Ohio Smoked Brisket Bites on the Arteflame

Introduction

These Ohio-style Smoked Brisket Bites are tender, juicy, and full of bold BBQ flavor. Grilled entirely on the Arteflame, they’re bite-sized powerhouses of smoky flavor and caramelized crust. Using the reverse sear method and a homemade rub, you’ll create steakhouse-worthy results at home without ever using a lid or an oven. If you love wood-fired BBQ, prepare to make these your new go-to for any occasion.

Ingredients

• 3 lb beef brisket (flat cut or point, trimmed)
• 2 tbsp smoked paprika
• 2 tbsp brown sugar
• 1 tbsp kosher salt
• 1 tbsp black pepper
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp cayenne pepper (optional for heat)
• 2 tbsp unsalted butter (for grilling)
• Wood for firing (oak or hickory recommended)

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins.
2. Place the napkins in the center of the Arteflame grill.
3. Stack your hardwood firewood (oak or hickory) over the napkins.
4. Light the napkins and allow the fire to build for about 20 minutes, until the center grate reaches over 1,000°F and the flat cooktop is evenly heated.

Step 2: Prepare the homemade BBQ rub

1. In a bowl, combine smoked paprika, brown sugar, kosher salt, black pepper, garlic powder, onion powder, and cayenne pepper.
2. Mix well to blend all the spices evenly.

Step 3: Season the brisket

1. Pat the brisket dry with paper towels.
2. Rub the spice blend generously onto all sides of the brisket, pressing it in for full coverage.
3. Let the brisket rest at room temperature for 20 minutes while your grill continues to heat.

Step 4: Reverse sear the brisket

1. Sear the brisket on the center grate for about 2-3 minutes on each side until a dark crust forms. This locks in the juices.
2. Move the brisket to the flat cooktop closer to the outer edge to finish cooking slowly.
3. Cook, turning occasionally, until the internal temp is 195°F (remove at 180°F). Use a meat thermometer for precision.
4. Let the brisket rest for at least 10 minutes before slicing.

Step 5: Slice and serve

1. After resting, cut the brisket into bite-size cubes.
2. Return the cubes to the flat top near the center for 1 minute to caramelize all sides.
3. Serve hot and sizzling right off the Arteflame!

Tips

• Use hardwoods like oak or hickory for best smoke flavor.
• Don’t skip the resting stage — it keeps brisket melt-in-your-mouth tender.
• Adjust position on the flat top griddle to control cooking temperature.
• Use butter on the flat top instead of oil for better flavor and searing.
• Remove the brisket 15°F before target temperature — it will keep cooking after removing from heat.

Variations

1. Honey Chipotle Brisket Bites: Swap brown sugar with honey powder and add chipotle chili powder for smoky heat and sweet depth.
2. Maple Bourbon Brisket Bites: Add 1 tbsp maple sugar to the rub and brush lightly with bourbon on the flat top during final sear for a sweet whiskey twist.
3. Texas Heat Brisket Bites: Increase cayenne to 2 tsp and add mustard powder for extra kick and tang.
4. Korean BBQ Brisket Bites: Mix in Korean gochugaru chili flakes and serve with sesame seeds and scallions for an Asian twist.
5. Garlic Herb Brisket Bites: Replace pepper with rosemary and thyme, and finish with minced garlic butter on the flat top for a savory herb crust.

Conclusion

These Ohio-style Smoked Brisket Bites are perfect for feeding a crowd or elevating your weekend grill session. With the Arteflame grill, you’ll get a professional sear, full control of temperature, and an unforgettable smoky finish. Plus, no pots, pans, or mess — just pure wood-fired delight!

Best pairings

• Grilled corn with chipotle butter on the flat top
• Charred sweet potato wedges with sea salt
• Flat top grilled asparagus with lemon zest
• Wood-fired sourdough slices
• A bold red Zinfandel or a craft-brewed porter