Smoked Burnt Ends (Print Version)
# Ingredients:
→ Key Components
01 -
A dozen all-beef hot dogs (each ¼ pound)
02 -
2 tablespoons mayo
03 -
2 tablespoons plain yellow mustard
→ Flavors & Toppings
04 -
1 cup packed brown sugar
05 -
½ cup barbecue sauce (Jeff's recommended)
06 -
½ cup classic rub (Jeff's version)
# Instructions:
01 -
Use a basting brush to coat the hot dogs with mayo and mustard. Sprinkle Jeff's rub all over. Flip 'em and repeat this process on the other side.
02 -
Get your smoker ready for indirect cooking at 225°F (107°C). If you have a water pan, set that up too. Toss in some hickory or whatever wood you like for smoking.
03 -
Smoke those hot dogs for roughly an hour, or until they get a nice, darker look.
04 -
Pull the hot dogs out and chop them into 1-inch chunks. Toss the pieces back in the foil pan, then drizzle with barbecue sauce, sprinkle the brown sugar and rub, and mix it all up so they're covered nicely.
05 -
Crank up the smoker to 375°F (191°C). Put the pan back in and cook, stirring every 10-15 minutes. Stop when everything's caramelized just the way you like it.
# Notes:
01 -
You can use an oven or grill if you don't have a smoker.
02 -
Best results come with quarter-pound, all-beef hot dogs.
03 -
Stir often at the end so everything caramelizes evenly.