Smoked Hot Dog Burnt Ends

Hot Dog Burnt Ends

If you are looking for something cheap and easy to entertain your guests or family members at a neighborhood party or get together then there is no better option than Smoked Hot Dog Burnt Ends. This smoking recipe is easy to cook and will be ready in 90 minutes more or less.

This Smoked Hot Dog Burnt Ends recipe is really cheap and it won’t affect your pocket if you are planning to throw a party and as this recipe is easy to cook so it will not take you much time to prepare it and once its ready it will be gone in half the time it took to get ready.

Normally it is believed that burnt ends can only be made with pork belly or briskets and there is no doubt that if you want to taste or experience the traditional burnt ends then these are the best options but if you are looking for cheaper options that’s where hot dog burnt ends come in.

for most of the bbq dishes, it takes a lot of time for preparation of the meat, getting the smoker ready, and much more stuff that you can think of. whereas sometimes you don’t want to get into all that hassle yet you want something full of flavor and easy on the pocket. this recipe is exactly made for you if you don’t want to get in that mess.

How to make smoked hot dog burnt ends

Let’s just dive into the recipe and find out what all the fuss is about, well as the name implies hot dog burnt ends they arent really burnt they are just smoked well for the perfect flavor. This is going to be the easiest and cheap recipe out of all those hot dog recipes.

  • Prep Time: 5 minutes
  • Cook Time: 1 hour, 30 minutes
  • Total Time: 1 hour, 35 minutes
  • Cook Temperature: 225ºF and 375ºF
  • Wood Flavor: Cherry or Pecan
  • Servings: 16 people

Required tools

  • Pellet Smoker
  • Wood Chips (Cherry or Pecan)


  • Hot Dogs ( any hot dogs would work fine, but the better the quality, the better the taste)
  • 1/4 Cup Yellow Mustard
  • 1/4 cup seasoning
  • 1/2 cup BBQ sauce
  • 1/2 Cup Brown sugar
  • 2 tablespoon butter

Smoked Hot Dog Burnt Ends

  1. Preheat the smoker to 225 Degrees F. Add your favorite wood chips.
  2. Smear the hot dogs in mustard and then season it with the seasoning.
  3. Now put these hot dogs on the grill and smoke them for 1 hour.
  4. Take out the Hot dogs and put them in a disposable baking pan add butter, brown sugar, and bbq sauce over it.
  5. Smoke them for 15-30 mins more.
  6. Once ready place hot dogs directly into the platter and serve.

BBQ Hero Tips: Always look out for the temperature gauge of your smoker and take note of that because there have been many instacnes where the gauge of the smoker was not working well and in the end the hot dogs actually came out burnt. so its really important to keep an eye on the gauge.

Detailed Cooking Instructions

Preheat the smoker

Preheating the smoker is the key part whenever you are smoking something. preheat the smoker to 225 degrees F and keep a close watch on the gauge as it is really important. For wood chips or pellets you can use cherry or pecan these pellets would give it a good smoky flavor.

If you don’t have these in handy you can use whichever you want. you can even try out a combination of cherry and oak it would also give it a wonderful flavor.

Smear and slather

It’s time to prepare the hot dogs. take the sausage, and cut them into smaller pieces about 1.5 inches. Now put them in a small mixing bowl add mustard and seasoning onto the pieces of the hot dogs.

mix everything really well so that the hot dogs absorb the seasoning well in them. This would double the flavor of hot dogs.

Smoking Time

Once the hot dogs are all slathered up, It’s time to smoke them. Put the pieces of the hot dogs on the smoker grates and put them in the smoker, close the lid for about an hour. You can use any wood chips of your choice for the flavor of smoke.

Make it saucy

It’s time to make the smoked hot dogs a bit saucy. take them out of the smoker and put them in the mixing bowl and add brown sugar, butter, and your favorite bbq sauce to it. These ingredients will make the smokey hot dogs saucy and flavorsome.

A bit more smoke

As our Hot dogs are all saucy now it is time to heat them with some more smoke. Turn up the smoker temperature to 375 degrees F. Put these saucy hot dog pieces in a baking pan and place this pan on the smoker grill and cook it for about 15 minutes.

make sure you are stirring regularly as it will help them cook evenly. Take them out when the butter is completely melted and the brown sugar you added begins to caramelize.

Ready to be served

After all this hard work your delicious and scrumptious smoked hot dog burnt ends are ready to eat. dish them out and serve, they will be a huge hit in your party or get-together. They can be served as an appetizer. The sweet and savory combo will make it surprisingly flavorsome.

Frequently Asked Questions (FAQ’s)

Do burnt hot dogs taste burned?

Not at all, in fact, they taste unexpectedly delicious and amazing. it has an amazing smokey flavor which makes this Burnt Hot dog ends soo much better in taste.

What type of wood chips to use?

There are no restrictions when it comes to wood chips but cherry, oak, and pecan are always preferred because of their flavoring. and they make the end result soo amazing and astounding.

How long burnt end can rest?

It is recommended that you set it aside to rest for about 10-15 minutes after you take it off from the smoker. this will allow the meat to absorb everything better and get juicy while all the sauce gets thickened. This will bring out the best taste and tang of the smoked hot dog’s burnt ends.

Why are they called burnt ends?

The reason they are called burnt end is that these flavorful pieces of hot dogs are cut from the “point” and because of the higher fat content it takes some time to cook. this longer period of cooking became the reason for the name burnt end.

Which is better beef or pork burnt ends?

They’re quite similar in taste if they are seasoned right. but there is a slight difference in taste as the pork has more fat at the points than that of the beef briskets.

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