New York Pastrami-Smoked Brisket on Arteflame

Introduction

Pastrami-Smoked Brisket is the perfect fusion of bold New York deli flavors and the unmatched grilling capabilities of the Arteflame grill. This recipe delivers a smoky, spice-crusted brisket with juicy, tender interior and a steakhouse-quality sear. Cooked using the reverse sear method, first locking in juices at over 1,000°F then gently finishing on the flat cooktop, this brisket stays moist and deeply flavorful. With no lid or pots required, everything is grilled to perfection directly on the Arteflame for an effortless, delicious result.

Ingredients

• 1 whole beef brisket (10-12 lbs), trimmed
• 2 tbsp kosher salt
• 2 tbsp black pepper
• 2 tbsp coriander seeds, freshly ground
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp smoked paprika
• 2 tbsp brown sugar
• 2 tbsp yellow mustard (to bind the rub)
• 4 tbsp unsalted butter

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour vegetable oil onto three folded paper napkins.
2. Place napkins in the center of the grill basin.
3. Stack dry firewood over the napkins.
4. Light the napkins and let the wood burn until you achieve a solid bed of embers (approx. 20 min).

Step 2: Season the Brisket

1. In a small bowl, mix salt, pepper, coriander, garlic powder, onion powder, paprika, and brown sugar.
2. Rub the brisket all over with yellow mustard—this helps the rub stick.
3. Generously apply the spice mix, pressing it into the brisket for a thick, even coating.

Step 3: Sear the Brisket

1. Once the grill center grate hits 1,000°F, sear the brisket directly on it for 3–4 minutes per side to lock in juices and develop bark.
2. Melt butter on the flat cooktop and prepare to move the meat after searing.

Step 4: Reverse Sear on the Flat Cooktop

1. After searing, move the brisket onto the hot zone of the flat cooktop.
2. Place closer to the center for higher heat.
3. Let the brisket cook slowly, rotating every 20–30 minutes to ensure even cooking.
4. Cook until the internal temperature reaches 200°F for perfect tenderness.
5. Remove the brisket when it hits 185°F; it will climb to 200°F while resting.

Step 5: Rest and Slice

1. Move the brisket to a cutting board and tent with foil.
2. Let rest 30 minutes before slicing against the grain.

Tips

• Use a meat thermometer for accuracy—brisket is best at 200°F internal temp.
• Rotate the brisket across different heat zones to cook evenly.
• Butter on the griddle enhances flavor and texture.
• Plan ahead: brisket cooking may take 4–6 hours depending on size and heat.
• Always slice against the grain to ensure tenderness.

Variations

1. Coffee-Crusted Brisket: Replace paprika with espresso powder for a deep, roasted flavor with the pastrami spices.
2. Spicy Pastrami Brisket: Add 1 tsp cayenne pepper and 1 tsp chili flakes to the rub for a fiery kick.
3. Maple-Pastrami Brisket: Replace brown sugar with pure maple syrup and apply it as a glaze midway through cooking.
4. Herbaceous Brisket: Add dried thyme and rosemary to the spice rub for an earthy herb flavor.
5. Smoky BBQ Pastrami: Finish with a slather of smoky BBQ sauce on the flat cooktop near the end for a sweet-smoky profile.

Best Pairings

• Grilled rye bread on the cooktop with melted Swiss for a pastrami sandwich.
• Pickle spears and mustard slaw.
• Flat-top grilled sweet potatoes with a butter glaze.
• Classic deli sides like potato salad or coleslaw (also griddled or charred).
• Pair with a cold New York-style lager or smoked porter.

Conclusion

This New York-style Pastrami-Smoked Brisket is an experience in bold flavor and expert grilling. Thanks to the Arteflame grill’s high-heat searing and smooth reverse sear finish on the flat griddle cooktop, each bite bursts with smoky, juicy perfection. It’s a recipe designed to impress and satisfy.