Oklahoma Burnt Ends on Arteflame Grill

Introduction

Nothing says Oklahoma barbecue like burnt ends. These smoky, caramelized beef cubes are grilled to perfection using the unique capabilities of the Arteflame grill. First, they’re reverse seared for that gorgeous crust, then slow-cooked on the flat top in their own juices until tender and sticky-sweet. The center grate hits over 1,000°F, locking in juices just like a steakhouse sear. It’s all done outdoors, no lids, no oven, and no pans. Just fire, meat, and rich smoky flavor.

Ingredients

• 1 whole brisket point (about 4-5 lbs)
• 2 tbsp yellow mustard
• 1/4 cup your favorite BBQ dry rub
• 1/2 cup BBQ sauce (choose an Oklahoma-style sweet and smoky sauce)
• 1/4 cup brown sugar
• 3 tbsp unsalted butter (for griddling)
• Salt and pepper, to taste
• Oak or hickory wood for smoking

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour some vegetable oil on three paper napkins.
2. Place the soaked napkins in the center of your Arteflame grill bowl.
3. Stack firewood on top of the napkins.
4. Light the paper and allow firewood to ignite.
5. Wait about 20 minutes until flames reduce and the cooktop and center grate are hot and ready.

Step 2: Prepare the Brisket

1. Trim the brisket point, leaving about 1/4 inch of fat for flavor.
2. Rub yellow mustard over the entire surface.
3. Coat generously with BBQ dry rub, pressing into the meat.
4. Let brisket sit at room temp for 30 minutes while the grill gets hot.

Step 3: Reverse Sear on the Arteflame

1. Place the brisket fat-side down on the outer flat cooktop area to slowly heat and smoke.
2. Cook for about 2.5 to 3 hours, turning occasionally and monitoring internal temperature.
3. Once the brisket reaches 160°F, move it to the 1,000°F center grill grate for a quick sear, about 1-2 minutes per side.
4. Remove from sear and rest for 10 minutes.

Step 4: Cube and Caramelize

1. Cube the seared brisket into 1-inch chunks.
2. In a large section of the cooktop, add butter, brown sugar, and BBQ sauce.
3. Add brisket cubes and stir to coat, allowing sauce to caramelize as it cooks for another 20 minutes, rotating for even bark.
4. Pull off the grill once the internal temp reaches about 195°F (remove at 180°F-185°F to account for rest time).

Tips

• Always pull meat off the grill 15°F before your target temp to avoid overcooking.
• Use oak or hickory for a strong smoky profile true to Oklahoma BBQ style.
• Rotate burnt ends on the cooktop to use the Arteflame heat zones for perfect bark without burning.
• Butter over olive oil offers a deeper savory flavor when griddling.
• Let meat rest covered with foil for 10-15 minutes before serving to retain juices.

Variations

1. Spicy Texas Heat: Add cayenne pepper to your seasoning and mix in a hot BBQ sauce with chipotle for extra kick.
2. Maple Bourbon Burnt Ends: Swap brown sugar with maple syrup and splash a little bourbon in the glaze while on the griddle.
3. Kansas City Sweet Burnt Ends: Use a molasses-heavy BBQ sauce and double the brown sugar for more intense sweetness.
4. Asian-Inspired Burnt Ends: Brush with a glaze made of hoisin, soy sauce, and honey, and top with sesame seeds and green onions.
5. Garlic Herb Burnt Ends: Mix in roasted garlic and a herb compound butter to coat cubes while finishing on the griddle.

Conclusion

Oklahoma Burnt Ends on the Arteflame grill are a delicious shortcut to true BBQ decadence—no pots, no lids, no mess—just pure beefy perfection. Using the intense heat of the center grate for that steakhouse-style sear and the smooth, even griddling surface for melting flavors together gives you a recipe that’s all flavor and all fire. Whether you're cooking for family or a big tailgate crowd, these burnt ends will steal the show.

Best pairings

• Grilled Jalapeño Cornbread
• Sweet BBQ Baked Beans (cooked on the griddle)
• Pickled Red Onions
• Smoky Grilled Mac and Cheese
• Fresh Lemonade or a cold Oklahoma beer