Nevada Smoked Brisket Burnt Ends

Introduction

Unlock the rich, smoky flavors of slow-smoked brisket burnt ends using the Arteflame grill. With high-heat searing and reverse searing methods, we'll create sticky, caramelized brisket bites that melt in your mouth. Perfect for backyard cookouts in Nevada or anywhere you want big barbecue flavor without using an oven.

Ingredients

• 1 whole brisket point (5-6 lbs), trimmed and cubed into 2-inch chunks
• 3 tbsp yellow mustard
• ¼ cup coarse salt
• ¼ cup cracked black pepper
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• ½ cup brown sugar
• 1 cup BBQ sauce (your favorite)
• ½ stick of butter
• Wood chunks for smoke flavor (oak or hickory preferred)

Instructions

Step 1: Fire Up the Arteflame Grill

1. Soak three paper napkins with vegetable oil and place them in the center of the Arteflame grill.
2. Stack dry firewood on top of the paper napkins.
3. Light the paper napkins. The firewood will ignite easily, making the grill ready in about 20 minutes.
4. Add wood chunks for smoke flavor once the fire is stable and the cooktop is heating evenly.

Step 2: Prepare the Brisket

1. Trim excess fat and silver skin off the brisket point and cube the meat into 2" chunks.
2. In a large bowl, toss cubes with yellow mustard to help the rub stick.
3. Combine salt, black pepper, smoked paprika, garlic powder, and onion powder. Toss brisket cubes in dry rub evenly.

Step 3: High-Heat Sear

1. Use the center grill grate to sear each brisket cube for 30–60 seconds per side to lock in juices. The grate reaches over 1,000°F for a steakhouse-quality crust.

Step 4: Slow Cook on Flat Griddle

1. Move seared brisket cubes to the flat cooktop griddle near the outer edge (lower temp zone).
2. Sprinkle brown sugar and dab butter over each cube. Add wood chunks if needed for more smoke.
3. Continue cooking for about 2 hours, tossing occasionally for even caramelization.

Step 5: Glaze and Finish

1. Brush BBQ sauce over brisket bites and move slightly closer to the heat zone.
2. Cook for another 15–20 minutes until sauce caramelizes into a sticky glaze and internal temp reaches 190–195°F. Remove cubes when internal temp hits ~180°F to allow for carry-over cooking.

Tips

• Always sear first on the center grate to lock in those flavorful juices before cooking to doneness on the flat top using reverse sear.
• Use butter instead of oil on the cooktop—it enhances the flavor and browns beautifully.
• The center of the Arteflame griddle is hotter than the outside, so use temperature zones to your advantage.
• Let the brisket rest after cooking for 10 minutes before serving.
• Use a meat thermometer to monitor internal temps accurately.

Variations

1. Spicy Chipotle Burnt Ends: Add 1 tbsp chipotle powder to the dry rub and use chipotle BBQ sauce.
2. Asian-Inspired Burnt Ends: Replace BBQ sauce with hoisin sauce and a splash of soy sauce. Add 1 tsp Chinese five spice to the rub.
3. Maple Bourbon Burnt Ends: Add 2 tbsp maple syrup and a splash of bourbon into the glaze step.
4. Memphis-Style Burnt Ends: Use a tangy mustard-based sauce and add celery seed to the rub.
5. Caribbean Jerk Burnt Ends: Mix jerk seasoning into the rub and use a sweet mango-habanero glaze.

Best pairings

• Grilled garlic butter corn on the cob
• Cast iron baked beans (right on the cooktop)
• Grilled cornbread pancakes
• Smoky coleslaw with apple vinaigrette
• Ice-cold Nevada craft beer

Conclusion

Brisket burnt ends cooked on the Arteflame are smoky, caramelized BBQ bites of heaven. By combining the high-heat sear from the center grill with slow caramelization on the flat top, you’ll elevate this traditional BBQ dish with bold Nevada flair. No oven, no pans—just pure outdoor magic.