Description
Delicious smoked hot dog burnt ends coated in a sweet and smoky glaze, perfect for parties and gatherings.
Ingredients
Scale
- 2 pounds beef hot dogs, cut into 1-inch pieces
- 3 tablespoons unsalted butter, melted
- 1/4 cup brown sugar, packed
- 2 tablespoons barbecue rub (your favorite blend)
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 cup barbecue sauce (sweet and smoky varieties work best)
- 3 tablespoons honey
- 1 tablespoon apple cider vinegar
- 1 teaspoon hot sauce (optional, for a spicy kick)
- 2 tablespoons fresh parsley, chopped
- Sesame seeds (optional)
Instructions
- Prepare Your Hot Dogs – Start by cutting your hot dogs into bite-sized pieces, approximately 1 inch thick. This size ensures each piece gets maximum caramelization while staying juicy inside. Place the cut hot dogs in a disposable aluminum pan—this makes cleanup easier and helps catch all those delicious drippings.
- Season Generously – Drizzle the melted butter over the hot dog pieces, tossing gently to coat evenly. In a small bowl, combine brown sugar, barbecue rub, smoked paprika, garlic powder, and black pepper. Sprinkle this seasoning mixture over the hot dogs, stirring until every piece is well-coated. The sugar will help create that signature caramelized crust you’re looking for.
- Start Smoking – Preheat your smoker to 250°F. If you’re using a grill, set it up for indirect heat and add wood chips (hickory or applewood work beautifully). Place the pan of seasoned hot dogs in the smoker and let them cook uncovered for 1 hour. You’ll notice the edges starting to darken and crisp—that’s exactly what you want.
- Make the Glaze – While your hot dogs are smoking, whisk together barbecue sauce, honey, apple cider vinegar, and hot sauce (if using) in a medium bowl. The vinegar cuts through the sweetness and adds complexity. Taste and adjust—add more honey if you prefer sweeter burnt ends, or more vinegar for tanginess.
- Add the Glaze – After the first hour, remove the pan and pour half of your glaze over the hot dog burnt ends. Stir gently to coat, then return to the smoker. Continue cooking for another 45 minutes to 1 hour, stirring every 20 minutes. The glaze will thicken and stick to each piece, creating that gorgeous, glossy coating.
- Finish and Rest – When the hot dog burnt ends are deeply caramelized with crispy edges and a sticky glaze, remove them from the smoker. Drizzle with the remaining glaze and let them rest for 5 minutes. This brief resting period allows the glaze to set slightly, making them easier to serve.
- Garnish and Serve – Transfer to a serving platter and sprinkle with fresh parsley and sesame seeds for a pop of color and freshness. Serve immediately with toothpicks for easy snacking.
Notes
- Use turkey or chicken hot dogs for a leaner option.
- Swap honey with maple syrup or agave nectar.
- Try coconut aminos instead of barbecue sauce for a lower-sugar alternative.
- Use vegan hot dogs and dairy-free butter for a plant-based version.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Appetizer
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 350
- Sugar: 15g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 18g
- Cholesterol: 50mg