Smoked Hot Dog Burnt Ends
Smoked Hot Dog Burnt Ends for an easy, fun and tasty treat.
Prep Time30 minutes mins
Cook Time1 hour hr 30 minutes mins
Total Time2 hours hrs
Course: Appetizer
Cuisine: American
Servings: 6 People
Author: Derek Wolf
Crutch:
- 1 stick Butter cubed
- ¼ cup Brown Sugar
- ¼ cup Favorite BBQ Sauce
- 3 tbsp Maple Syrup
- 1.5 tbsp Hickory Peach Porter Rub
- 2 oz Bourbon
Start lathering your hot dogs with yellow mustard then thoroughly season with my Hickory Peach Porter Seasoning.
Place your pork belly on a baking wire rack evenly spaced out and set aside.
Preheat your smoker for medium-low heat (250F).
Top with wood chips or wood chunks for added smoke flavor.
Add your hot dogs onto the smoker and cook for 1 hour.
After they are beginning to darken in color, pull off, sliced into 1.5 inch segments and place in an aluminum foil.
Top with butter pads, brown sugar, BBQ sauce, maple syrup and bourbon.
Cover with foil and place back in the smoker for 30-40 minutes or until they are sticky and fully covered in the sauce.
When done, pull out and let cool for 10 minutes. Serve each with a toothpick. Enjoy!
Calories: 332kcal | Carbohydrates: 38g | Protein: 10g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 41mg | Sodium: 825mg | Potassium: 205mg | Fiber: 0.4g | Sugar: 19g | Vitamin A: 32IU | Vitamin C: 0.2mg | Calcium: 49mg | Iron: 2mg