Hot Dog Burnt Ends

August 22, 2019

These Hot Dog Burnt Ends exist because sometimes you want to BBQ, but you still need to watch your budget. Enter my recipe for hot dog burnt ends! They’re sweet, smoky, and full of flavor. These morsels of pure deliciousness are sure to be a huge hit at your next party!

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.

Hot dog burnt ends are prepared and smoked in the same method as traditional burnt ends with a few tweaks. So even though they’re…well…hot dogs cooked on the smoker, they are still are a crazy fun snack that are sure to please. Sometimes you gotta have a little fun when you’re out there in your backyard on your smoker, right?

What are Hot Dog Burnt Ends?

My Hot Dog Burnt Ends are intended to be playful and fun. Consider them a low budget way to have a good time with your smoker and make some pretty dang tasty hot dogs. These guys blow cocktail weenies out of the water! 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 smoked nice and slow, hot dog burnt ends give you all those flavors of classic BBQ in a totally unique way. Surprisingly enough, these 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 to getting these hot dogs perfectly cooked is in the last step. By smoking them at a higher heat with butter, brown sugar, and BBQ sauce, (I used my homemade Kansas City Style BBQ Sauce) the edges of the hot dogs get nice and caramelized and crispy. You’re gonna love these!

hot dog burnt ends recipe

How to Make Hot Dog Burnt Ends

Okay, friends. Here comes the moment for you to embark on the most amazing BBQ experience ever. Let’s make ourselves some delicious (albeit, a tiny bit silly) hot dog burnt ends:

  1. Get the smoke going. Preheat your favorite smoker to 225 degrees F. Any flavor pellets will work just fine for this smoke, but I used a combination of cherry and oak wood.
  2. Prep the hot dogs. Slather the hot dogs with yellow mustard, and season well with my Signature Sweet Rub (you can buy this ready made from Patio Provisions, or you can make your own using this recipe).
  3. Get to the SMOKER! Place the seasoned hot dogs directly on the grill grates of your smoker. Close the lid, and smoke for 1 hour.
  4. Slice and get saucy. Remove the hot dogs from the smoker and slice them into 1.5 inch pieces. Place them in a disposable baking pan. Top with butter, brown sugar, and your favorite BBQ sauce. (My Everything Sauce is to die for! This Kansas City BBQ Sauce is also tasty).
  5. Smoke a little bit more. Increase the heat on your smoker to 375-400 degrees F. Place the pan of hot dogs on the grill and cook for an additional 15-30 minutes. Stir regularly. Smoke until the butter melts completely and the sugars start to caramelize on the hot dogs.
  6. Serve and enjoy. Transfer your hot dog burnt ends to a serving platter, and enjoy these little nuggets of pure goodness.

More Hot Dog Recipes

Did you get a kick out of this crazy use of hot dogs? If so, why not get back to dog basics with these recipes below? Nothing beats a good hot dog. They’re perfect for busy evenings, weekend camp outs, and so much more. Give me a good hot dog any day!

Stuffed Hot Dogs
Chicago Hot Dog
Sonoran Hot Dog

Hot Dog Burnt Ends Recipe

Watch the video below the recipe card and I’ll show you step-by-step how I make these hot dog burnt ends at home. I’m all about helping you make better BBQ, feed the people you love, and become a backyard BBQ hero. You can check out more of my smoking and grilling recipe videos on YouTubeInstagram, or our Facebook Page.

Making good food for a weekend party should be easy, and Hey Grill Hey is here to help! Over at Patio Provisions, we have sauces, rubs, and more to save you time and energy when making delicious weekday meals. Check it out today!

hot dog burnt ends

Hot Dog Burnt Ends

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!
4.83 from 17 votes
Prep Time : 5 mins
Cook Time : 1 hr 30 mins
Total Time : 1 hr 35 mins
Servings : 16 people
Calories : 55kcal




  • Prepare your smoker for indirect cooking at 225 degrees F. 
  • Slather the hot dogs with the yellow mustard and season all over with the Sweet Rub.
  • Place the hot dogs directly on the grill grates, close the lid, and smoke for 1 hour.
  • 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.
  • 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.
  • Serve and enjoy!


Calories: 55kcal | Carbohydrates: 7g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 140mg | Potassium: 28mg | Fiber: 1g | Sugar: 6g | Vitamin A: 107IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg
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**This post was originally published September 2018. It has since been updated with more information and helpful tips. The recipe remains the same.

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77 thoughts on “Hot Dog Burnt Ends

      1. Absolutely! Just use the temp and times from the recipe in the oven instead of a smoker and they should turn out great!

          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.

  5. Made these as an appetizer today to go with some chickens and burgers I smoked for a dinner party.

    They stole the show. Kids were all over them, and so were the adults.

    Great easy cheap crowd pleaser you got here (and now I do too!). Thanks for sharing 🙂

  6. I just made this with Turkey smoked sausage and my man is over there licking his fingers and giving me the mmm hmmm look!!!

  7. I just made this with Turkey smoked sausage and my man is over there licking his fingers and giving me the mmm hmm look!!! : )

  8. Made a batch of these today. Wife and the two neighbors boys who are watching this afternoon mowed through about half a batch. Thanks for the recipe!

  9. At the end it says cook on high for 30 minutes. What temp setting would that be on a smoker? Mine goes up to 500*

  10. Just made these… Wish I could post a picture! We had a couple packages of hotdogs in the freezer and thought this was a fun way to use them. I used Hey Grill Hey Sweet Rub and Rudy’s Barbeque sauce. Fantastic!!!!!!!!!!!!

  11. You can use a BBQ grill as a smoker, cook on indirect heat and use hickory or some other wood for the smoke. 🙂

    1. Yup, get a smoker box at one of those big box hardware stores and a package or two of the Hickory Chips. Enjoy.

  12. Definitely trying this on Memorial Day. They look fantastic and the rub will definitely be a crowd pleaser.
    Thanks for shar

  13. I doubled the recipe and already wish I made more. Smoked mine in electric smoker for an hour and finished in the oven @400 for 30min. Fantastic! Thank you for this. Smoking hotdogs seemed silly but this was really good.

    1. I’m sure cooking on low for 2-3 hours or high for 1-2 hours would work. If you cook them that way they won’t have any smoky flavor. Just cook them until they’re heated through!

  14. My wife doesn’t like regular burnt ends (“too fatty”) so I’m going to have to give these a try. She does love hot dogs haha

  15. Have had this recipe pinned for a while and did the hot dog burnt ends today for labor weekend party we were throwing. Wow! These little doggies are so incredible! Wouldn’t change a thing. No leftovers! Thanks for the great recipe.

  16. OK. I’ll be the first less than enthusiastic commenter. I made these the hard way smoking the rubbed dogs on a BGE with ConvEGGtor in place followed by a quick bump up to 375 and caramelization step in a foil pan also on the BGE. They were the best cocktail weenies I’ve ever had but they were still just good cocktail weenies.

    For no more hands-on time, and a few extra dollars, I could have had Susie’s absolutely DEVINE BBQ Brisket Burnt Ends (Kansas City Style). I’ll continue to spend my time and money on that in the future :).

  17. How long do you suggest smoking after adding butter sugar and bbq sauce at 275? That is the highest i can get my smoker. Thought about oven but then the sauce won’t get the smoke flavor

  18. Didn’t care for hot dogs that much. Tried these and I ate 15 pieces! Made them for a church function and didn’t come home with any leftovers (boo!)

  19. This looks fun! Definitely going to try it!
    I do have a question about your rubs…I have been making my own rubs for years, and everyone tells me I should sell them. How would I go about getting them from my kitchen to market?

  20. Love this recipe. However, I live in an apartment. Can I use my George Foreman and then my oven to make this? Also, can I use Liquid Smoke in the sauce to get that smoky taste?

  21. So, we decided to try these as an appetizer for our Labor Day BBQ, but had some reservations and figured if they didn’t turn out, it’s hot dogs so it’s cheap. Well, these are STUPID good. They shouldn’t be this good, but they are delicious and they make makes a great appetizer for a lot of people. Highly recommended.

  22. Love this recipe.

    1 Questions
    A – If cooking in a gas grill used as as smoker, when finishing off the burnt end hot dogs with the butter,sauce, and brown sugar, do you heat it on the indirect heat side or direct heat side?

    B – When preheating the grill, do you preheat it higher than 225 degrees to get the chips smoking then turn down or preheat to approximately 225 with the chip pouch on the burner?

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