Burnt Smoked Hot Dog Tips


Smoked Burnt Hot Dog Tips are the perfect dish when you want something cheap and easy to grill. Smoked in just 90 minutes, this take on BBQ hot dogs is sweet, flavorful, and a classic party appetizer.

Smoked Hot Dogs recipe with burnt tips

Classic smoked grill dishes, hours of elaborate planning, meat preparation and smoking. But sometimes you just want something quick and easy for a crowd, and that’s where this Smoked Sausage Recipe with Burnt Ends comes in.

It costs little more than a standard hot dog pack and is topped with a handful of everyday ingredients. This is one of the easiest BBQ recipes I can think of. Perfect for novice smokers as well as seasoned pros who just want something pain free.

Sausages spread with mustard and barbecue sauce on the smoking grates

What are hot dog burnt ends?

Smoked hot dog brandy ends are in the pictured frankfurters or hot dog sausages served in chopped pieces. They are smoked whole before being sliced ​​and cooked for an additional time in a bath of butter, sugar and BBQ sauce. As a result, the center of the sausage is rich and juicy while the outside is caramelized and delicious. yes is good

This crust on the finished dish creates a nice balance. On the inside of the sausage you’ll have juicy, flavorful pork and on the outside you’ll have a crispy, sugary crunch.

You may be familiar with brisket burned ends , the more traditional version of barbecue burned ends. The fatty end of the brisket is reused and made into a barbecue snack by shredding and smoking the discarded meat.

Though they come from completely different cuts of meat, the end result for both is snack-sized, meaty cubes. Both are caramelized, juicy and downright addictive. The advantage of using sausage is that smoking a brisket can take all afternoon, while a burnt end of sausage takes only 90 minutes. Easy.

How to grill burnt ends of hot dogs

This smoking recipe consists of two well differentiated phases. The first involves smoking whole sausages for an hour , seasoned with a mixture of yellow mustard and dry barbecue sauce. This allows the meat in the sausage to warm up slowly without drying out.

In the second stage, the sausages are cut into 1 inch pieces and placed in a butter bath topped with brown sugar and BBQ sauce. It is then cooked at a high temperature, which melts the butter and caramelizes the sugar.

Wood chips

While wood chips are often reserved for longer smokes, you can still have some fun here. The cherry wood breaks through in just an hour and gives your sausage a sweet taste. However, what I really love about cherry wood is the red layer it adds to the flesh. looks!

If you don’t like the sweetness of the cherry color, a little oak mixed with walnut can help add a subtle, deep aroma.

Avoid strong, sturdy woods like hickory or mesquite. They are too much for this type of meat and will overwhelm your last portion of food.

Quick tip

  1. While the mustard and dry seasoning should prevent the meat from sticking to the smoker or grill grate, it can happen. For best results, make sure your smoker is clean and try to lightly coat the grates with oil. Use an oil with a high smoke point, like sunflower or palm oil.

Burnt ends of smoked hot dogs

Smoked in just 90 minutes, this take on BBQ hot dogs is sweet, flavorful, and a classic party appetizer.
Appetizers, side dish
American cuisine , BBQ
Preparation time 5 minutes
Cooking time 1 hour 30 minutes
Total time 1 hour 35 minutes
Serving 4


  • Aluminum pan or baking sheet


  • 1 pack of hot dogs
  • ½ cup barbecue sauce
  • 2 tablespoons of butter
  • ¼ cup brown sugar


  • 2 tablespoons mustard
  • Rub dry 2 tablespoons


  • Turn your smoker on at 107°C. If you are using a charcoal grill, set it up for 2-zone gardening/indirect grilling.
  • Using a spray brush, apply the mustard to the hot dogs and coat them in a thin layer. Sprinkle sausages with dry rub, using mustard as glue.
  • Place sausages on smoking racks. one hour roast.
  • Remove the sausages from the smoker and cut each sausage into 1-inch pieces.
  • Place the hot dog pieces in aluminum foil or on a baking sheet. Add the butter and let it melt over the pieces. Combine brown sugar and BBQ sauce with a spoon.
  • Replace the pan or tray in the smoker. Increase temperature to 176°C-204°C(350°F-400°F). Cook for an additional 20 minutes, or until butter is completely melted and sugar IS caramelized on top.
  • Remove from smoker. Spread more BBQ sauce on top if needed. Serve and enjoy.

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