Smoked hot dog burnt ends feature plump, juicy hot dogs slow smoked in a tangy sweet sauce. This fun, tasty dish can be served as the main course or as an appetizer for a party or tailgate.
We love putting our smoker to use all year long.
That extra layer of flavor just makes things taste so much more delicious.
Such is the case with these smoked hot dog burnt ends.
Not only do you have the sticky sweet and tangy sauce giving them flavor, but you have all that amazing smokiness too!
What are smoked hot dog burnt ends?
You may have heard them called by another name – poor man’s burnt ends.
This version is based on traditional burnt ends which has pieces of brisket slow cooked to juicy, crispy perfection in a similar sauce.
Smoked hot dog burnt ends is the same concept but with hot dogs instead of brisket so it’s much easier on the wallet!
Ingredients
To make these you’ll need:
- Hot dogs– All beef hot dogs will give you the best flavor. Look for ones that are on the plumper side. We use a brand from Kroger that is made with beef brisket. And if I can’t find that, we use Angus beef hot dogs.
- Mustard– Your favorite brand of yellow mustard
- Barbecue rub– Again use your favorite brand or your favorite homemade blend
- Butter– Cut into pats
- Brown sugar– To give this a sticky sweet sauce
- Barbecue sauce– Your favorite kind either store bought or homemade
How to Make
Smoked hot dog burnt ends are pretty easy to make.
Just preheat your smoker to 225℉, and add your favorite wood chips.
Then, slather the mustard all over the hot dogs, covering them as possible.
Next sprinkle them generously with the barbecue rub.
Using a pair of tongs, carefully place the hot dogs directly onto the racks of the smoker and smoke them for 1 hour.
After an hour, use tongs to carefully remove the hot smoked hot dogs from the smoker and put them onto a cutting board.
Slice the smoked dogs into 1 1/2″ pieces and put the pieces into a 9×13″ disposable aluminum pan.
Sprinkle the brown sugar evenly over the cut hot dogs and drizzle on the barbecue sauce.
Cut the butter into thin pats, spreading them evenly over the hot dog mixture.
Then turn the heat up to 275℉, and smoke the dish for another hour to hour and a half or until the butter melts and the sugar begins to caramelize on the meat.
Stir the hot dogs every fifteen minutes or so.
When the sauce is caramelized and the hot dogs are nice and smoky, put them on a serving dish and let them rest for 5 minutes.
Serve warm and enjoy!
How to Serve
You can serve these as an appetizer or a main dish.
If you serve them as an appetizer put out some toothpicks so people can spear the hot dogs with them for serving sort of like a swedish meatball.
For a main course, serve them as the filling to a sandwich or alongside baked beans.
Storing Leftovers
Store leftovers in an airtight container in the fridge for 3-4 days.
Reheat in the microwave until warmed through.
What kind of wood chips should I use to make smoked hot dog burnt ends?
Use your favorite kind!
For this dish hickory or mesquite work really well but more mild woods also work.
Tips and Tricks
- Look for plumper or larger hot dogs in general.
- Don’t like hot dogs? You could use little smokies, or even a chub of bologna cut into 1 inch chunks, instead.
- The spiciness level of this dish will vary based on the barbecue rub and sauce you use. Choose accordingly!
Other Smoker Recipes
Smoked hot dog burnt ends are a delicious way to serve up hot dogs.
Make it and enjoy!
Looking for other smoker recipes?
Try these:
If you’ve tried these SMOKED HOT DOG BURNT ENDS, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Smoked Hot Dog Burnt Ends
Ingredients
- 16 beef hot dogs
- 2 tbsp yellow mustard
- 2 tbsp barbecue rub
- 4 tbsp butter
- 1/4 cup brown sugar
- 1/2 cup barbecue sauce
Instructions
- Preheat your smoker to 225℉, and add your favorite wood chips.
- Rub the mustard all over the hot dogs, covering every inch as much as possible. Then sprinkle the generously with the barbecue rub.16 beef hot dogs, 2 tbsp yellow mustard, 2 tbsp barbecue rub
- Using a pair of tongs, carefully place the hot dogs in the smoker directly onto the racks. Smoke for 1 hour.
- Again using tongs, carefully remove the hot smoked hot dogs from the smoker and transfer them to a clean cutting board.
- Slice them into 1 1/2" pieces, then transfer them to a 9x13" disposable aluminum pan.
- Sprinkle the brown sugar, and drizzle the sauce, evenly out over top of the hot dog pieces. Cut the butter into thin pats, and place them evenly out over top of the dish.1/4 cup brown sugar, 1/2 cup barbecue sauce, 4 tbsp butter
- Increase the heat to 275℉, and smoke the dish for another hour to hour and a half- stirring every fifteen minutes, cooking just until the butter's melted and the sugars have begun to caramelize on the meat.
- Transfer the hot dog burnt ends to a serving dish, and let them rest for 5 minutes.
- Serve warm and enjoy!
Notes
- Look for plumper or larger hot dogs in general.
- Don't like hot dogs? You could use little smokies, or even a chub of bologna cut into 1 inch chunks, instead.
- The spiciness level of this dish will vary based on the barbecue rub and sauce you use. Choose accordingly!
Nutrition
Leave a Reply