a thick bark.
5. Herbaceous Brisket: Add crushed rosemary, thyme, and oregano for a fresh, herbal finish.

Best Pairings

• Grilled corn on the Arteflame cooktop with a dash of smoked paprika and butter
• Cast-iron skillet mac & cheese or Arteflame-griddled cheese skillet
• Crispy grilled potatoes with rosemary and garlic
• Coleslaw with a vinegar-based dressing
• Local West Virginia pale ale or sweet iced tea

Conclusion

This Applewood Smoked Brisket, cooked Arteflame style, is a flavorful journey into traditional West Virginia BBQ with modern fire grilling techniques. Searing, slow cooking, and smoking all on one grill ensures your brisket will be juicy inside, with a perfectly caramelized crust outside. Give it a try and make your backyard the new smokehouse in town!