North Carolina Hickory-Smoked Brisket on Arteflame

Introduction

Experience bold North Carolina BBQ flavor right in your backyard with this delicious Hickory-Smoked Beef Brisket. Using the Arteflame grill, we’ll reverse-sear the brisket for juicy, smoky perfection. Unlike traditional smokers, the Arteflame gives you ultra-high searing temperatures in the center, surrounded by a controllable griddle to finish the brisket evenly. This recipe uses only wood fire and steel—no pots, pans, or lids involved.

Ingredients

• 1 whole beef brisket (6-8 lbs), trimmed
• 2 tablespoons kosher salt
• 2 tablespoons black pepper
• 1 tablespoon smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 tablespoons brown sugar
• 1/2 cup hickory wood splits (for smoke flavor)
• 2 tablespoons unsalted butter
• 3 paper napkins
• Vegetable oil (to light the fire)

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour a bit of vegetable oil over 3 paper napkins and place them in the center of your Arteflame grill.
2. Stack several pieces of firewood (including some hickory) over the napkins.
3. Light the napkins and let the fire build for about 20 minutes until the grill is hot and ready.

Step 2: Prepare the Brisket

1. In a small bowl, combine salt, pepper, paprika, garlic powder, onion powder, and brown sugar.
2. Rub the spice mix generously all over the brisket, pressing it into the meat.
3. Let the brisket rest at room temperature while the grill heats.

Step 3: Sear the Brisket

1. Once the center grill grate reaches searing temperature (about 1,000°F), place the brisket fat side down on the center grate for 3-4 minutes.
2. Flip the brisket and sear the other side for another 3-4 minutes to lock in juices and develop deep flavor.
3. Use a bit of butter beneath the brisket to enhance the crust.

Step 4: Reverse-Sear and Smoke on the Flat Top

1. Slide the seared brisket outwards onto the griddle section of the Arteflame, closer to the cooler edge.
2. Add hickory splits to the fire for continuous smoke flavor.
3. Turn and rotate the brisket occasionally, allowing it to slowly cook with indirect heat.
4. Maintain a fire temp of 250°-275°F and grill the brisket until the internal temperature hits 200°F at the thickest part (this can take about 4-5 hours).
5. Remove the brisket from the grill at 185°F, allowing carryover heat to finish the cook.

Step 5: Rest and Slice

1. Let the brisket rest for at least 30 minutes tented in foil.
2. Slice against the grain and serve immediately.

Tips

• Use hardwood like hickory for smoke; avoid soft woods or chemically treated wood.
• Pat brisket dry before adding rub to help bark formation.
• Use a digital meat thermometer for precise internal temperature.
• Adjust placement on the griddle to control cooking speed with different heat zones.
• Use butter on the griddle to develop rich, flavorful bark and prevent sticking.

Variations

1. Texas-Style Brisket: Skip the brown sugar and use only salt and black pepper for a more bold, plain smoke flavor.
2. Sweet Heat Brisket: Add 1 tsp cayenne pepper and drizzle honey before removing from the grill.
3. Herb-Crusted Brisket: Add finely chopped rosemary and thyme with garlic into your rub for an herby twist.
4. Smoky Coffee Rub: Add 1 tablespoon finely ground espresso to the rub for a rich, earthy crust.
5. Mustard-Based Brisket: Coat brisket in yellow mustard before applying rub for added tang and bark texture.

Best Pairings

• Grilled corn with lime butter on the Arteflame griddle
• Fire-roasted sweet potatoes with cinnamon
• Chilled vinegar-based coleslaw (Carolina style)
• Pickled red onions and jalapeños
• Charred peach halves with honey butter
• Cold craft beer or Southern sweet tea

Conclusion

This North Carolina hickory-smoked brisket is a mouthwatering showcase of what makes grilling on the Arteflame so unique. The powerful sear from the center grate and the slow, even finish from the griddle allows you to master brisket without a smoker or indoor kitchen. Fire it up, smoke it low, and serve it like a pitmaster.