Texas-Style Burnt Ends on Arteflame Grill

Introduction

Texas-Style Burnt Ends are legendary in the world of barbecue, and there’s truly no better way to perfect them at home than on the Arteflame Grill. Using the extreme heat of the center grill grate for an initial steakhouse-quality sear, then slow-finishing on the flat cooktop griddle, you’ll lock in all the bold, smoky flavors that make burnt ends so irresistible. Best of all, the even and responsive temperature zones of the Arteflame give you full control to caramelize every cube of brisket beautifully without burning. Whether you're gathering with friends or treating yourself, this Texas BBQ classic is pure savory bliss.

Ingredients

• 3 lbs beef brisket (preferably point cut), smoked and rested
• 1/4 cup barbecue sauce (Texas-style recommended)
• 2 tbsp brown sugar
• 3 tbsp unsalted butter
• Salt and black pepper to taste
• Wood chunks (oak or hickory preferred)
• Vegetable oil (for lighting grill)
• 3 paper napkins

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour a generous amount of vegetable oil over 3 paper napkins.
2. Place the soaked napkins in the Arteflame grill fire bowl.
3. Stack your firewood (oak or hickory) over the napkins.
4. Light the napkins and let the fire build. Your cooking surface will be ready in about 20 minutes.

Step 2: Cube and Season the Brisket

1. Cut the smoked and rested brisket into 1-inch cubes.
2. Season lightly with salt and pepper to taste.

Step 3: Sear on the Center Grill Grate

1. Place the brisket cubes directly on the center grill grate.
2. Sear each side quickly for 30-45 seconds to get a golden, caramelized crust. This locks in juices while adding smoky flavor.
3. Using tongs, move the cubes to the flat cooktop surface near the hotter center zone.

Step 4: Caramelize on the Flat Cooktop

1. Add the butter to the flat cooktop and melt it near the brisket cubes.
2. Sprinkle the brown sugar over the cubes and drizzle in the barbecue sauce.
3. Toss gently with your spatula, allowing the cubes to soak in the sauce and become sticky and crispy on the edges.
4. Cook for 10-15 minutes, flipping occasionally for even caramelization.
5. Remove the cubes when the internal temperature is 15°F below your target doneness — the carryover heat will finish the job.

Tips

• Use post oak or hickory wood for that authentic Texas smoke profile.
• Sear quickly over the center grill to avoid overcooking before moving to the flat top for that slow caramelization.
• Butter adds richer flavor vs olive oil and enhances caramelization on the griddle.
• You can grill veggies or cornbread simultaneously on the cooler edge of the Arteflame flat top.
• Always rest your brisket before cubing to retain maximum moisture.

Variations

1. Spicy Chipotle Burnt Ends: Add chipotle powder and a touch of hot honey for bold heat with smoky depth.
2. Bourbon & Maple Burnt Ends: Use maple syrup instead of brown sugar and a splash of bourbon for sweet-smoky complexity.
3. Korean BBQ Burnt Ends: Glaze with a mix of gochujang, sesame oil, and soy sauce; finish with toasted sesame seeds and scallions.
4. Garlic Butter Burnt Ends: Mix softened garlic into the butter before grilling for roasted garlic richness to each bite.
5. Texas Beer-BQ Burnt Ends: Add a splash of dark beer to the barbecue sauce for malty flavor depth.

Conclusion

Classic Texas-Style Burnt Ends cooked on the Arteflame Grill are smoky, sticky, caramelized perfection. With no need for pots, pans, or an oven, this method delivers unmatched flavor using the fire, steel, and time-tested techniques that elevate meat into something magical. Give it a go, and don't forget — Arteflame’s zones make it easy to cook everything at once with zero stress and no mess.

Best pairings

• Grilled elote (Mexican street corn) on the Arteflame griddle
• Buttery skillet cornbread cooked edge of the flat top
• Pickled red onions for tangy contrast
• Texas-style potato salad
• Cold IPA or sweet Southern iced tea