Smoked Hot Dog Burnt Ends (Print Version)
# Ingredients:
→ Main Ingredients
01 -
12 hot dogs (¼ pound all beef hot dogs)
02 -
2 tablespoons yellow mustard
03 -
2 tablespoons mayonnaise
→ Seasonings & Sauce
04 -
½ cup Jeff's original rub
05 -
½ cup Jeff's barbecue sauce
06 -
1 cup brown sugar
# Instructions:
01 -
Place hot dogs in a half-size foil pan. Brush with mayonnaise and yellow mustard, then sprinkle generously with Jeff's original rub. Flip and repeat on other side.
02 -
Set up smoker for indirect heat cooking at 225°F (107°C). Fill water pan if using one. Add hickory or preferred smoking wood.
03 -
Smoke hot dogs for about 1 hour or until they start to darken in color.
04 -
Remove hot dogs, slice into 1-inch pieces, and return to foil pan. Add barbecue sauce, original rub, and brown sugar. Stir well to coat.
05 -
Increase smoker temperature to 375°F (191°C). Return pan to smoker and cook, stirring every 10-15 minutes until desired level of caramelization is reached.
# Notes:
01 -
Can be cooked in oven or on grill if smoker isn't available
02 -
Best made with quarter-pound all-beef hot dogs
03 -
Stir regularly during final cooking for even caramelization