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 1 30

Total Time 1 35

Servings

Calories 334kcal

Author Breanna Stark

Preheat your smoker to 225°F.
Remove your hot dogs from the package and place them in a medium-sized mixing bowl.
Drizzle the olive oil on top and mix the hot dogs around until they are well coated.
Add the barbecue dry rub to the bowl and give the hot dogs another mix so they are seasoned evenly on all sides.
Transfer the seasoned hot dogs to a jerky tray (or wire rack).
Place them on the smoker for 1 hour.
In a small mixing bowl, combine the sauce ingredients.
Remove your hot dogs from the smoker and chop them into pieces about 1½” long.
Transfer the chopped up hot dogs to the bowl of sauce and stir them until each piece is well-coated in the sauce mixture.
Pour the hot dogs and any remaining sauce into an aluminum pan.
Increase the temperature of your smoker to 350°F and place the hot dog burnt ends back on the smoker.
Let them smoke for another 20 to 30 minutes, or until the sauce is tacky and caramelized.
Transfer the burnt ends to a serving tray and serve immediately.