South Dakota Style Buffalo Brisket Burnt Ends

Introduction

South Dakota is no stranger to bold flavors, and nothing screams flavor like tender, smoky Buffalo Brisket Burnt Ends grilled to sweet and smoky perfection. Using the Arteflame Grill, we take full advantage of the 1,000°F center grate and ultra-smooth flat top cooktop to reverse sear the meat for juicy, caramelized results that are show-stopping. No oven, no pans—just pure, fire-kissed magic.

Ingredients

• 1 brisket flat cut (about 4–5 lbs), trimmed
• 2 tablespoons kosher salt
• 2 tablespoons freshly ground black pepper
• 2 tablespoons smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1/2 cup unsalted butter, melted
• 1 cup barbecue sauce (your favorite brand or homemade)
• 1 tablespoon honey (optional, for extra caramelization)
• Wood chunks for smoke (oak, hickory or mesquite)

Instructions

Step 1: Fire up your Arteflame Grill

1. Pour a bit of vegetable oil on three paper napkins.
2. Set them in the center fire bowl and stack firewood on top.
3. Light the napkins. In about 20 minutes, your Arteflame will be ready with the center grill grate reaching over 1,000°F.

Step 2: Season the Brisket

1. In a small bowl, mix salt, pepper, smoked paprika, garlic powder, and onion powder.
2. Rub generously all over the brisket.
3. Let the brisket rest while the grill heats to absorb the rub fully.

Step 3: Sear over the Center Grill Grate

1. Place the brisket directly on the center grate and sear on both sides for 3–4 minutes until you get a deep golden crust that locks in juices.

Step 4: Slow Grill on the Flat Top

1. Move the brisket to the hotter inner ring of the flat cooktop.
2. Cook low and slow, rotating occasionally, for 2–3 hours until internal temperature reaches 190°F.
3. Add smoke chunks to the fire for additional smokiness.

Step 5: Cube and Sauce

1. Remove brisket when it reaches 190°F and rest for 15 minutes.
2. Cube into 1–1.5 inch pieces and toss with barbecue sauce and melted butter. Add honey for extra glaze.
3. Place the cubes back on the flat top to caramelize and get crispy edges (about 15–20 minutes).

Step 6: Serve

1. When burnt ends are sticky and beautifully caramelized, pull them off the grill and serve hot.

Tips

• Remove the brisket 15°F before your target temp—it’ll continue to cook off-heat.
• Use butter instead of oil on the flat top for flavor and golden crust.
• Cook vegetables or sides on outer edge zones of the flat cooktop simultaneously.
• The Arteflame’s multi-heat zones let you find perfect temps for each food item.
• Use a probe thermometer to ensure perfect doneness.

Variations

1. Spicy Chipotle Burnt Ends: Add chipotle powder and cayenne to your rub and use a hot chipotle BBQ sauce.
2. Asian-Inspired Burnt Ends: Use hoisin, soy sauce, garlic, and sesame seeds for a sticky sweet Asian twist.
3. Maple Bourbon Burnt Ends: Mix maple syrup with bourbon in your BBQ sauce for a rich, smoky-sweet flavor.
4. Carolina Mustard Burnt Ends: Swap traditional BBQ for a mustard-based sauce and add a sprinkle of brown sugar while caramelizing.
5. Texas-Style Burnt Ends: Use a bold dry rub with black pepper-heavy seasoning and no sauce—let the meat speak for itself.

Best pairings

• Grilled corn with lime butter and chili powder on the flat top
• Smoked mac & cheese made in a cast-iron skillet on the griddle
• Arteflame-grilled garlic bread
• Coleslaw with a vinegar-based dressing
• Cold South Dakota-brewed craft beer

Conclusion

These South Dakota Style Buffalo Brisket Burnt Ends are packed with sweet, smoky, and tender goodness. Grilled entirely on the Arteflame, this recipe highlights just how versatile this grill can be. From bold rubs to caramelized burnt ends, there’s no need for an oven or even pans. It’s outdoor cooking, the South Dakota way.