Hot Dog Burnt Ends are the definition of the term we all know of “Poor Man’s Burnt Ends”. They are perfect for when you have the itch to bbq but bbq on a budget. This hot dog burnt recipe is smoky, tangy and addicting. It’s a guarantee that they will be a huge hit for your next party!
HOT DOG BURNT ENDS
I know what you are thinking, these aren’t burnt ends, burnt ends are made from the point of a slow smoked brisket. There are even different versions such as Poor Man Burnt Ends that are made out of chuck roast. These are delicious and have really been popular as of late. The problem is the chuck roast isn’t cheap anymore. I love and respect the original version of burnt ends and this recipe is not made to disrespect it.
Hot dog burnt ends have a purpose, they’re cheap, you really can’t mess them up and they can feed a lot of people at once. We still use the same method of doing traditional burnt ends with small changes. These hot dog burnt ends are smoked on the smoker for about 60-90 minutes and then sauced and finished off on the smoker for 30ish minutes. As you can see, the time is a small fraction of what the original version of burnt ends would take.
INGREDIENTS FOR HOT DOG BURNT ENDS
If you have made it this far with the recipe then you are pretty much dedicated to making this recipe. Here are the ingredients you will need for these delicious treats.
- 4 packs of jumbo hotdogs (Beef Franks)
- 2-3 tablespoons mustard (as a binder)
- 3 tablespoons of Frank Spank hot dog rub
- Carolina Gold BBQ Sauce
HOW TO MAKE HOT DOG BURNT ENDS
To make hot dog burnt ends you need to start off with all beef jumbo franks. These are the best quality and I like the thickness of them, they can handle more seasoning and smoke. From here, you need the frank spank seasoning and a smoker rolling at 250 degrees F. They get sauced and then placed back in the smoker so the glaze can finish off and then served.
Here are the steps to make these epic finger licking burnt ends:
- Fire the smoker up and set it at 250F. I like to use hickory wood chunks for this but apple wood chunks will work as well.
- Prepare the hot dogs by cutting them into thirds (or quarters) and place them in a baking sheet. Apply 2-3 tablespoons of yellow mustard and mix them around, this is the binder. Now season them generously with Frank Spank hot dog rub.
- Place the hot dog burnt ends on a wire rack and onto the smoker they go. Let them smoke for about 1 hour.
- After 40 minutes, make the Carolina Gold BBQ Sauce. Place a saucepan over medium heat and add the ingredients. Let it simmer for 6-8 minutes and let cool.
- After the 1 hour smoke session has expired, remove the hot dog burnt ends from the smoker and place them in an aluminum pan. Now add about 1 cup of the Carolina Gold BBQ Sauce. Hand toss so they are all covered and place them back on the smoker. I like to increase my temp to 275-300 degrees F for this.
- After about 30 minutes, remove the burnt ends and place them on a serving tray. You have the option to squeeze a bit more of the Gold Sauce on them or have an extra cup with the sauce. Serve with toothpicks and enjoy!
