Smoky Maple BBQ Brisket on Arteflame in New Hampshire

Introduction

There’s something truly special about slow-cooked brisket infused with smoky-sweet maple flavors—especially when it’s done on an Arteflame Grill. This Smoky Maple BBQ Brisket recipe keeps everything outdoors and flame-kissed. By using the reverse searing method, we first sear the brisket on the blazing-hot center grill grate at over 1,000°F. Then we slow-cook it to tender perfection on the surrounding flat top griddle, which offers perfect control of cooking zones without flare-ups or charring. No pots, no pans, no oven. Just epic flavor from start to finish—New Hampshire-style.

Ingredients

• 1 whole beef brisket (8–10 lbs), trimmed
• 2 tbsp kosher salt
• 1 tbsp coarse ground black pepper
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp chili powder
• 2 tsp ground mustard
• 1/4 cup pure New Hampshire maple syrup
• 2 tbsp butter (for griddle)
• Optional: Hickory or applewood chunks for stronger wood flavor

Instructions

Step 1: Fire up your Arteflame grill

1. Pour a light splash of vegetable oil on three paper napkins.
2. Place them in the center of the Arteflame grill.
3. Stack quality firewood on top of the napkins.
4. Light the napkins and let the fire develop until the grill is hot—about 20 minutes.

Step 2: Prepare the rub

1. In a bowl, mix together salt, black pepper, smoked paprika, garlic powder, onion powder, chili powder, and ground mustard.
2. Rub this mixture all over the brisket, massaging it into all the crevices.
3. Drizzle with maple syrup and rub it in evenly to create a sticky, flavor-packed crust.

Step 3: Sear the brisket

1. Place the brisket fat side down on the center grill grate once it has reached 1,000°F.
2. Sear for 2–3 minutes per side to lock in juices and create deep caramelization.

Step 4: Reverse sear and slow-cook

1. Move the seared brisket to the flat top cooktop, placing it closer to the outer edge for lower heat cooking.
2. Maintain a steady fire and butter the surface under the brisket to enhance richness.
3. Cook until the internal temperature of the brisket reaches 200°F. This will take 4–6 hours depending on the thickness of the brisket.
4. Remove brisket once it hits 185°F internal, then wrap and rest for 30–45 minutes as it climbs to 200°F naturally off the grill.

Step 5: Slice and serve

1. Slice brisket against the grain in 1/4-inch strips and serve warm with all your griddled sides from the cooktop.

Tips

• Use hardwood like hickory or oak to enhance smoky richness.
• Let the brisket rest fully before slicing to avoid losing juices.
• You can cook caramelized onions, asparagus, corn, or potatoes right on the flat top while brisket slow-cooks.
• Adjust the brisket’s position on the griddle to regulate heat exposure as needed.
• Butter is your best friend—don’t be shy when adding to the cooktop for flavor.

Variations

1. Maple Chipotle Brisket: Add 1 tbsp chipotle powder to the rub for a bold, smoky heat that balances the sweetness of the maple syrup.
2. Maple Bourbon Brisket: Mix 2 tbsp bourbon with the maple syrup before rubbing, adding deep caramel notes with a southern twist.
3. Garlic Herb Brisket: Replace paprika with herbs like rosemary and thyme; and add minced garlic to the rub for a more savory profile.
4. Sweet Heat Peach Brisket: Swap maple syrup for peach preserves and add cayenne to the rub for a bold fruit-spiced contrast.
5. Coffee Maple Brisket: Add 1 tbsp of finely ground espresso to the dry rub for a rich, roasty depth that pairs perfectly with maple.

Best pairings

• Grilled buttered corn on the Arteflame griddle
• Cast-iron-style griddled smashed potatoes
• Griddle-roasted Brussels sprouts with bacon
• Cold craft beer or maple-infused whiskey cocktails
• Grilled New Hampshire apple slices with cinnamon butter

Conclusion

This Smoky Maple BBQ Brisket is a showstopper and perfectly suited for an Arteflame grill in the heart of New Hampshire or anywhere else you’re grilling up greatness. Using the reverse sear method and cooking start to finish on the Arteflame, this technique guarantees brisket that's juicy, tender, and deeply flavored. Best of all, there’s almost no cleanup after—just flavor-packed memories.