Hot Dog Burnt Ends

Hot Dog Burnt Ends are smoky, sweet, and savory bites that mimic traditional brisket burnt ends using humble hot dogs. They’re quick to make, incredibly flavorful, and perfect for parties or cookouts.

Why You’ll Love This Recipe

• Delivers rich BBQ flavor in a fraction of the time
• Budget-friendly and fun to prepare
• Ideal as a crowd-pleasing appetizer or snack
• Highly customizable with various sauces and rubs
• Easy to scale for large gatherings

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 16 all-beef hot dogs
• 2 tablespoons yellow mustard
• 2 tablespoons sweet BBQ rub
• 4 tablespoons butter
• ¼ cup brown sugar
• ½ cup BBQ sauce (your favorite brand or homemade)

directions

1. Preheat your smoker to 225°F using fruit wood or hickory.
2. Coat hot dogs with mustard, then sprinkle evenly with BBQ rub.
3. Place hot dogs on smoker grates and smoke for 1 hour.
4. Remove from smoker, slice into 1 to 1.5-inch pieces, and transfer to an aluminum tray.
5. Add butter, brown sugar, and BBQ sauce to the tray, stirring to coat.
6. Increase heat to 375–400°F and return the tray to the smoker. Cook for 15–45 minutes, stirring every 10–15 minutes until caramelized.
7. Let cool slightly and serve warm.

Servings and timing

• Servings: 6–8
• Prep time: 10 minutes
• Cook time: 1 hour 15 minutes to 1 hour 45 minutes
• Total time: Approximately 1.5 hours

Variations

• Use a mustard-mayo blend or mayo alone as the binder
• Swap in different BBQ rubs (spicy, smoky, or sweet)
• Add maple syrup or bourbon for extra glaze depth
• Wrap each piece in bacon before the second cooking stage
• Try with turkey or plant-based hot dogs for dietary needs

storage/reheating

• Store leftovers in an airtight container in the refrigerator for up to 4 days
• Reheat in a 350°F oven or air fryer for best texture
• Freeze in a sealed container for up to 3 months; thaw before reheating

FAQs

What’s the best type of hot dog to use?

All-beef hot dogs work best due to their flavor and firmness, but any variety will do.

Can I make these without a smoker?

Yes, you can use an oven. Bake at 275°F, then caramelize at 375°F.

How do I keep them from getting too sticky?

Stir regularly during the caramelizing phase and avoid over-reducing the glaze.

Are these spicy?

Not inherently, but you can add cayenne or spicy BBQ sauce if desired.

Can I prep these ahead of time?

Yes, you can smoke and slice the hot dogs in advance and finish the caramelization just before serving.

Do I have to use mustard?

Mustard acts as a binder for the rub. You can substitute with mayo or a mustard-mayo blend.

What sides go well with this?

Great with coleslaw, potato salad, baked beans, or cornbread.

Can I use sugar substitutes?

Yes, brown sugar substitutes like Swerve can be used, but flavor may vary slightly.

Can I make this dish gluten-free?

Ensure your hot dogs, rub, and BBQ sauce are gluten-free.

How long do they stay good after cooking?

Up to 4 days in the fridge; reheat as needed.

Conclusion

Hot Dog Burnt Ends bring big BBQ flavor to your table with minimal effort. Perfectly smoky, sweet, and sticky, these bites are bound to become a go-to for your next cookout or party. Try them once, and they’ll likely earn a spot in your regular recipe rotation.

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