Hot Dog Burnt Ends

Chunks of smoked hot dog slathered in a sweet caramalised bbq sauce.

Course Appetiser

Cuisine American

Prep Time 5

Cook Time 2

Total Time 2 5

Servings

Calories 334kcal

12 beef franks you can use your favorite kind of hot dog
2 tbsp yellow mustard or mustard
2 tbsp bbq rub Any general perpose BBQ rub will do, I recommend our ultimate rib rub

Preheat your smoker to 250°F.
Remove your hot dogs from the package and coat them in the yellow mustard.
Season the hot dogs on all sides with the barbecue seasoning/rub until they are well-coated.
Place the hot dogs directly on the grates of your smoker and let them cook for 1 hour, or until they start to get charred and crispy on the edges (but not burnt).
Remove hot dogs from the smoker and chop them into 1-1/2” long.
Add the chopped hot dogs to a pan and cover them in the pats of butter, brown sugar, and barbecue sauce. Cover the whole pan in aluminum foil.
Place the pan back on the smoker, still at 250°F, for another hour or until the hot dogs are sticky and caramelized.
Serve immediately alongside the remaining sauce for dipping.