Virginia Hickory-Smoked BBQ Brisket on Arteflame

Introduction

Nothing says Southern BBQ quite like hickory-smoked brisket. This Virginia Hickory-Smoked BBQ Brisket is cooked to perfection on the Arteflame grill using the reverse sear method for a juicy, smoky, steakhouse-quality finish. With no lid and 1,000°F center searing capability, the Arteflame is perfect for getting that authentic bark and tender interior—no pots, no pans, just pure fire-grilled flavor.

Ingredients

• 1 whole beef brisket (8-12 lbs), trimmed
• 2 tbsp kosher salt
• 1 tbsp coarse black pepper
• 1 tbsp smoked paprika
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tbsp brown sugar
• 4 tbsp unsalted butter, softened
• Hickory wood chunks for smoke
• Optional: 1 tbsp mustard (as a binder for the rub)

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins.
2. Place them in the center of the Arteflame grill base.
3. Stack firewood above the soaked napkins.
4. Light the napkins and let the fire build for 20 minutes.
5. Add hickory wood chunks for sweet, smoky flavor.

Step 2: Prepare the Brisket

1. Trim any hard fat off the brisket, leaving about 1/4 inch fat cap.
2. Mix all spices together in a bowl to create your brisket rub.
3. Optional: Rub the mustard on all sides of the brisket to help the rub adhere.
4. Coat the entire brisket evenly with the rub mixture.
5. Let the brisket sit at room temperature for 30 minutes while the grill heats.

Step 3: Sear the Brisket

1. Place the brisket fat side down on the center searing grate over 1,000°F flame.
2. Sear each side for about 2-3 minutes to lock in the juices and develop bark.

Step 4: Slow Cook on the Flat Top

1. After searing, move the brisket to the edge of the Arteflame’s flat cooktop griddle where the heat is lower.
2. Cover loosely with foil tent (not touching the meat) and let cook slowly.
3. Monitor temps with a digital thermometer; cook until internal temp reaches about 195°F.
4. Remove the brisket at 180°F, as it will continue cooking off the heat to reach 195°F.
5. Let brisket rest for 30 minutes before slicing against the grain.

Tips

• Always remove brisket 15°F before the final temp—carryover cooking brings it to perfection.
• Use butter instead of oil on the griddle for richer, more savory flavor.
• Let rest wrapped in butcher paper or foil to retain juices.
• The hotter inner area of the flat top is great for crisping up the bark, while the outer edge is excellent for slow cooking.
• Keep rotating to maintain even cooking based on heat zones.

Variations

1. Texas-Style Brisket: Use only salt and black pepper for an authentic Lone-Star flavor.
2. Spicy Chipotle Brisket: Add 1 tsp ground chipotle pepper and 1 tsp cayenne to your rub for a smoky heat.
3. Maple Bourbon Brisket: Mix in 1 tbsp maple syrup and a splash of bourbon into the rub for sweet-smoky notes.
4. Carolina Mustard Brisket: Use yellow mustard heavily as the binder and add mustard seed powder to the rub.
5. Coffee-Rubbed Brisket: Add 1 tbsp finely ground coffee beans to the rub for earthy depth.

Best pairings

• Grilled corn with chili butter on the flat top.
• Smoky baked beans cooked in a cast-iron pan on the grill.
• Charred peaches or pineapple for a sweet side.
• Crispy griddle-fried potatoes with garlic and rosemary.
• A strong Virginia bourbon or local IPA to wash it down.

Conclusion

The Arteflame grill transforms classic Virginia BBQ brisket into a rustic culinary triumph. With wood-fired heat zones, direct searing over live flames, and slow finishing on the flat top cooktop, your brisket will be smoky, crusty, and unforgettable every time. Enjoy it hot off the grill or sliced for sandwiches the next day!