Smoked Hot Dog Ends (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 tablespoons mayo
02 -
2 tablespoons yellow mustard
03 -
12 jumbo hot dogs (beef, ¼ pound each)
→ Seasonings & Sauce
04 -
1 cup packed brown sugar
05 -
½ cup of Jeff's homemade barbecue sauce
06 -
½ cup of Jeff's signature rub
# Instructions:
01 -
Bring your smoker to 225°F (107°C). Use indirect heat and add your favorite wood for a smoky flavor. Add water if your smoker has a pan for it.
02 -
Lay the hot dogs in a foil pan. Spread mayo and mustard evenly on them. Sprinkle a thick layer of the rub on one side, flip, and repeat.
03 -
Let the hot dogs hang out in the smoker for about an hour. Wait until their color starts to deepen.
04 -
Take the hot dogs out and cut them into one-inch chunks. Toss with brown sugar, barbecue sauce, and more rub in the same pan. Mix everything well.
05 -
Turn the smoker heat up to 375°F (191°C). Put the coated hot dog pieces back in and stir every 10–15 minutes. Cook until they’re sticky and caramelized just the way you like.
# Notes:
01 -
You can bake them in the oven or grill them as a backup if no smoker is on hand.
02 -
Best results come from using hefty, beef quarter-pounders.
03 -
Mix often during the final cooking step to caramelize evenly.