Hot Dog Burnt Ends

5 from 2 votes

Hot Dog Burnt Ends allows you to have your favorite smoker recipe but staying in budget. These burnt ends are still full of smoky flavors and are easy to make

Prep Time10

Cook Time1

Total Time1 10

Course: Main Course

Cuisine: American

Keyword: Hot Dog Burnt Ends

Servings:

Calories: 265kcal

Author: Carrie Barnard

Ingredients

8 all-beef hot dogs cut into 1-inch pieces
2 Tablespoons Yellow Mustard
2 Tablespoons Mayonnaise
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon Salt
½ teaspoon Black Pepper
1/2 cup barbecue sauce
1/4 cup brown sugar
1 tablespoon Worcestershire sauce
1/2 tablespoon hot sauce

Instructions

Preheat a smoker to 225 degrees Fahrenheit.
Plate the hot dogs dry. Rub the mustard and mayonnaise onto the hot dogs. Mix together the paprika, garlic powder, onion powder, salt and pepper and sprinkle this mixture onto the hot dogs. Press the mixture down into the hot dogs to make sure the seasoning stays on the hot dogs.
Place the hot dogs on the grill grates in the smoker and smoke for 1 hour.
Remove the hot dogs from the smoker. Dice them into 1 inch pieces and place them in a foil pan.
Pour the barbecue sauce, brown sugar, Worcestershire sauce and hot sauce on top of the hot dog pieces. Stir to coat the hot dog pieces with this mixture.
Increase the smoker temperature to 375 degrees Fahrenheit.
Place the pan in the smoker and cook for 15 minutes. Stir and continue to cook for 10-15 minute increments until the sauce has thickened and caramelized and the edges of the hot dogs are browned and look slightly “burnt”.
Remove the hot dog burnt ends from the smoker and let them cool for 5 minutes before transferring them to a serving dish.

Notes

Refrigerate any leftovers in an airtight container for up to 4-5 days.

You can also caramelize the sauce in the oven instead of increasing the smoker temperature if you prefer.

Nutrition