Smoked Hot Dog Burnt Ends

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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.

Prep Time5

Cook Time1 30

Total Time1 35

Course: Appetizer, Dinner, Entree, Lunch, Main Course, Snack

Cuisine: American, Southern

Servings:

Calories: 415kcal

Author: Meaghan - The Quicker Kitchen

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

US Customary - Metric

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