Smoked Hot Dog Burnt Ends

These smoked hot dog burnt ends are “off the hook” good and I must admit that I was pleasantly surprised at just how tasty they were as well as how easy they were to whip up.

I always get a few “correction emails” when I call anything burnt ends that aren't brisket so I feel the need to throw in a disclaimer.

Here's the disclaimer: I am fully aware of what burnt ends are and that they are traditionally made from cooked chunks of brisket point. It is my belief that there is nothing wrong with using that same process on OTHER pieces of meat such as hot dogs, pork belly, etc. to make delectable things to eat.

If you disagree, I can live with that😉

With that said, let's jump right in!

Helpful Information
  • Prep Time: 10 minutes
  • Cook Time: 1.5 hours
  • Smoker Temp: 225°F
  • Meat Finish Temp: 160°F (71°C)
  • Recommended Wood: Hickory
What You'll Need
IMG 0492 1000x715Please note that my rubs and barbecue sauce are now available in 2 formats– you can purchase the formulas and make them yourself OR you can buy them already made, in a bottle, ready to use.

Step 1: Prep the Hot Dogs

Burnt ends are all about the flavor and we want to apply plenty of rub to these. To make it stick, It's best to use a binder such as yellow mustard.

You can play around with different condiments if you like but I generally use mayo and mustard on my hot dogs so I decided to use that mix for the binder.

Start off by arranging all of your hot dogs into a half-size foil pan.

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Use about 2 TBS of yellow mustard and 2 TBS of mayonnaise then brush that mixture all over the top, sides and bottoms of the hot dogs.

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Sprinkle the top, sides and bottoms of the dogs with Jeff's original rub (Purchase formula here | Purchase bottled rub). Be generous!

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I then placed the hot dogs on a pan with a rack.

Leave the prepared hot dogs sitting there while you go get the smoker ready

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Step 2: Get the Smoker Ready

Set up your smoker for cooking at 225°F (107°C) using indirect heat. If your smoker uses a water pan, fill it up.

If you are using a pellet smoker, read these tips for best results

Step 3: Smoke Time

Place the hot dogs on the smoker and smoke them for about 1 hour or until they are 160°F (71°C) in the center and starting to get a little darker on the outside.

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When they are finished cooking, bring them back into the house for further preparation.

Step 4: Slice them Up

In order to make these into “burnt ends” we'll need to slice these up.

I used bun length quarter pound hot dogs and cut them into 1-inch pieces.

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I got 4 pieces from each hot dog.

Place the pieces into a half-size foil pan.

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Step 5: Sauce and Rub

To the pan of hot dog pieces, add ½ cup of Jeff's original barbecue sauce (Purchase formula here | Purchase bottled sauce) and ¼ cup of Jeff's original rub (Purchase formula here | Purchase bottled rub) as well as a full handful of brown sugar or about 1 cup.

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Stir this mixture together with the dog pieces to coat.

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They are now ready to be made into burnt ends.

Step 6: High Heat Time

You'll want to crank up the heat on the smoker to 375°F (191°C) or you can also use the grill or oven for this.

If you have a pellet grill, that will work perfectly!

The high heat will caramelize the sauce, rub and sugar on the hot dog pieces and turn them into hot dog burnt ends.

Once the higher heat is acquired, place the pan of hot dogs on the grate.

Step 7: Stir Often

The bottom of these will begin to caramelize so you'll want to stir them around about every 10-15 minutes until they reach the desired level of done that you like.

I like a little “char” on mine so I usually go about 30-40 minutes but this will vary depending on what you are cooking on and how “burnt” you like them.

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Step 8: Serve and Enjoy

I served mine with a toothpick in each one as appetizers but these also make amazing subs or poboys.

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Step 9: Variations
  • Try using sausages, andouille, hot links, etc
  • Wrap burnt ends with a small pieces of bacon
  • Place a jalapeño on top of each one before poking with a toothpick
  • During the high heat phase, use jam or jelly with the rub instead of barbecue sauce.
  • Experiment with different binders
Order Jeff’s Rubs and Barbecue Sauce TODAY!
Jeff's Rubs and Sauce

✅ My rubs and sauce will be the best thing you’ve ever tasted and it’s a great way to support what we do!


You can also order the formulas for my rubs and sauce and make these yourself at home. Grab those HERE and download immediately.

Jeff’s Smoking Meat Books

smoking-meat-book-coverSmoking Meat: The Essential Guide to Real Barbecue – The book is full of recipes and contains tons of helpful information as well. Some have even said that “no smoker should be without this book”!

With more than 1000 reviews on and a rating of 4.7 out of 5 stars, it comes highly recommended and is a Bestseller in Barbecuing & Grilling books on Amazon.

AmazonBarnes & Noble | German Edition

smoke-wood-fire-book-coverSmoke, Wood, Fire: The Advanced Guide to Smoking Meat – Unlike the first book, this book does not focus on recipes but rather uses every square inch of every page teaching you how to smoke meat. What my first book touched on, this second book takes it into much greater detail with lots of pictures.

It also includes a complete, step-by-step tutorial for making your own smoked “streaky” bacon using a 100 year old brine recipe.

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Printable Recipe

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4 from 12 votes

Hot Dog Burnt Ends

These smoked hot dog burnt ends are "off the hook" good and I must admit that I was pleasantly surprised at just how tasty they were as well as how easy they were to whip up.
Prep Time10 mins
Cook Time1 hr 30 mins
Total Time1 hr 40 mins


  • 12 Hot dogs (I used ¼ pounders, all beef)
  • 2 TBS Yellow mustard
  • 2 TBS Mayonnaise
  • ½ cup Jeff's original rub
  • ½ cup Jeff's barbecue sauce
  • 1 cup brown sugar


  • Place hot dogs into half-size foil pan.
  • Brush on 2 TBS each of mayonnaise and yellow mustard then sprinkle generously with Jeff's original rub. Flip hot dogs and repeat binder and rub on other side.
  • Set up smoker for cooking at 225°F (107°C) with indirect heat. If your smoker uses a water pan, fill it up. Use hickory or other smoker wood for smoke.
  • When smoker is ready place hot dogs onto grate and smoke for about 1 hour or until they are starting to darken in color.
  • Bring hot dogs in and slice into approximately 1-inch pieces. Place pieces into half-size foil pan.
  • To the hot dog pieces add ½ cup of Jeff's barbecue sauce, ¼ cup of Jeff's original rub and 1 cup of brown sugar. Stir well to coat.
  • Crank up the heat on your smoker to 375°F (191°C) and once it is ready, place the pan of hot dog pieces back into the smoker. You can also use the oven or a grill set to high heat.
  • Stir hot dog burnt ends every 10-15 minutes or until they reach the desired level of "burnt".
  • Serve and enjoy!


  1. Todd H May 9, 2022 at 10:04 am - Reply

    5 stars
    The hot dog burnt ends were great! My electric smoker's max is 275 degrees, so I just let it smoke/burn longer. After about an hour, the sauce was very caramelized.

    • Jeff Phillips May 9, 2022 at 1:31 pm - Reply

      Todd, thank you for the feedback! I'm glad to hear they were a success😋

  2. Jack L April 28, 2022 at 2:26 pm - Reply

    5 stars

    You can call them whatever you desire. They actually look yummy and something my grandkids will enjoy to snack on this weekend. Thanks for the recipe.

    Jack L

  3. Dusan Colovic April 28, 2022 at 8:25 am - Reply

    Under variations – do you add jalapeno piece before 375F phase? Thx

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