Description
A playful and smoky twist on the BBQ classic, these Hot Dog Burnt Ends are crispy, sweet-savory bites perfect for game day or parties.
Ingredients
- 12 standard hot dogs (about 1–1.5 lb)
- 1/4 cup packed brown sugar (light or dark)
- 1/3 cup barbecue sauce (thicker style recommended)
- 1–2 tsp hot sauce (optional)
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp freshly ground black pepper
- Wood chips for smoking (apple, cherry, or hickory)
Instructions
- Preheat the smoker to 225°F (107°C) and soak wood chips for 20–30 minutes if needed.
- Cut the hot dogs into thirds (or quarters for smaller bites).
- Whisk together brown sugar, barbecue sauce, hot sauce (if using), onion powder, garlic powder, and black pepper until smooth.
- Add the cut hot dogs to the bowl and toss until well-coated.
- Arrange the coated pieces in a single layer on a wire rack or smoker tray.
- Smoke for about 1.5–2 hours, checking for a sticky, caramelized crust.
- Optional: For extra stickiness, add barbecue sauce to a foil pan and smoke for an additional 10–15 minutes.
- Remove from smoker and let rest 3–5 minutes before serving.
Notes
Serve warm with pickles, buns, or toothpicks. For a milder glaze, omit hot sauce and add maple syrup.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Appetizer
- Method: Smoking
- Cuisine: American