Hot Dog Burnt Ends

September 18, 2018

These Hot Dog Burnt Ends exist because sometimes you wanna BBQ, but you still need to watch your budget. Sweet, smoky, and full of flavor, these morsels will be a huge hit at your next party!

Hot Dog Burnt Ends

What are Hot Dog Burnt Ends?

Here’s the deal. I am VERY aware that burnt ends are made from the point end of a slow smoked brisket. I have a full recipe and video tutorial showing you exactly how I make classic Kansas City Style Burnt Ends. They are these little morsels of smoky, saucy meat candy that just melt in your mouth. I also have a recipe for Poor Man’s Burnt Ends using a smoked chuck roast. I really really love burnt ends and mean no disrespect to the original.

My Hot Dog Burnt Ends are intended to be playful and fun. A low budget way to have a good time with your smoker and make some pretty dang tasty hot dogs. These blow cocktail weenies out of the water! I think they are fantastic for a party, served with toothpicks as an appetizer or piled on a potato roll with a pickle and some onions for a tasty little slider.

Slathered in mustard and seasoned with my homemade Sweet Rub before being slow smoked, hot dog burnt ends give you all those flavors of classic BBQ. The hot dogs really do take on quite a bit of smoke flavor, I used a blend of cherry and oak wood to get a good balance of color and smokiness. The secret is that last step of higher heat grilling with butter, brown sugar, and BBQ sauce (I used my homemade Kansas City style sauce). The edges of the hot dog burnt ends get nice and caramelized and crispy. You’re gonna love these!

hot dog burnt ends recipe

Hot Dog Burnt Ends Recipe

4.75 from 4 votes
Hot Dog Burnt Ends
Prep Time
5 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 35 mins
Course: Main Dish
Cuisine: American
Keyword: Hot Dog Burnt Ends
Servings: 16 people
Author: Susie Bulloch (
  • 2 8-count packages hot dogs
  • 2 Tablespoons yellow mustard
  • 2 Tablespoons Homemade Sweet Rub or your favorite BBQ rub
  • 4 Tablespoons butter
  • 1/4 cup brown sugar
  • 1/2 cup BBQ Sauce
  1. Prepare your smoker for indirect cooking at 225 degrees F. 

  2. Slather the hot dogs with the yellow mustard and season all over with the Sweet Rub.

  3. Place the hot dogs directly on the grill grates, close the lid, and smoke for 1 hour.

  4. Remove the hot dogs and slice into 1.5 inch pieces. Place the hot dog pieces into a disposable baking pan. Top with the butter, brown sugar, and BBQ sauce.

  5. Increase the heat on your grill to 375-400 degrees F. Place the pan of hot dog burnt ends on the grill and cook for an additional 15-30 minutes, stirring regularly, until the butter is melted and the sugars have started to caramelize on the hot dogs.

  6. Serve and enjoy!

Recipe Video

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21 thoughts on “Hot Dog Burnt Ends

          1. Try seasoning also with Smoked Paprika if doing inside in your oven. I use it with anyrhing i want a bacon sorta smoked flavor added to it. The smoked paprika has no salt. As so many seasoning have as a main ingredient. High blood pressure but i love to eat, cook, need my seasonings for addition flavor instead of so much salt. Hope this helps someone.

  1. This looks delish! I want to try it But I don’t have a bbq or smoker, so I am trying it in a convection oven. Can’t wait for results. Can you give me a better suggestion…Please!
    Lin C.

  2. I’m going to try this tonight using either the NuWav or a cast iron skillet. Maybe blend a little liquid smoke with the mustard? Oh, and vegan hot dogs!!!

  3. Susie, a quick question for you. I’m a newby to the bbq and smoker scene and I appreciate you sharing your expertise with us. This recipe and the video I watched that you provided on making pulled pork used Mustard as a base. My kids and I do not like mustard, does the meat end with any sort of mustard flavor? If it does, is there a good substitute to use? TIA

    1. Hey there! So glad you’re here. The mustard acts as a binder and to help the rub turn into a beautiful crust. After the low and slow smoking process you won’t taste any mustard flavor at all. I hope you give it a try! Some people do use olive oil as a binder to help the rub stick, but I don’t seem to get as good of a bark that way. Hope that helps!

  4. Sounds good but I will adapt it so that I get rid of the sweet taste and get more mustard taste.
    Probably add some Cholula or some other hot spicy sauce.
    Might even add 10 or 12 garlic cloves.

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