Missouri-Style Kansas City Burnt Ends on the Arteflame

Introduction

Kansas City Burnt Ends are a true Missouri barbecue classic—tender, smoky, and caramelized to perfection. Using the Arteflame Grill, we achieve a deep steakhouse-quality sear at 1,000°F before slow-cooking the brisket point on the flat cooktop, allowing the fat to render and flavors to intensify. With the unique heat zones of the Arteflame, you can cook everything perfectly, ensuring each bite is loaded with rich barbecue flavors. Get ready to impress your guests with this iconic dish!

Ingredients

• 1 whole beef brisket point (about 5-6 lbs)
• 2 tbsp kosher salt
• 2 tbsp black pepper
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1/2 cup butter, melted
• 1 cup Kansas City-style barbecue sauce
• 1/4 cup brown sugar
• 1 tbsp Worcestershire sauce
• 1 tbsp apple cider vinegar

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour vegetable oil onto three paper napkins and place them in the center of the grill.
2. Stack firewood over the oiled napkins and light them up.
3. Allow the grill to heat for about 20 minutes until the center grate reaches 1,000°F.

Step 2: Prepare the Brisket

1. Trim excess fat from the brisket point, leaving about 1/4 inch for flavor.
2. Mix salt, black pepper, smoked paprika, garlic powder, and onion powder to create a rub.
3. Coat the brisket generously with the rub.

Step 3: Sear the Brisket on the Center Grill Grate

1. Place the brisket point on the center grill grate.
2. Sear each side for 2-3 minutes until a deep, crusty bark forms.

Step 4: Slow Cook on the Flat Griddle

1. Move the seared brisket onto a cooler zone of the flat cooktop.
2. Cover it loosely with foil and let it cook, flipping occasionally, for about 2.5-3 hours until the internal temperature reaches 175°F.

Step 5: Caramelize with Sauce

1. Mix barbecue sauce, melted butter, brown sugar, Worcestershire sauce, and apple cider vinegar.
2. Cube the brisket into 1-inch chunks and toss them in the sauce.
3. Place the cubes back on the griddle, letting the sauce thicken and caramelize for about 15-20 minutes.

Step 6: Rest and Serve

1. Remove the burnt ends when they reach an internal temperature of 200°F.
2. Let them rest for about 15 minutes before serving.
3. Enjoy the ultimate Missouri-style burnt ends!

Tips

• For extra smokiness, use hickory or oak wood in your Arteflame grill.
• Let the brisket rest before cutting to retain juices.
• Monitor your heat zones to control caramelization.
• Keep a basting brush handy to add extra sauce as needed.
• Serve with pickles and white bread for classic KC-style dining.

Variations

1. Spicy Burnt Ends: Add cayenne pepper and hot sauce to the barbecue sauce for a fiery kick.
2. Honey Glazed Burnt Ends: Swap brown sugar for honey to create a glossy, sweet finish.
3. Korean BBQ Burnt Ends: Use a marinade of soy sauce, ginger, and gochujang for an Asian twist.
4. Bourbon-Glazed Burnt Ends: Add a splash of bourbon to the barbecue sauce for a smoky-sweet depth of flavor.
5. Texas-Style Burnt Ends: Use a salt-and-pepper-only rub and serve with a lighter vinegar-based sauce.

Best pairings

• Classic coleslaw
• Crispy fries
• Grilled corn on the cob
• Baked beans
• Buttermilk cornbread
• Ice-cold craft beer

Conclusion

With the Arteflame Grill, achieving authentic Missouri burnt ends has never been easier. The combination of high-heat searing and slow cooking on the flat griddle creates restaurant-worthy results. Whether caramelized, spicy, or bourbon-glazed, these burnt ends are sure to be a hit at your next barbecue. Fire up your grill and give this classic Kansas City dish a try!