Smoked Hot Dog Burnt Ends

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Hot Dog Burnt Ends are a spin-off of everyone’s favourite Brisket Burnt Ends, but much easier and more affordable. This recipe is the ideal snack for any game-day party. 

Smoked Hot Dog Burnt Ends

smoked hot dog burnt ends
smoked hot dog burnt ends

 

We recommend using this recipe to create smokey BBQ-flavoured hot dog burnt ends, though the options for sauces are endless. Substitutes could be sweet chilli sauce or spicy apricot sauce. This recipe allows you to use your creativity, using a variety of seasonings and sauces to create a range of different flavours for your guests.

When you’re entertaining a large group of people, hot dog burnt ends are a great appetizer that any backyard BBQ pit master can whip up in no time at all. We recommend pairing this dish with other snacks such as Smoked Queso, Smoked Potato Bombs, or Smoked Deviled Eggs.

For a Smoked Hot Dog Burnt Ends recipe that will have your guests begging for more, read on:

How to Make Smoked Hot Dog Burnt Ends


Step 1 – Preheat Your Smoker

Preheat your smoker to 225ºF/107ºC and select your chosen wood chips. We recommend cherry or pecan for this recipe as both add sweet flavours to the meat when smoked.


Step 2 – Season Your Hot Dogs

Cover your whole hot dogs in mustard to act as a binder for the seasoning, and then season well using Sweet Brown Sugar Rub. If you don’t like mustard, using honey would have the same effect too.


Step 3 – Smoke!

Place your full-length hot dogs on the smoker, about 1 inch apart, to allow for even cooking and smoke for 1 hour. This will allow the smokey flavour to penetrate and cook the sausages thoroughly.


Step 4 – Cut Hot Dogs

Remove the hot dogs from the heat and chop them into small pieces, approx. 1.5″ in size. The pieces will form the “burnt ends.”


Step 5 – Add Sauce

Place the small hot dog pieces in a disposable foil tray and add the following sauce ingredients: BBQ sauce, brown sugar, and butter. Combine thoroughly, so the pieces are covered as evenly as possible.


Step 6 – Increase The Heat!

Increase the smoker temperature to 375ºF/190ºC and place the foil tray in the smoker to cook for a further 30 minutes. This lets the sauce melt into a sticky mixture, covering and adding flavour to the hot dog “burnt ends.”


Step 7 – Remove & Serve!

After 30 minutes, or when the sauce is sticky, remove the tray from the smoker and cover in foil to rest for around 10 minutes. Once the sauce has cooled down, so your guests don’t burn their mouths, serve the burnt ends alongside wooden skewers for easy eating!


Smoked Hot Dog Burnt Ends FAQs


Do Hot Dog Burnt Ends Taste Burned?

No, hot dog burnt ends do not taste burned as they’re not overcooked. Rather, the dish is just small pieces of hot dogs covered in sauce and seasonings.


What Type Of Wood Chips Should I Use For Hot Dog Burnt Ends?

We recommend using cherry or pecan for this particular recipe as they add a sweet smokey flavour that perfectly compliments the BBQ sauce. If you’re using a different sauce, you may want to experiment with different wood chips.


How Long Should I Rest Hot Dog Burnt Ends?

It’s best to rest your hot dog burnt ends for 10 minutes after removing them from the heat. This will allow the sauce to reduce in temperature.


Why Are They Called Burnt Ends?

Hot dog burnt ends are called ‘burnt ends’ due to the way they are cooked, and the finishing size is similar to the more traditional brisket burnt ends.


smoked hot dog burnt ends

Smoked Hot Dog Burnt Ends Recipe

Hot Dog Burnt Ends are a spin-off of everyone’s favorite Brisket Burnt Ends, but much easier and more affordable. This recipe is the ideal snack for any game-day party. 
5 from 3 votes
Prep Time 5 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 35 mins
Cuisine American
Servings 15

Equipment

Ingredients
  

  • 1 pack large hot dogs
  • 1/4 cup yellow mustard
  • 1/4 cup Sweet Brown Sugar Rub
  • 1/2 cup BBQ sauce
  • 1/2 cup brown sugar
  • 2 tbsp butter

Instructions
 

  • Preheat your smoker to 225ºF/107ºC.
  • Cover your hot dogs in mustard to act as a binder and season well using Sweet Brown Sugar Rub.
  • Smoke the hot dogs for 1 hour.
  • Remove hot dogs from the heat and chop them into small pieces, approx. 1.5″ in size.
  • Place hot dog pieces in a foil tray and add sauce ingredients before mixing well.
  • Increase the smoker temperature to 375ºF/190ºC and place the foil tray in the smoker.
  • After 30 minutes, when the sauce is sticky, remove the tray from the smoker and serve!
Keyword hotdog