Delaware BBQ Brisket Burnt Ends - Sweet & Smoky Perfection

Introduction

Delaware BBQ Brisket Burnt Ends are the ultimate grilled indulgence. Perfectly seared, slow-cooked on the Arteflame grill, and caramelized in a rich BBQ sauce, these burnt ends deliver a smoky-sweet bite that's irresistible. Using the Arteflame grill for this recipe ensures a deep, flavorful crust while keeping the meat incredibly juicy. Get ready to impress your guests with this crowd-pleasing dish!

Ingredients

• 4 lbs beef brisket point
• 2 tbsp coarse salt
• 2 tbsp black pepper
• 1 tbsp garlic powder
• 1 tbsp smoked paprika
• 1 cup BBQ sauce
• 2 tbsp brown sugar
• 2 tbsp unsalted butter
• 1 tbsp apple cider vinegar
• 1 tbsp Worcestershire sauce
• 1 tsp cayenne pepper (optional for heat)

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour vegetable oil on three paper napkins and place them in the grill.
2. Stack firewood over the soaked napkins.
3. Light the paper napkins and let the fire build for about 20 minutes.

Step 2: Prepare the Brisket

1. Trim excess fat from the brisket point.
2. Season generously with salt, pepper, garlic powder, and smoked paprika.

Step 3: Sear the Brisket

1. Place the brisket on the center Arteflame grill grate at 1,000°F.
2. Sear for 2-3 minutes per side to lock in juices.

Step 4: Slow Cook on the Flat Cooktop

1. Move the seared brisket to the flat cooktop, positioning it in a medium-heat zone.
2. Cook slowly, flipping occasionally, until the internal temperature reaches 190°F.
3. Remove from heat and let rest for 10 minutes.

Step 5: Cube and Caramelize

1. Cut the brisket into 1-inch cubes.
2. Spread butter onto the flat cooktop.
3. Mix BBQ sauce, brown sugar, apple cider vinegar, Worcestershire sauce, and cayenne pepper.
4. Toss the brisket cubes in the sauce and place them onto the griddle.
5. Cook for another 10 minutes until caramelized.

Step 6: Serve and Enjoy

1. Remove burnt ends when they reach 200°F.
2. Let them rest for 5 minutes before serving.

Tips

• Use only the brisket point for maximum tenderness.
• Cook the burnt ends low and slow on the griddle to get the perfect caramelization.
• Remove the meat from the grill 15°F before the target temperature as it will continue to cook while resting.

Variations

1. Spicy Burnt Ends: Add extra cayenne and a teaspoon of hot sauce for a fiery kick.
2. Maple-Glazed Burnt Ends: Substitute brown sugar with maple syrup for a deep, sweet flavor.
3. Bourbon BBQ Burnt Ends: Add 2 tbsp of bourbon to the BBQ sauce for a rich, smoky taste.
4. Korean-Style Burnt Ends: Use gochujang paste and honey in place of BBQ sauce.
5. Teriyaki Burnt Ends: Swap BBQ sauce for teriyaki glaze for an Asian twist.

Conclusion

With the Arteflame grill, you can achieve perfectly seared, caramelized BBQ brisket burnt ends without needing an oven. This recipe brings out the best smoky, sweet, and charred flavors that will make your cookout unforgettable.

Best Pairings

• Grilled cornbread with honey butter
• Smoky baked beans cooked on the griddle
• Grilled asparagus lightly seasoned with butter
• Crispy coleslaw with apple cider vinegar
• A glass of bourbon or a bold red wine