Kentucky BBQ Burnt Ends on the Arteflame Grill

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

1. Pour some vegetable oil onto three paper napkins.
2. Place the napkins in the grill and stack firewood over them.
3. Light the napkins and allow the fire to build.
4. Give the grill about 20 minutes to reach cooking temperature.

Step 2: Prepare the brisket

1. Trim excess fat off the brisket, leaving about 1/4 inch for flavor.
2. Season generously with salt, pepper, garlic powder, smoked paprika, and brown sugar.

Step 3: Sear the brisket

1. Place the brisket on the center grill grate and sear for 3-4 minutes per side at 1,000°F.
2. Once a deep crust has formed, move the meat to the flat griddle cooktop.

Step 4: Cook the brisket to perfection

1. Cook the brisket on the griddle, flipping occasionally.
2. Baste with melted butter to keep it moist and flavorful.
3. Remove the brisket from the grill once the internal temperature reaches 185°F.
4. Let it rest for 20 minutes.

Step 5: Cube and caramelize

1. Cut the rested brisket into 1-inch cubes.
2. Toss with bourbon-infused barbecue sauce, honey, and apple cider vinegar.
3. Place the cubes back on the Arteflame flat cooktop griddle.
4. Cook for another 15-20 minutes, stirring every few minutes until caramelized.

Step 6: Serve

1. Remove from the grill and let cool slightly.
2. 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

1. Spicy Kentucky Burnt Ends: Add cayenne pepper and chopped jalapeños for extra heat.
2. Sweet & Smoky Burnt Ends: Increase the brown sugar and add a touch of maple syrup.
3. Garlic Butter Burnt Ends: Infuse the butter with fresh minced garlic for a rich, savory finish.
4. Whiskey Glazed Burnt Ends: Replace bourbon with a smoky whiskey for a deeper flavor.
5. 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!