Hot Dog Burnt Ends are the perfect “poor man’s” version of classic burnt ends — smoky, tangy, and incredibly satisfying. If you want to barbecue on a budget without sacrificing flavor, this recipe delivers. These bite-sized, glazed hot dog pieces are crowd-pleasers at parties and gatherings.
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HOT DOG BURNT ENDS
These aren’t traditional brisket burnt ends, and they’re not intended to replace the classic. Burnt ends made from brisket or chuck roast have their place, but they can be expensive and time-consuming. Hot dog burnt ends are a fun, affordable alternative that uses the same basic approach — smoke, sauce, and finish — with much less time and cost. They’re ideal when you want big flavor and easy prep.
Hot dog burnt ends are quick to prepare, forgiving to cook, and perfect for feeding a crowd. The pieces are smoked for about 60 minutes, then tossed in a tangy Carolina Gold-style sauce and finished for roughly 30 minutes to set the glaze. The result is sticky, smoky bites that hit every flavor note.
INGREDIENTS FOR HOT DOG BURNT ENDS
Gather these simple ingredients before you start. The quantities below make about 12 servings.
- 4 packs of jumbo beef franks (about 20 hot dogs)
- 3-4 tablespoons yellow mustard (acts as a binder)
- Frank Spank hot dog rub or similar seasoning
- Carolina Gold BBQ Sauce (recipe below)
HOW TO MAKE HOT DOG BURNT ENDS
Use all-beef jumbo franks for the best texture and flavor — their size holds up well to smoking and glazing. Set your smoker to 250°F and choose hickory or apple wood chunks for a pleasant, balanced smoke.
These are the straightforward steps to make hot dog burnt ends:
- Preheat your smoker to 250°F. Add hickory or apple wood chunks for smoke flavor.
- Cut the hot dogs into thirds or quarters and place them on a sheet pan. Squeeze 3 tablespoons of yellow mustard over them and toss to coat; the mustard serves as a binder. Season generously with Frank Spank seasoning.
- Place the pieces on a wire rack and smoke at 250°F for about 1 hour.
- While they smoke (around the 40–45 minute mark), prepare the Carolina Gold BBQ sauce. In a saucepan over medium heat combine:
- 1 cup yellow mustard
- 1 tbsp white wine vinegar
- 1 tbsp Worcestershire sauce
- 1 tbsp hot sauce
- 1/4 cup brown sugar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp cayenne (use 2 tsp for more heat)
- 2 tsp Frank Spank seasoning
Whisk the ingredients, simmer 6–8 minutes until blended and slightly thickened, then let the sauce cool.
- After the hour of smoking, transfer the hot dog pieces to an aluminum pan and pour about 1 cup of the Carolina Gold sauce over them. Toss by hand to coat evenly. Return the pan to the smoker, increasing the temperature to 275–300°F, and finish for about 30 minutes to set the glaze.
- Remove the burnt ends from the smoker and arrange them on a serving tray. Optionally drizzle extra Carolina Gold sauce and garnish with chopped parsley. Serve with toothpicks and enjoy.
Hot Dog Burnt Ends W/ A Carolina Gold BBQ Sauce
Ingredients
- 4 packs of jumbo beef franks (about 20 hot dogs)
- 3-4 tablespoons yellow mustard (as a binder)
- Frank Spank seasoning
Carolina Gold BBQ Sauce
- 1 cup yellow mustard
- 1 tablespoon white wine vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon hot sauce
- 1/4 cup brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon cayenne pepper (use 2 tsp for more heat)
- 2 teaspoons Frank Spank seasoning
Instructions
- Cut hot dogs into thirds or quarters. Place them on a sheet pan, squeeze 3 tablespoons mustard over them, toss to coat, then season with Frank Spank rub.
- Preheat the smoker to 250°F. Add hickory or apple wood chunks and place the hot dog pieces on a wire rack in the smoker.
- Smoke for 1 hour. Around 40–45 minutes in, make the Carolina Gold sauce by whisking the sauce ingredients together and simmering until combined, about 6–8 minutes.
- Remove the smoked hot dog pieces, place them in an aluminum pan, and add about 1 cup of the sauce. Toss to coat and return to the smoker at 275–300°F for 30 minutes to set the glaze.
- Remove from the smoker, arrange on a serving tray, drizzle additional sauce if desired, and garnish with chopped parsley. Serve with toothpicks.
Hot dog burnt ends offer a flavorful, budget-friendly alternative to traditional burnt ends. They require minimal prep time and simple ingredients, yet deliver sticky, smoky bites with a tangy Carolina Gold glaze. Whether you’re hosting a party or looking for a quick weekend BBQ idea, these are easy to make and hard to resist.
With just a smoker, some wood chunks, and aluminum pans, you can produce a dish that looks and tastes like something special without a long cook time. The combination of seasoned jumbo beef franks, smoke, and a bright, savory Carolina Gold sauce makes these hot dog burnt ends a standout appetizer or party snack.
Items used in This Recipe
PK Grill
Knitted Gloves
Food Processor
Cast Iron Skillet
Meater +
Charcoal Chimney
Charcoal Starters
Firestarter Guard