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Smoked Hot Dog Burnt Ends plated with toothpicks for easy serving.
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4.50 from 2 votes

Smoked Hot Dog Burnt Ends

Smoked Hot Dog Burnt Ends for an easy, fun and tasty treat.
Prep Time30 minutes
Cook Time1 hour 30 minutes
Total Time2 hours
Course: Appetizer
Cuisine: American
Servings: 6 People
Author: Derek Wolf

Ingredients

Hot Dogs:

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

Instructions

  • 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!

Video

Nutrition

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