Look no further for a low-cost and simple substitute for classic brisket burned ends. These Hot Dog Burnt Ends are a tasty take on a barbecue staple that won’t cost you a fortune.
Most smoked meats need hours of preparation and hours on the smoker, but these Hot Dog Burnt Ends are fast and simple to make whenever the desire arises.
They only take approximately 90 minutes to make and provide a sweet and smokey meal perfect for a snack or appetizer at your next BBQ.
Contents
- What are hot dog burnt ends?
- There are endless burnt ends variations
- What kind of hot dogs to use?
- How to make Hot Dog Burnt Ends
- Hot Dog Burnt Ends Recipe
- FAQs
- What other meat can you use for burnt ends?
- What are poor mans burnt ends?
- How are burnt ends made?
- How do you burn hot dogs without a grill?
- What is a cheap meat for burnt ends?
- Are burnt ends always beef?
- What is the best piece of meat for burnt ends?
- Are burnt ends healthy?
- Do you put butter in burnt ends?
- Can you overcook burnt ends?
What are hot dog burnt ends?
Hot Dog Burnt Ends are simply smoked hot dogs that have been cut up and covered in a thick coating of barbecue sauce and butter.
Then they’re placed back on the smoker for a little while longer to caramelize. The end product is a delicious BBQ bite with a soft core and a wonderful sticky, crispy outside.
The approach for this dish was inspired by classic brisket burned ends, which arose in Kansas City not by a stroke of culinary brilliance, but to employ leftover brisket sections that weren’t typically presented to guests.
After the charred ends of the smoked brisket were removed, they were mixed in a mixture of barbecue sauce and a sweetener, such as brown sugar or honey. Then they were returned to the smoker to let the sauce to develop and produce the sticky and wonderful delicacy known as BBQ burned ends.
There are endless burnt ends variations
Various variants of burned ends have gained popularity in recent years on social media and culinary blogs.
While you might debate whether they are really burned ends, there is no doubting the efficiency of this approach.
Here are some more delicious burned end recipes to try:
- Hot Honey Pork Belly Burnt Ends
- Poor Mans Chuck Roast Burnt End
- Smoked Salmon Burnt Ends
- Smoked Pork Belly Burnt Ends
The best thing about using hot dogs to produce burned ends is how little time it takes to prepare them. A brisket might take anywhere from 12 to 18 hours to cook, but these hot dogs only take 90 minutes!
What kind of hot dogs to use?
Hot dogs may not seem to be the best option for producing burned ends, but they change into a sweet and delectable delight that will astound you.
Quality hot dogs are the secret to superb hot dog burned ends. For my burned ends, I prefer to start with Hebrew National Beef Franks. They are created using quality cuts of 100% kosher beef with no artificial flavors, colors, or fillers. This makes them an excellent pick.
You can always prepare your own hot dogs if you have some time and a meat grinder.
How to make Hot Dog Burnt Ends
1.Seasoning your hot dogs
Seasoning your hot dogs is the first step in producing hot dog burned ends. I prefer to leave the hot dogs whole throughout the initial stage of smoking. I don’t believe it makes much of a difference whether you cut them ahead of time, but I like to keep them whole while they receive that initial layer of smokey flavor.
Some people prefer to tie their hot dogs with mustard, which is just acceptable! I’m a big fan of olive oil since it’s the binder I use in around 90% of my recipes. I find that olive oil works well as a meat binder without providing any extra taste.
The simplest technique to coat the hot dogs with olive oil is to place them in a medium-sized mixing bowl and sprinkle the oil on top. Put on a glove and give them a vigorous shake so each hot dog is well covered with oil.
After that, season to taste. This recipe is highly adaptable and forgiving, so you can use whatever barbeque rub you like! If you don’t have any store-bought rub, here are 10 BBQ Dry Rubs You Can Make At Home.
PS Seasoning’s Hot Honey Bee Sting rub was perfect for this dish. It’s a sweet honey rub with a chipotle heat that I love to use on pig and poultry, but it also goes well with smoked hot dogs! What a surprise!
Transfer your hot dogs to a jerky tray or wire rack after they’ve been coated in oil and spice. If you like to smoke them directly on the grates of your smoker, that is acceptable as well. I simply prefer to use a rack since it makes them simpler to carry and clean up is a pleasure!
2.Smoke your hot dogs whole
You’ll smoke your hot dogs with the seasoning on them for approximately an hour. You don’t want to smoke them at too high a temperature since you don’t want them to dry out, so set your smoker at about 225F.
I used my Camp Chef Woodwind 24 for this dish. I adjusted the temperature to 225°F and the smoke intensity to intensity 5 to give my dogs a nice smokey taste. I used Kingsford Hickory natural hardwood pellets for the pellets.
After roughly an hour on the smoker, you may remove the hot dogs and create your burned ends!
3.Making your hot dog burnt ends
Place the hot dogs on a cutting board and cut them into pieces. You should strive to make all of the pieces approximately the same size so they cook evenly, and I suggest aiming for pieces about 1 length.
It’s time to create the sauce, which is what turns the smoked hot dogs into hot dog burned ends!
Combine the barbecue sauce and butter in a small mixing bowl, along with another liberal sprinkling of whichever barbecue rub you used to season the hot dogs. Mix thoroughly until the ingredients are fully blended.
Add your chopped hot dogs to the bowl and give them a thorough shake to ensure that each and every one of them is completely covered in the sauce mixture.
Fill a disposable aluminum pan halfway with the charred ends and any residual sauce. If you like to use a baking dish or cast-iron pan, that is OK; I simply prefer to make clean-up as simple as possible, so I use a disposable tray every time!
Return the tray of charred ends to the smoker and raise the temperature to 350°F. The greater temperature will let the sauce solidify and caramelize, resulting in the lovely sticky, crispy finish you desire from a superb burned end.
Cook for a further 20 to 30 minutes, stirring halfway through.
When the sauce has caramelized and the burned ends have become sticky, they are ready to eat!
