Burnt End Hot Dog Recipe with Double Smoke Seasoning Spiceology
Put the seasoned sausage on your smoker grates, close the lid and leave it to smoke for about an hour. Slice the hot dogs Take out your hot dog from the smoker and cut each one into a 1-inch piece. Put the slices in a replaceable container. Roll out butter on the hotdog and mix with brown sugar and BBQ sauce.
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Crank up the heat on your smoker or place them on a grill at medium high heat (around 350 F to 375 F). The higher heat will help the sauce thicken and caramelize. Let the burnt ends cook for another 15 to 30 minutes, stirring occasionally. Once the sauce is caramelized and sticky, the burnt ends are ready to come off the grill.
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Season the hot dog portions with the brown sugar and chili powder. Smoke the seasoned hot dog portions at 225F for two hours. Place the smoked hot dog portions into a foil pan, add two cups of bbq sauce and toss to coat. Return the foil pan to the smoker and cook uncovered for one more hour. Remove the hot dog burnt ends from he smoker and serve!
Hot dog burnt ends hickory smoke, brown sugar rub, mustard, and bbq
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.
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Add wood to the smoker or grill, then place the hot dogs directly on the grill grates, close the lid and smoke for 1 hour. Remove the hot dogs and slice into 1 1/2-inch pieces. Increase the heat.
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Remove the hot dogs from the smoker and cut each sausage into 1-inch pieces. Put hot dog pieces in an aluminum pan or baking tray. Add the butter, allowing it to melt over the pieces. Mix in the brown sugar and BBQ sauce with a spoon. Place the pan or tray back in the smoker.
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Smoke the hot dogs for 1 hour. Remove hot dogs from the heat and chop them into small pieces, approx. 1.5″ in size. Place hot dog pieces in a foil tray and add sauce ingredients before mixing well. Increase the smoker temperature to 375ºF/190ºC and place the foil tray in the smoker.
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To reheat, simply place the hot dog burnt ends on a baking sheet and cook in the oven at 350F for 7-10 minutes, until warmed through. Or, place them in an air fryer basket and cook at 350F for 4 minutes. Print. Hot Dog Burnt Ends. Smoked hot dogs cooked in bbq sauce, brown sugar, and butter.
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Instructions. Place hot dogs into half-size foil pan. Brush on 2 TBS each of mayonnaise and yellow mustard then sprinkle generously with Jeff's original rub. Flip hot dogs and repeat binder and rub on other side. Set up smoker for cooking at 225°F (107°C) with indirect heat. If your smoker uses a water pan, fill it up.
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Unlike traditional burnt ends that are made from the point end of smoked brisket, this twist on the recipe uses hot dogs instead. It starts with generously coating hot dogs in a homemade rub and smoking them on low heat. Then chop them up and add butter, sugar, BBQ sauce, and more rub.
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Pour the hot dogs and any remaining sauce into an aluminum pan. Increase the temperature of your smoker to 350°F and place the hot dog burnt ends back on the smoker. Let them smoke for another 20 to 30 minutes, or until the sauce is tacky and caramelized. Transfer the burnt ends to a serving tray and serve immediately.
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1/4 cup brown sugar, 1/2 cup barbecue sauce, 4 tbsp butter. Increase the heat to 275℉, and smoke the dish for another hour to hour and a half- stirring every fifteen minutes, cooking just until the butter's melted and the sugars have begun to caramelize on the meat. Transfer the hot dog burnt ends to a serving dish, and let them rest for 5.
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Remove the hotdogs at the 2-hour mark and cut them into 1 1/2 inch lengths. Cut them and toss them in an aluminum pan. Add 1 stick of unsalted butter, 2 tablespoons of bbq rub, and 1 cup of bbq sauce and mix. Raise the temp of the smoker to 400 degrees and add the aluminum pan in. Smoker for an additional 45 mins.
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Use a 9x13-inch disposable metal pan or line a pan with tinfoil. Pour the bbq sauce, brown sugar and half the rub over the hot dogs and toss well to combine and coat. Cut the butter into pieces and place on the hot dogs. Place the pan back on the grill and turn it up to 350°. Cook for 20-30 minutes.
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Bake for 1 hour. Remove the hot dogs from your oven and slice into thirds. Top them with brown sugar, bbq sauce and butter. Raise the temperature of your oven to 350 degrees F so they can start to caramelize. Return the hot dogs to the oven for another 25-30 minutes. Toss the hot dogs 1-2x throughout the process.
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Top with the butter, brown sugar, and BBQ sauce. Finish smoking. Increase the heat on your grill to 375-400 degrees F. Place the pan of hot dog burnt ends on the grill and cook for an additional 15-30 minutes, stirring regularly, until the butter is melted and the sugars have started to caramelize on the hot dogs. Enjoy!
