Burnt ends on hot dogs

Burnt ends on hot dogs

Hot dog burnt ends are delicious, smokey, slightly sticky, and sure to please both adults and children.


Look no further if you're seeking a quick and inexpensive substitute for the classic brisket burnt ends. A tasty and inexpensive variation on a barbecue staple is these Hot Dog Burnt Ends.


Luckily, these Hot Dog Burnt Ends are quick, and simple, and can be prepared whenever the craving strikes with very little work. Most smoked meats can take hours of preparation and hours on the smoker.


A sweet and smoky meal that may be served as a snack or appetiser at your next barbeque only takes approximately 90 minutes to prepare.

Burnt-end hot dogs? What’s that?

Hot Dog Burnt Ends are just hot dogs that have been smoked, sliced into bits, and then generously covered in butter and barbecue sauce.


Then, for a little while more, they are returned to the smoker to caramelise nicely. As a result, the barbecue has a great bite with a soft interior and a lovely sticky, crispy surface.


Not by a stroke of culinary inspiration, but rather to employ the remaining brisket sections that weren't frequently presented to guests, the technique for this recipe was influenced by the classic brisket burnt ends that originated in Kansas City.


After the burnt ends of the smoked brisket were cut off, they were combined with barbecue sauce and a sweetener, like honey or brown sugar. Then they were returned to the smoker to allow the sauce to cure and produce the sticky, mouthwatering speciality known as BBQ burnt ends.

There are countless variations of charred endings

On social media and food blogs, many iterations of burnt ends have become more popular recently.


It's debatable whether or not these constitute "burnt ends," but there's no doubting the power of this tactic.


Additional delicious burnt-end recipes are provided below, viz:


  • Smoked Pork Belly Burnt Ends
  • Poor Man’s Chuck Roast Burnt End
  • Hot Honey Pork Belly Burnt Ends
  • Smoked Salmon Burnt Ends

Simply put, the short preparation time for burnt ends made with hot dogs is their best feature. The preparation time for a brisket might range from 12 to 18 hours, but only 90 minutes is needed to make these hot dogs!

Which hot dogs should I use?

Although hot dogs might not seem like the best option for burnt ends, they actually change into a sweet and delectable delight that will surprise you.


Using top-notch hot dogs is the secret to making beautiful hot dog burnt ends. For burnt ends, Hebrew National Beef Franks are a fantastic choice. There are no artificial flavours, colours, or fillers because they are produced with only the finest cuts of 100% kosher beef. This makes them an excellent option.


You can always prepare your own hot dogs if you have some time and a meat grinder.

Making Hot Dog Burnt Ends: A Recipe

1. Adding seasoning to your hot dogs

Seasoning your hot dogs is the first step in creating burnt ends for hot dogs. While the hot dogs are going through the initial stage of smoking, I like to leave them whole. I don't think it would make much of a difference if you chopped them up ahead of time, but I find it simpler to leave them whole while they develop their initial smoky flavour.


It's completely acceptable for some folks to tie their hot dogs with mustard. Olive oil is a common binder used by others; without providing any extra flavour, it may be a fantastic meat binder.


We've discovered that tossing the hot dogs into a medium mixing bowl and drizzling the oil over top is the simplest method for coating them with Olive oil. Put on a glove and shake them vigorously until each hot dog is thoroughly covered in oil.


Thereafter, you can season the dish. You can use pretty much any barbecue rub you choose with this recipe because it is so flexible and forgiving.


You can select to use PS Seasoning's Hot Honey Bee Sting rub for this recipe. It's a sweet honey rub with a hint of chipotle taste that goes well with pork, chicken, and smoked hot dogs, too! Why, yes!


After the hot dogs have been seasoned and covered in oil, you may place them on a wire rack or jerky tray. It's quite acceptable if you choose to smoke them directly on your smoker's grates. Alternatively, you can use a rack because it makes them easier to transport and clean.

2. Whole hot dogs smoked

Your hot dogs will be smoked for roughly an hour with the seasoning on them. We advise setting your smoker at about 225°F because smoking them at a higher temperature could cause them to dry out.


You could use, let's say, the Camp Chef Woodwind 24 for this recipe. To give your dogs a truly authentic smokey flavour, set the temperature to 225°F and the smoke level to Level 5. Some natural hardwood pellets made from Kingsford Hickory are suitable.


The hot dogs can be removed from the smoker after about an hour, and then you can start creating your burnt ends!

3. It’s time to make your burnt hot dog ends

Slice up your hot dogs by spreading them out on your cutting board. We advise aiming for sections that are around 1½”  long to ensure that the parts are fairly uniform in size and cook evenly.

Making the sauce is now necessary; this is what turns the smoked hot dogs into hot dog burnt ends.


Combine the barbecue sauce, butter, and one more generous sprinkle of the seasoning you used to season the hot dogs in a small mixing dish. Mix it thoroughly until all the ingredients are incorporated.


To make sure that every piece of the chopped hot dogs is completely covered in the sauce mixture, add them to the bowl and give them a firm shake.


A disposable aluminium pan should be filled with charred ends and any sauce that is left over. It's okay if you prefer to use a baking dish or cast-iron pan; other people just like to make cleanup as simple as possible, so they use the disposable tray every time.


You may always line a baking dish with aluminium foil to reduce cleanup time.


Reset the smoker to 350°F and reposition the tray of charred ends. The increased temperature will aid in the sauce's setting and caramelisation, providing the beautiful sticky, crispy finish you need from a fantastic burnt end.


Continue to cook them for 20 to 30 minutes more, stirring halfway through.


They are ready to devour once the sauce has caramelised and become sticky.


Recipe for Hot Dog Burnt Ends

Smoked hot dog chunks covered in a sweet caramelised barbecue sauce.


  • 2 tbsp bbq rub
  • 12 franks
  • 2 tbsp olive oil or mustard


  • 1 tbsp bbq rub
  • ½ cup bbq sauce
  • 1 stick butter melted



  1. Set your smoker to 225 degrees.
  2. Your hot dogs should be taken out of the packaging and put in a medium-sized mixing dish.
  3. Olive oil should be drizzled on top, and then the hot dogs should be thoroughly mixed and coated.
  4. To ensure that the hot dogs are evenly seasoned on all sides, add the barbecue dry rub to the bowl and mix the hot dogs once more.
  5. Place the hot dogs on a jerky tray after being seasoned (or wire rack).
  6. For an hour, place them on the smoker.
  7. The sauce components should be combined in a small mixing dish.
  8. Hot dogs should be taken out of the barbecue and cut into pieces that are about 1½” long.
  9. Once they are all thoroughly covered in the sauce mixture, add the chopped-up hot dogs to the sauce dish and whisk them together.
  10. Into an aluminium pan, add the hot dogs and any sauce that is left behind.
  11. Put the hot dog's charred ends back on the smoker and raise the temperature to 350°F.
  12. For a further 20 to 30 minutes, or until the sauce is sticky and caramelised, let them smoke.
  13. Serve the charred ends right away after transferring them to a serving tray.

Calorie intake: 300+kcal


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