Introduction

Kansas City burnt ends are a must-try for any barbecue lover. These smoky, tender, and caramelized bites of brisket are seared to perfection and slow-grilled for intense flavor. Using the Arteflame grill allows for an impeccable sear followed by gradual cooking on the flat cooktop, ensuring every bite is irresistibly juicy.

Ingredients

• 1 whole brisket point (about 5 lbs), trimmed
• 2 tbsp kosher salt
• 2 tbsp black pepper
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1/2 cup barbecue sauce
• 2 tbsp butter, melted
• 1 tbsp brown sugar
• 1 tbsp Worcestershire sauce
• 1 tbsp yellow mustard

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Fire up the Arteflame grill

1. Place three paper napkins in the grill and pour vegetable oil over them.
2. Stack firewood on top of the oiled napkins.
3. Light the napkins and allow the fire to burn for about 20 minutes until the cooktop is hot.

Step 2: Prepare the brisket

1. Trim excess fat from the brisket point.
2. Combine salt, pepper, smoked paprika, garlic powder, and onion powder in a small bowl.
3. Rub the seasoning mixture all over the brisket.

Step 3: Sear the brisket

1. Place the brisket point on the center grill grate for 2-3 minutes per side, allowing a deep sear to develop.
2. Once both sides have a rich brown crust, move the brisket onto the flat cooktop.

Step 4: Slow cook on the flat cooktop

1. Move the brisket to a medium-heat zone on the flat cooktop.
2. Cover loosely with foil and let cook for about 2 hours, turning occasionally.

Step 5: Caramelize the burnt ends

1. Mix barbecue sauce, melted butter, brown sugar, Worcestershire sauce, and mustard.
2. Cut the brisket into 1-inch cubes and toss with the sauce mixture.
3. Return the cubes to the flat cooktop, cooking for another 20-30 minutes until caramelized and crispy.

Step 6: Rest and serve

1. Remove the burnt ends when they reach an internal temperature of 190°F.
2. Let them rest for 10 minutes before serving.

Tips

• For extra smokiness, use hickory or oak firewood.
• Resting the meat ensures juices redistribute evenly.
• Adjust cooktop temperature by positioning the meat closer to or farther from the center.
• Use a meat thermometer to ensure perfect doneness.
• Baste with additional barbecue sauce for an extra glaze.

Variations

1. Spicy Burnt Ends: Add 1 tsp cayenne and 1 tbsp hot sauce to the barbecue glaze.
2. Sweet Honey Burnt Ends: Replace brown sugar with 2 tbsp honey for a sweeter finish.
3. Korean BBQ Burnt Ends: Use gochujang, soy sauce, and sesame oil for a Korean twist.
4. Texas-Style Burnt Ends: Skip the sauce and season lightly with salt and pepper for a classic beef-forward taste.
5. Bourbon Glazed Burnt Ends: Mix 2 tbsp bourbon into the glaze for a smoky-sweet kick.

Conclusion

Kansas City burnt ends are the ultimate barbecue treat, combining bold flavors with smoky charred edges. Using the Arteflame grill’s high heat and flat cooktop ensures the perfect texture and juiciness. Experiment with different glazes and serve with classic barbecue sides for an unforgettable meal.

Best pairings

• Coleslaw
• Mac and cheese
• Baked beans
• Grilled cornbread
• Dill pickles
• A smoky IPA or bourbon