Smoked Hot Dog Burnt Ends
Smoked Hot Dog Burnt Ends are arguably the fanciest hot dog recipe and they’re also likely the easiest burnt ends recipe you’ll ever need. Table of Contents SMOKED HOT DOG BURNT ENDSWHAT ARE SMOKED HOT DOG BURNT ENDSWHY YOU’LL LOVE SMOKED HOT DOG BURNT ENDSIngredientsSmoked Hot Dog Burnt Ends IngredientsHow to Make Hot Dog Burnt EndsPREP THE DOGSSMOKE THE DOGSPro TipHow to Store Leftovers & ReheatSTORAGEREHEATING/LEFTOVERSWhat to serve with Recipe FAQs More amazing burnt ends recipesSmoked Hot Dog Burnt Ends Recipe SMOKED HOT DOG BURNT ENDS WHAT ARE SMOKED HOT DOG BURNT ENDS WHY YOU’LL LOVE SMOKED HOT DOG BURNT ENDS Ingredients Smoked Hot Dog Burnt Ends Ingredients How to Make Hot Dog Burnt Ends PREP THE DOGSSMOKE THE DOGS PREP THE DOGS SMOKE THE DOGS Pro Tip How to Store Leftovers & Reheat STORAGE REHEATING/LEFTOVERS What to serve with Recipe FAQs More amazing burnt ends recipes Smoked Hot Dog Burnt Ends Recipe Want an elevated hot dog? Turn them into these burnt ends. Want an easy burnt ends recipe? Slice and smoke those dogs, and boom… Easy, delicious hot dog burnt ends, done in no time! Okay, so these Smoked Hot Dog Burnt Ends are not really “true” burnt ends. But they were insanely delicious and carried many of my favorite flavors of burnt ends without the price and time commitment of traditional burnt ends! I smoked these guys and seasoned them with my Hickory Peach Porter Rub from Spiceology until they darkened. Then, I sliced them up and topped them with simple ingredients like sugar, butter and barbecue sauce. These are so freakin’ delicious and would be a great appetizer for any party or tailgate! WHAT ARE SMOKED HOT DOG BURNT ENDS Smoked Hot Dog Burnt ends are a fun twist on traditional burnt ends, but made much cheaper and are less time-consuming. Classic burnt ends are made with the trimmings of a traditional beef brisket. Then they are cut into cubes, seasoned, and caramelized. I did the same thing to some hot dogs, and I’m glad I did. We sliced up hot dogs, smoked, seasoned to perfection, and served them as an appetizer or easy party food that can be eaten with toothpicks. For other fun takes on burnt ends, check out my Poor Man’s Burnt Ends, Honey Garlic Pork Belly Burnt Ends, and Smoked Salmon Burnt Ends. For the classic burnt ends, here’s my Brisket Burnt Ends recipe. WHY YOU’LL LOVE SMOKED HOT DOG BURNT ENDS First off, you’ll love how flavorful these little dogs are. The caramelized crispiness is so darn good! Plus, this Smoked Hot Dog Burnt Ends recipe is way more cost-effective than a traditional burnt ends recipe, and it takes half the time! It’s the perfect recipe for a last-minute party, game day, or when you’re craving a delicious treat. Plus, you can easily customize this recipe to what you like. If you prefer more heat, use a spicier BBQ rub, or if you want more of a vinegary taste, adjust your seasoning accordingly. Smoked Hot Dog Burnt Ends are easily customizable and also downright addictive! Ingredients Hot Dogs: Full Sized Whole Hot Dogs (your favorite hot dogs) Hickory Peach Porter Seasoning Yellow Mustard Full Sized Whole Hot Dogs (your favorite hot dogs) Hickory Peach Porter Seasoning Yellow Mustard Crutch: Butter Brown Sugar Favorite BBQ Sauce Maple Syrup Hickory Peach Porter Seasoning Bourbon Butter Brown Sugar Favorite BBQ Sauce Maple Syrup Hickory Peach Porter Seasoning Bourbon It’s the perfect recipe for a last-minute party, tailgate, or when you’re craving a delicious treat. Plus, you can easily customize this recipe to what you like. If you prefer more heat, use a spicier BBQ rub, or if you want more of a vinegary taste, adjust your seasoning accordingly. Smoked Hot Dog Burnt Ends are easily customizable and also downright addictive! Smoked Hot Dog Burnt Ends Ingredients Hot Dogs: Full Sized Whole Hot Dogs (your favorite hot dogs) Hickory Peach Porter Seasoning Yellow Mustard Full Sized Whole Hot Dogs (your favorite hot dogs) Hickory Peach Porter Seasoning Yellow Mustard Crutch: Butter Brown Sugar Favorite BBQ Sauce Maple Syrup Hickory Peach Porter Seasoning Bourbon Butter Brown Sugar Favorite BBQ Sauce Maple Syrup Hickory Peach Porter Seasoning Bourbon How to Make Hot Dog Burnt Ends PREP THE DOGS Start lathering your hot dogs with yellow mustard, then thoroughly season them with my Hickory Peach Porter Rub. Place your hot dogs on a baking wire rack evenly spaced out and then set aside. Preheat your pellet smoker to medium-low heat (250F). Top with wood chips or wood chunks for added smoke flavor. SMOKE THE DOGS Add your hot dogs onto the smoker and cook for 1 hour. After they begin to darken in color, pull them off, slice them into 1.5-inch segments, and place them in a disposable aluminum pan. Then, top with pats of butter, brown sugar, tangy BBQ sauce, maple syrup, and bourbon. Cover with foil and place back in the smoker for 30-45 minutes or until they are sticky and fully covered in the sauce. When done, pull out and let cool for 10 minutes. Serve these delicious treats with a toothpick, and enjoy! Pro Tip Make sure to use a good amount of butter and sugar to achieve that nice tacky glaze. How to Store Leftovers & Reheat STORAGE I’d be surprised if you end up with any leftovers, but if you do, you can store them in an airtight container in the fridge for 3-5 days. They make an easy snack when you’re on the go, so they are great to have around. REHEATING/LEFTOVERS To reheat your leftovers, place them on a baking sheet or in the air fryer (to keep their crispiness) and reheat them at medium high heat until they are warm. What to serve with Serve these with your favorite side dishes like a big pile of loaded cheese fries or grilled trash can nachos for a fun meal. These are also great as an appetizer, like before a peanut butter jelly Smashburger for the classic hot dog and hamburger combo. Recipe FAQs HOW LONG DOES IT TAKE TO SMOKE HOTDOGS? It typically takes around 30-60 minutes to smoke hot dogs at 250F. This recipe takes it a step further to turn them into burnt ends. It adds approximately 30-45 minutes to the cook. This allows the smaller pieces of the hot dog burnt ends to caramelize after being smoked. WHAT KIND OF MEAT MAKES THE BEST BURNT ENDS? Smoked brisket makes the best burnt ends. That’s probably because burnt ends naturally occur when smoking a brisket. However, hot dogs are another safe selection. This Smoked Hot Dog Burnt Ends recipe is incredible and significantly easier to cook than the classic brisket burnt ends recipes. WHY USE BUTTER FOR BURNT ENDS? The combination of butter and sugar adds sweet flavors to these smoked hot dog pieces. In addition, it creates that tacky glaze that will give a delicious caramelized coating. More amazing burnt ends recipes Who would have thought hot dogs on a smoker would be so darn good? Next time you want to have a little fun and serve up a great recipe that’s out of the ordinary, give these Smoked Hot Dog Burnt Ends a go! I love this delicious twist on a traditional smoked brisket burnt ends; it’s so much easier to make and has just as much smoky flavor! These Smoked Hot Dog Burnt Ends will surely be a huge hit at your next party! Hot Dogs: ▢ 12-14 Full Sized Hot Dogs▢ ¼ cup Hickory Peach Porter Rub▢ 3 tbsp Yellow Mustard ▢ 12-14 Full Sized Hot Dogs ▢ ¼ cup Hickory Peach Porter Rub ▢ 3 tbsp Yellow Mustard Crutch: ▢ 1 stick Butter cubed▢ ¼ cup Brown Sugar▢ ¼ cup Favorite BBQ Sauce▢ 3 tbsp Maple Syrup▢ 1.5 tbsp Hickory Peach Porter Rub▢ 2 oz Bourbon ▢ 1 stick Butter cubed ▢ ¼ cup Brown Sugar ▢ ¼ cup Favorite BBQ Sauce ▢ 3 tbsp Maple Syrup ▢ 1.5 tbsp Hickory Peach Porter Rub ▢ 2 oz Bourbon Start lathering your hot dogs with yellow mustard then thoroughly season with my Hickory Peach Porter Seasoning. Place your pork belly on a baking wire rack evenly spaced out and set aside.Preheat your smoker for medium-low heat (250F). Top with wood chips or wood chunks for added smoke flavor.Add your hot dogs onto the smoker and cook for 1 hour. After they are beginning to darken in color, pull off, sliced into 1.5 inch segments and place in an aluminum foil. Top with butter pads, brown sugar, BBQ sauce, maple syrup and bourbon. Cover with foil and place back in the smoker for 30-40 minutes or until they are sticky and fully covered in the sauce.When done, pull out and let cool for 10 minutes. Serve each with a toothpick. Enjoy! Start lathering your hot dogs with yellow mustard then thoroughly season with my Hickory Peach Porter Seasoning. Start lathering your hot dogs with yellow mustard then thoroughly season with my Hickory Peach Porter Seasoning. Place your pork belly on a baking wire rack evenly spaced out and set aside. Place your pork belly on a baking wire rack evenly spaced out and set aside. Preheat your smoker for medium-low heat (250F). Preheat your smoker for medium-low heat (250F). Top with wood chips or wood chunks for added smoke flavor. Top with wood chips or wood chunks for added smoke flavor. Add your hot dogs onto the smoker and cook for 1 hour. Add your hot dogs onto the smoker and cook for 1 hour. After they are beginning to darken in color, pull off, sliced into 1.5 inch segments and place in an aluminum foil. After they are beginning to darken in color, pull off, sliced into 1.5 inch segments and place in an aluminum foil. Top with butter pads, brown sugar, BBQ sauce, maple syrup and bourbon. Top with butter pads, brown sugar, BBQ sauce, maple syrup and bourbon. Cover with foil and place back in the smoker for 30-40 minutes or until they are sticky and fully covered in the sauce. Cover with foil and place back in the smoker for 30-40 minutes or until they are sticky and fully covered in the sauce. When done, pull out and let cool for 10 minutes. Serve each with a toothpick. Enjoy! When done, pull out and let cool for 10 minutes. Serve each with a toothpick. Enjoy! Calories: 332kcal | Carbohydrates: 38g | Protein: 10g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 41mg | Sodium: 825mg | Potassium: 205mg | Fiber: 0.4g | Sugar: 19g | Vitamin A: 32IU | Vitamin C: 0.2mg | Calcium: 49mg | Iron: 2mg Categorized as:Appetizer Recipes, Baked Recipes, Blog, Dinner Recipes, app, Pork Recipes, Recipes, Recipes By Course, Recipes By Ingredient, Recipes by Method, Smoker Recipes Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!