Mesquite Smoked Brisket on Arteflame | New Mexico BBQ

Introduction

Nothing says New Mexico BBQ quite like a mesquite-smoked brisket cooked low and slow over a wood fire. This reverse-seared brisket, made entirely on the Arteflame grill, smokes beautifully, locking in juices and showcasing authentic Southwest flavor. The Arteflame’s high-heat center searing grate and large flat-top cook surface let you prepare the entire dish—and its sides—on one grill, easily and with spectacular results.

Ingredients

• 1 whole beef brisket (10–12 lbs), trimmed
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper (optional for heat)
• 1/4 cup butter, melted (for basting)
• Mesquite wood for smoking
• 3 paper napkins
• 1 tbsp vegetable oil (for lighting the grill)

Instructions

Step 1: Fire up the Arteflame Grill

1. Fold three paper napkins and drizzle with vegetable oil.
2. Place the soaked napkins in the base of the Arteflame grill.
3. Stack mesquite wood over the napkins and light them.
4. Let the fire build until the center grate reaches about 1,000°F—takes about 20 minutes.

Step 2: Prepare the Brisket

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

Step 3: Sear the Brisket

1. Place the brisket fat side down onto the center grill grate for 2–3 minutes per side to get a deep sear.
2. Flip and sear the other side; the goal is to lock in the juices without cooking it through.

Step 4: Slow Cook the Brisket

1. Move the brisket to the flat-top griddle closer to the outer edge for indirect cooking.
2. Baste with melted butter every 45 minutes.
3. Let the brisket cook slowly on indirect heat (between 225°F to 275°F griddle zone) for about 5–6 hours.
4. Insert a meat thermometer to monitor internal temperature. Remove brisket from grill when internal temp hits 195°F (target is 210°F after rest).

Step 5: Rest and Slice

1. Let the brisket rest, tented with foil, for at least 30 minutes. During rest, it will carry over to final doneness.
2. Slice against the grain and serve.

Tips

• Use butter for basting—it enhances flavor without burning.
• The outer edge of the Arteflame cooktop offers lower, even heat for slow cooking.
• Always pull meat off 15°F before your target temp to account for carryover cooking.
• The mesquite wood gives this recipe its signature bold, earthy New Mexico flavor.
• The Arteflame grill allows you to cook side dishes right alongside your brisket.

Variations

1. Spicy Hatch Chile Brisket: Add New Mexico Hatch Chile powder to your rub for regional heat and flavor.
2. Coffee-Crusted Brisket: Mix in 1 tbsp ground espresso to the rub for a deep, smoky richness.
3. Brown Sugar Maple Brisket: Add 2 tbsp brown sugar and 1 tbsp maple syrup to give the bark a sweet crust.
4. Cumin-Cocoa Brisket: Blend in 1 tsp each of ground cumin and cocoa powder into the rub for a mole-inspired flavor profile.
5. Southwest Citrus Brisket: Marinate brisket with lime and orange juice before searing for a bright, zesty twist.

Best pairings

• Grilled street corn with queso fresco and chili-lime butter
• Skillet charred cowboy beans on the Arteflame flat top
• Warm flour tortillas or grilled sourdough bread
• Roasted green chiles and sweet onions
• Classic Mexican lager or smoky mezcal cocktail

Conclusion

This Arteflame-grilled mesquite smoked brisket is the epitome of bold, smoky New Mexico BBQ. With reverse-searing perfection and a flavor-packed bark, it’s as delicious as it is impressive. The Arteflame’s versatile cooktop creates flawless results every time—no oven, no mess, just phenomenal brisket.