Introduction
Kentucky BBQ Burnt Ends on the Arteflame grill are an absolute must-try. Searing over 1,000°F locks in the juices, while slow caramelization on the flat griddle enhances flavor. Once you’ve made these once, they’ll be a grilling staple in your home!
Ingredients
- 1 whole brisket (about 12-14 lbs), trimmed
- 2 tbsp kosher salt
- 2 tbsp black pepper
- 1 tbsp garlic powder
- 1 tbsp smoked paprika
- 1 tbsp brown sugar
- 2 tbsp butter
- 1 cup bourbon-infused barbecue sauce
- 1/2 cup honey
- 1/4 cup apple cider vinegar
Instructions
Step 1: Fire up the Arteflame grill
- Pour some vegetable oil onto three paper napkins.
- Place the napkins in the grill and stack firewood over them.
- Light the napkins and allow the fire to build.
- Give the grill about 20 minutes to reach cooking temperature.
Step 2: Prepare the brisket
- Trim excess fat off the brisket, leaving about 1/4 inch for flavor.
- Season generously with salt, pepper, garlic powder, smoked paprika, and brown sugar.
Step 3: Sear the brisket
- Place the brisket on the center grill grate and sear for 3-4 minutes per side at 1,000°F.
- Once a deep crust has formed, move the meat to the flat griddle cooktop.
Step 4: Cook the brisket to perfection
- Cook the brisket on the griddle, flipping occasionally.
- Baste with melted butter to keep it moist and flavorful.
- Remove the brisket from the grill once the internal temperature reaches 185°F.
- Let it rest for 20 minutes.
Step 5: Cube and caramelize
- Cut the rested brisket into 1-inch cubes.
- Toss with bourbon-infused barbecue sauce, honey, and apple cider vinegar.
- Place the cubes back on the Arteflame flat cooktop griddle.
- Cook for another 15-20 minutes, stirring every few minutes until caramelized.
Step 6: Serve
- Remove from the grill and let cool slightly.
- Serve with your favorite sides and enjoy!
Tips
- Always remove meat from the grill when it’s 15°F below the target internal temp to prevent overcooking.
- Use only wood as fuel for the best smoky flavor.
- Rest the brisket adequately to retain juices before slicing.
Variations
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Spicy Kentucky Burnt Ends: Add cayenne pepper and chopped jalapeños for extra heat.
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Sweet & Smoky Burnt Ends: Increase the brown sugar and add a touch of maple syrup.
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Garlic Butter Burnt Ends: Infuse the butter with fresh minced garlic for a rich, savory finish.
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Whiskey Glazed Burnt Ends: Replace bourbon with a smoky whiskey for a deeper flavor.
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Kentucky Honey Mustard Burnt Ends: Mix barbecue sauce with Dijon mustard and honey for a tangy twist.
Best pairings
- Southern-style cornbread
- Grilled mac and cheese
- Coleslaw with apple cider vinegar dressing
- Kentucky bourbon neat or on the rocks
- Grilled sweet potatoes
Conclusion
Kentucky BBQ Burnt Ends on the Arteflame grill are an absolute must-try. Searing over 1,000°F locks in the juices, while slow caramelization on the flat griddle enhances flavor. Once you’ve made these once, they’ll be a grilling staple in your home!