These smoked hot dog burnt ends are seriously tasty and surprisingly simple to make. I was pleasantly surprised by how much flavor you can get from hot dogs using the same technique often reserved for brisket burnt ends.
A quick note: I know traditional burnt ends come from brisket point, but the process of smoking, saucing, and finishing with high heat works beautifully on other meats—hot dogs included. If you disagree, that’s fine; try them and judge for yourself.
Ready? Let’s get started.
- Prep Time: 10 minutes
- Cook Time: 1.5 hours
- Smoker Temp: 225°F
- Meat Finish Temp: 160°F (71°C)
- Recommended Wood: Hickory
- 12 hot dogs (quarter-pounders work great)
- 2 TBS yellow mustard
- 2 TBS mayonnaise
- ½ cup Jeff’s original rub
- ½ cup Jeff’s barbecue sauce
- 1 cup brown sugar
What Are Hot Dog Burnt Ends?
Hot dog burnt ends are a budget-friendly, flavor-packed take on the classic burnt ends concept. Instead of using brisket, you smoke hot dogs, cut them into chunks, coat them in sauce and sugar, then finish them over high heat to create sweet, caramelized edges and concentrated flavor.
They work with inexpensive hot dogs and make a fantastic appetizer, sandwich filling, or party snack.
How to Make Hot Dog Burnt Ends
Burnt ends need a good coating of rub, and a binder helps the rub stick. I use a mix of yellow mustard and mayonnaise as a binder since I like both on my hot dogs, but you can use any binder you prefer.
Arrange the hot dogs in a half-size foil pan. Brush with a mixture of about 2 TBS yellow mustard and 2 TBS mayonnaise, covering all sides. Generously sprinkle Jeff’s original rub over the top, sides, and bottoms, then place the dogs on a pan with a rack and let them rest while you prepare the smoker.
Set your smoker for indirect cooking at 225°F (107°C). If your smoker uses a water pan, fill it. Hickory is a great wood choice for these, but other hardwoods will work fine.
Place the prepared hot dogs on the smoker and smoke for about 1 hour, or until their internal temperature reaches roughly 160°F (71°C) and they begin to darken on the outside. Remove them from the smoker for the next step.
Slice the smoked hot dogs into roughly 1-inch pieces (about four pieces per bun-length hot dog). Place those pieces into a half-size foil pan for saucing.
Add ½ cup barbecue sauce, ¼ cup rub, and about 1 cup brown sugar to the pan with the hot dog pieces. Stir thoroughly so each piece is well coated in the sweet, savory mixture.
Increase the smoker temperature to about 375°F (191°C). If you prefer, you can finish these in a hot oven or on a grill. The goal is to caramelize the sauce, rub, and sugar so the edges develop a sticky, slightly charred crust.
Place the pan back on the heat and stir the pieces every 10–15 minutes to promote even caramelization. I usually finish mine in 30–40 minutes for a bit of char, but timing will depend on your equipment and how caramelized you want them.
These are great served with toothpicks as appetizers, piled into a sub or po’boy, or enjoyed straight from the pan. They’re sweet, smoky, and full of concentrated flavor.
- Try sausages, andouille, or hot links instead of hot dogs.
- Wrap individual pieces in small bacon strips before the high-heat finish.
- Top each piece with a slice of jalapeño before serving for a spicy kick.
- During the high-heat phase, swap barbecue sauce for jam or jelly mixed with rub for a different sweet profile.
- Experiment with different binders such as mustard-only, mayonnaise-only, or oil-based options.
Hot Dog Burnt Ends
Ingredients
- 12 Hot dogs (quarter-pounders recommended)
- 2 TBS Yellow mustard
- 2 TBS Mayonnaise
- ½ cup Jeff’s original rub
- ½ cup Jeff’s barbecue sauce
- 1 cup Brown sugar
Instructions
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Place hot dogs into a half-size foil pan.
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Brush with 2 TBS mayonnaise and 2 TBS yellow mustard, then sprinkle generously with rub. Flip and repeat on the other side.
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Set smoker to 225°F (107°C) with indirect heat and add smoker wood as desired.
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Smoke hot dogs for about 1 hour or until they darken and reach about 160°F (71°C).
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Bring hot dogs inside and slice into roughly 1-inch pieces. Place pieces into a half-size foil pan.
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Add ½ cup barbecue sauce, ¼ cup rub, and 1 cup brown sugar to the pieces. Stir to coat evenly.
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Raise heat to 375°F (191°C) and return the pan to the smoker, oven, or grill to caramelize the sauce and sugar.
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Stir every 10–15 minutes until the pieces reach your preferred level of caramelization and char.
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Serve hot and enjoy!