Tennessee BBQ Brisket Burnt Ends on Arteflame

Introduction

Sweet, smoky, crispy, and packed with Southern BBQ flavor—welcome to the ultimate Tennessee BBQ Brisket Burnt Ends recipe, made completely on the versatile and high-heat Arteflame grill. By using the reverse searing method, we lock in the juices with a 1,000°F sear on the center grill grate, then finish the brisket cubes low and slow on the outer griddle. Forget the oven—this all-in-one grilling station creates deep flavor and perfect texture while adding that signature Arteflame flair to your backyard BBQ. Prepare for meat that melts in your mouth and bark that crunches just right.

Ingredients

• 1 whole beef brisket point (around 5 lbs)
• 3 tbsp yellow mustard (binder)
• 1/4 cup BBQ dry rub (your favorite blend or homemade)
• 1/2 cup brown sugar
• 1/2 cup Tennessee whiskey BBQ sauce
• 4 tbsp unsalted butter, cut into cubes
• 1 tbsp Worcestershire sauce
• Kosher salt and cracked black pepper to taste
• Vegetable oil (for lighting grill)
• 3 paper napkins (for lighting)
• Firewood

Instructions

Step 1: Fire Up the Arteflame Grill

1. Stack 3 paper napkins in the center fire bowl of your Arteflame grill.
2. Pour some vegetable oil on the napkins.
3. Place firewood over the napkins and light them.
4. Let the grill heat for about 20 minutes until the center grill grate reaches 1,000°F.

Step 2: Prep the Brisket

1. Trim excess fat from the brisket, keeping about 1/4" of fat cap.
2. Rub the brisket with mustard to help the seasoning stick.
3. Generously apply BBQ dry rub, covering all sides.
4. Let the brisket sit at room temp while the grill heats up.

Step 3: Sear the Brisket

1. Place the brisket on the center grill grate for 2–3 minutes per side to achieve a caramelized crust.
2. Flip to sear all sides evenly for a steakhouse-style bark.

Step 4: Slow Cook on Griddle

1. Move the seared brisket to the inner area of the flat cooktop griddle for indirect cooking.
2. Cover partially using a foil tent (no lid needed).
3. Continue cooking until the brisket hits an internal temp of 190°F, turning occasionally.
4. Remove when the internal temperature reaches ~185°F (meat continues cooking after removal).

Step 5: Cube and Sauce

1. Cube the brisket into 1-inch pieces.
2. Mix cubes with brown sugar, BBQ sauce, Worcestershire, and butter directly on the hot griddle cooktop near the edge.
3. Simmer and toss cubes until caramelized and crispy on all sides, about 10–15 minutes.

Tips

• Let cooked brisket rest for at least 10 minutes to retain juices.
• Sear in small batches if working with multiple briskets.
• Use heat zones of the Arteflame cooktop to control doneness – hotter near the center, cooler as you move out.
• Always use a meat thermometer to track internal temp precisely.
• Keep food from burning by staying on the cooktop – the fire never touches the food directly.

Variations

1. Spicy Jalapeño Burnt Ends: Add sliced jalapeños and a spicy chipotle BBQ sauce for an extra kick.
2. Maple Bourbon Burnt Ends: Swap brown sugar for maple syrup and use a bourbon glaze for a sweet and smoky flavor.
3. Kansas City Style Burnt Ends: Go heavy on molasses in your BBQ sauce and add paprika to your rub for rich color and sweetness.
4. Korean BBQ Burnt Ends: Use a sweet soy glaze with garlic and ginger, and top with sesame seeds and green onions.
5. Pineapple Teriyaki Burnt Ends: Coat brisket with teriyaki glaze and grilled pineapple chunks for a tropical twist.

Conclusion

With its even heat zones and unmatched high-temp searing power, the Arteflame grill turns traditional Tennessee BBQ Brisket Burnt Ends into a next-level flavor experience. Crispy, juicy, and loaded with bold BBQ taste—this recipe is your new backyard favorite.

Best Pairings

• Grilled corn with lime butter
• Southern-style baked beans (cooked on the Arteflame griddle)
• Skillet mac and cheese
• Cold Tennessee lager or bourbon lemonade
• Grilled peach cobbler for dessert