Texas Burnt Ends on the Arteflame Grill

Introduction

Texas-style burnt ends are the rich, flavorful bites of caramelized brisket renowned in BBQ circles. With the Arteflame grill, you’ll take these smoky cubes to a new level by searing on the 1,000°F center grate and slowly rendering them to tender perfection on the cooktop. No oven, pans, or extra tools needed—just fire, cast iron, and bold Texas flavor.

Ingredients

• 3 lbs smoked brisket (preferably the point cut), cut into 1.5" cubes
• 1/2 cup unsalted butter
• 1/4 cup brown sugar
• 1 cup Texas-style barbecue sauce
• Salt and pepper to taste
• Optional: 1 tsp smoked paprika or chili powder for extra heat

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour vegetable oil on three napkins and place them in the grill bowl.
2. Stack seasoned firewood over the napkins.
3. Light the napkins—your fire will be ready for grilling in about 20 minutes.

Step 2: Prepare the brisket cubes

1. Cut pre-smoked brisket into 1.5" cubes.
2. Season lightly with salt, pepper, and optional smoked paprika or chili powder.

Step 3: Sear the brisket on the center grate

1. Use the center grill grate once it reaches around 1,000°F to sear each cube of brisket.
2. Place cubes on the center grate and sear for 1–2 minutes per side to lock in juices.
3. Move seared brisket pieces to the hotter edge of the flat top cooktop to continue cooking.

Step 4: Caramelize the burnt ends

1. Add butter to the cooktop near the center where it sizzles gently.
2. Place brisket cubes into the melted butter pool.
3. Sprinkle brown sugar evenly over the meat to start the caramelization process.
4. Drizzle with barbecue sauce, letting it slowly reduce and thicken into a glaze.
5. Stir and flip regularly to ensure even coating without burning—use medium-high zones for control.

Step 5: Check temperature and serve

1. When brisket cubes reach an internal temperature 15°F below your target (typically 190°F for burnt ends), remove them from the grill.
2. Let rest for 10 minutes before serving to allow carryover cooking to finish.

Tips

• Use the outer radial zones of the cooktop for lower heat—perfect for sugar-based sauces that can scorch over direct fire.
• Use butter instead of oil—its richness enhances the smoky, savory quality of the brisket.
• Flip cubes with tongs to keep the glaze coating even.
• Rotate meat to different heat zones to control caramelization and texture.
• Add wood chips to the fire for more smoke flavor.

Variations

1. Sweet Honey Glazed: Swap out brown sugar for honey and use a honey BBQ sauce for sweeter flavor notes.
2. Spicy Chipotle Burnt Ends: Add 1 tbsp chipotle puree and use chipotle BBQ sauce for a smoky heat profile.
3. Bourbon Maple Burnt Ends: Stir in 2 tbsp bourbon and a splash of maple syrup with the barbecue sauce.
4. Asian Fusion Burnt Ends: Replace BBQ sauce with hoisin and soy glaze, and finish with toasted sesame seeds and scallions.
5. Garlic Butter Burnt Ends: Melt garlic-infused butter and toss brisket pieces in it with parmesan for a savory twist.

Conclusion

Making Texas-style burnt ends on the Arteflame is not just grilling—it's a show of flavor, technique, and smoky artistry. From high-heat searing to slow caramelized finish, you use every zone of the grill to perfect these meaty bites. Whether you're hosting a backyard BBQ or weekend gathering, this recipe brings authentic Texas BBQ with a gourmet finish.

Best Pairings

• Grilled jalapeño cornbread cooked on the flat top
• Griddle-seared mac & cheese fritters
• Smoked grilled elote (Mexican street corn)
• Sweet tea or a Texas bourbon cocktail
• Pickled red onions or cucumber salad for contrast