Authentic Georgia BBQ Brisket Burnt Ends Recipe for Arteflame

There is nothing quite like the melt-in-your-mouth experience of burnt ends, often hailed as the absolute "meat candy" of the barbecue world. However, when you introduce a Georgia twist to this classic dish, you elevate the flavor profile from merely smoky to a complex symphony of savory, sweet, and sticky goodness. This recipe focuses on the brisket point, the fattier section of the cut, which renders down beautifully on the high-heat sear of the Arteflame grill before being bathed in a luscious peach-infused glaze. Unlike traditional smokers that take all day, using the Arteflame allows you to achieve that coveted bark and caramelization through direct heat, locking in juices while creating a crisp exterior. Whether you are hosting a summer cookout or simply craving authentic Southern comfort food, these Georgia BBQ Brisket Burnt Ends will instantly become the star of your culinary repertoire.

Ingredients

The Meat & Rub

• 5-7 lbs Beef Brisket Point (separated from the flat)
• 1/4 cup Coarse Black Pepper
• 1/4 cup Kosher Salt
• 2 tbsp Granulated Garlic
• 2 tbsp Onion Powder
• 1 tbsp Smoked Paprika
• 1 tbsp Brown Sugar

The Georgia Peach Glaze

• 1 cup Your Favorite BBQ Sauce (preferably a sweet base)
• 1/2 cup Peach Preserves or Peach Jam
• 1/2 cup Unsalted Butter, cubed
• 2 tbsp Apple Cider Vinegar
• 1 tbsp Worcestershire Sauce
• 1/4 cup Honey or Maple Syrup

Instructions

Step 1: Prepare the Brisket

1. Start by separating the brisket point from the flat if you bought a whole packer brisket. Save the flat for another recipe or cook it alongside.
2. Trim excess hard fat, but leave about 1/4 inch of fat cap to help render and flavor the meat.
3. Cut the brisket point into uniform 1-inch to 1.5-inch cubes. Keeping them uniform ensures they cook evenly.
4. In a small bowl, mix the pepper, salt, garlic, onion powder, paprika, and brown sugar.
5. Generously coat the beef cubes with the seasoning rub, ensuring all sides are covered. Let the meat sit at room temperature for 30 minutes to allow the rub to adhere.

Step 2: Fire Up the Arteflame

1. Build a medium-sized fire in the center of your Arteflame grill. You want to establish a solid bed of coals to heat the cooktop griddle.
2. Allow the cooktop to reach searing temperature (about 400°F-450°F).
3. Lightly oil the plancha (griddle surface) with a high-smoke point oil like grapeseed or canola oil to prevent sticking and aid in searing.

Step 3: Sear the Burnt Ends

1. Place the seasoned brisket cubes directly onto the hot flat top griddle.
2. Sear the cubes for about 2-3 minutes per side. You are looking for a dark, crusty bark to form on the exterior.
3. Rotate the cubes using tongs to ensure every side gets that delicious Maillard reaction. The fat should begin to render, crisping the edges.
4. Move the seared meat to the cooler outer edges of the grill if they are browning too fast before the center warms through.

Step 4: The Braise and Glaze

1. While the meat is searing, place a cast-iron skillet or a heavy-duty foil pan directly on the flat top grill.
2. Add the BBQ sauce, peach preserves, apple cider vinegar, Worcestershire sauce, and honey to the pan. Stir until the preserves melt and the sauce bubbles.
3. Transfer the seared brisket cubes into the pan with the sauce.
4. Top the meat with the cubed butter.
5. Cover the pan with foil or a lid and let it simmer on a moderate heat zone of the grill for 45 to 60 minutes. The meat should become incredibly tender.
6. Remove the cover for the last 10 minutes to allow the sauce to thicken and become sticky, coating the meat like candy.

Tips

Mastering burnt ends on the Arteflame requires a keen eye on temperature management. Because the Arteflame cooks with conductive heat on the griddle, your cooking time is significantly faster than a traditional smoker, but you must be careful not to burn the sugars in the rub. When searing, keep the meat moving if your fire is particularly hot. For the braising stage, ensure your cast iron pan is not sitting directly next to the open flames in the center; move it toward the outer ring where the temperature is gentler. This ensures the collagen breaks down slowly without scorching the peach preserves, which have a high sugar content. If you want an extra smoky flavor, try adding a small chunk of hickory or pecan wood to the fire just before you cover the pan.

Variations

While the Georgia peach style is a crowd favorite, burnt ends are a versatile canvas for flavor. You can easily adapt this recipe to suit different palates or dietary preferences without losing the essence of the dish. If you cannot find a brisket point, a well-marbled chuck roast is a fantastic and budget-friendly alternative that mimics the texture of brisket when cooked properly. For those who prefer a savory bite over sweet, you can swap the fruit preserves for a coffee-infused BBQ sauce. Here are a few creative twists to try:

• Spicy Georgia Heat: Add chopped jalapeños or a teaspoon of cayenne pepper to the peach glaze.
• Bourbon Glazed: Stir in a shot of good quality bourbon into the sauce during the braising step.
• Poor Man’s Burnt Ends: Substitute brisket with cubed Chuck Roast (cook time may increase slightly).
• Asian Fusion: Replace BBQ sauce with Hoisin and add ginger to the glaze.
• Pecan Smoked: Use crushed pecans as a garnish at the very end for crunch and nutty flavor.

Best pairings

These rich, sticky burnt ends are incredibly decadent, so they pair best with sides that offer acidity, crunch, or a palate-cleansing freshness. Traditional Southern sides are the natural choice, creating a cohesive meal that transports you straight to a backyard in Atlanta. You want to balance the heavy fat content of the brisket with lighter or vinegary components. Avoid overly heavy mains as sides, as the burnt ends are filling enough on their own. Consider serving these alongside:

• Creamy Coleslaw: The vinegar and crunch cut through the richness of the meat.
• Jalapeño Cornbread: A spicy, savory bread soaks up the extra peach glaze perfectly.
• Collard Greens: Braised greens with a dash of vinegar add earthy balance.
• Pickled Red Onions: A simple topping that adds a bright pop of acid.
• Southern Sweet Tea: The ice-cold sweetness complements the smoky heat.

Conclusion

These Georgia BBQ Brisket Burnt Ends represent the pinnacle of outdoor cooking on the Arteflame. By combining the high-heat searing capabilities of the plancha with a slow, saucy braise, you achieve a texture that is crisp on the outside and buttery soft on the inside. The infusion of peach preserves pays homage to classic Georgia flavors, adding a unique sweetness that sets this recipe apart from standard BBQ fare. Whether you serve them as an appetizer or the main course, these sticky, caramelized bites are guaranteed to disappear quickly. Fire up your grill, gather your friends, and enjoy the ultimate taste of the South right in your own backyard.