Hot Dog Burnt Ends

5 from 5 votes

This Hot Dog Burnt Ends takes your hot dogs to the next level. Stay in budget and make these delicious burnt ends for your next cookout.

Prep Time10

Cook Time1

Total Time1 10

Course: Main Course

Cuisine: American

Servings:

Cost: $5.58, $0.93 per Servings

Preheat a smoker to 225 degrees Fahrenheit.
Pat dry 8 all-beef hot dogs. Rub 2 tablespoons yellow mustard and 2 tablespoons mayonnaise evenly over the hot dogs. In a small bowl, combine 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon salt, and ½ teaspoon black pepper.
Sprinkle the seasoning mixture evenly over the hot dogs and press it into the surface so it adheres.
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.
Add ½ cup barbecue sauce, ¼ cup brown sugar, 1 tablespoon Worcestershire sauce, and ½ tablespoon hot sauce to the pan. Stir until the hot dog pieces are evenly coated.
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.

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.