Today we’ll make Hot Dog Burnt Ends — a fun, flavorful twist on classic BBQ burnt ends that uses Little Smokies (or small hot dogs), your favorite BBQ sauce, and a bold rub. This recipe is simple, mostly hands-off, and ideal for game days, parties, or casual family meals. The result is sticky, smoky, and full of sweet-savory flavor.
Hot Dog Burnt Ends
If you enjoy the nostalgic flavor of holiday Little Smokies, you’ll love this smoked version. It takes that familiar appetizer, gives it a slow-smoked treatment, and turns it into bite-sized burnt ends with intensified BBQ flavor. These are great served as an appetizer or as part of a BBQ spread.
Serve alongside creamy coleslaw, baked beans, or classic potato salad for a complete, satisfying plate. Pick a tangy or sweet BBQ sauce depending on your preference, and adjust the rub to dial the heat up or down.
Why You’ll Love This Recipe
- Easy to prepare — most of the time is hands-off while the smoker works.
- Far more flavor than typical canned or stovetop Smokies.
- Highly customizable — swap in your favorite rub, sauce, or add-ins like jalapeños for heat.
Get all of my Traeger recipes for more smoked inspiration.
Recipe Shopping List
Here’s what you’ll want to have on hand. For exact quantities and a printable card, see the recipe details below.
- 28 oz package Little Smokies (or small hot dogs / cocktail sausages)
- Yellow mustard
- Spicy pork rub or your favorite BBQ rub
- BBQ sauce (use a brand or homemade sauce you like)
- Dark brown sugar
- Salted butter
Try this with a Whiskey Coke BBQ Sauce for an extra flavor punch.
How to Make Hot Dog Burnt Ends — Overview
This overview gives a quick snapshot of the process. Follow the full recipe card below for precise measurements and timings.
- Preheat your smoker to 200°F.
- Prep the Little Smokies: drain and pat dry, toss with mustard, then coat generously with rub.
- Smoke them on parchment on the grill grates for about 1 hour to pick up smoke flavor.
- Sauce Transfer smoked Smokies to a grill-safe pan, sprinkle with brown sugar, pour on BBQ sauce, and dot with butter.
- Finish Increase smoker temperature to 350°F and let the pan simmer 30–45 minutes until the sauce reduces and thickens, shaking or stirring occasionally.
- Serve Allow 10 minutes to cool, then serve warm as a sticky, tender appetizer.
Recipe FAQ
Yes. These reheat well and are ideal to make ahead for parties or potlucks. Warm them in a slow cooker, on the stovetop, or in the microwave just before serving.
Any suggested additions or substitutions?
Add sliced jalapeños to the sauce during the final cook for heat. To reduce sweetness, choose a low-sugar or keto-friendly BBQ sauce and skip or reduce the brown sugar, or use a sugar substitute. Swap rubs to change the flavor profile.
How should leftovers be stored and reheated?
Store leftovers in an airtight container in the refrigerator for a few days. Reheat in the microwave for a quick snack, warm in a skillet on the stovetop, or return to a slow cooker for parties.
Serve this with…
- Smoked jalapeño poppers
- Smoked beer cheese dip
- Traeger smoked grape jelly meatballs
- Smoked garlic goat cheese
- Easy Traeger pigs in a blanket
More Recipes
- Hanger steak
- Traeger brisket
- Smoked cream cheese
- Traeger ribs
- Smoked meatloaf
- Smoked pork chops
- Traeger smoked turkey
- Smoked ham
- Traeger pulled pork
- Poor Man’s burnt ends
- Pork belly burnt ends
Recipe Card — Hot Dog Burnt Ends
Yield: 10 servings
These Hot Dog Burnt Ends transform everyday cocktail sausages into a smoky, sticky party favorite. Follow the steps below for reliable results and plenty of crowd-pleasing flavor.
Times
Prep Time: 5 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 35 minutes
Ingredients
- 28 oz Little Smokies (or cocktail sausages)
- 3 tablespoons yellow mustard
- 1/4 cup spicy pork rub (or your preferred BBQ rub)
- 2 cups BBQ sauce
- 1/2 cup dark brown sugar
- 1/2 cup salted butter, cut into pats
Instructions
- Preheat your smoker to 200°F.
- Drain the Little Smokies and pat them dry with paper towels.
- Place the sausages in a bowl, toss with yellow mustard until evenly coated, then sprinkle with the BBQ rub and mix to cover.
- Lay parchment paper on the grill grates and arrange the Smokies in a single layer on top.
- Smoke for 1 hour to develop a nice smoky flavor and some color.
- Carefully transfer the smoked Smokies into a grill-safe baking dish. Sprinkle with dark brown sugar, pour the BBQ sauce over the top, and dot with pats of butter.
- Increase the smoker temperature to 350°F. Place the pan back into the smoker and cook for about 30–45 minutes, or until the sauce reduces and becomes glossy. Give the pan a gentle shake or stir every 10 minutes to coat evenly.
- Remove from the smoker, let cool for about 10 minutes, then serve warm as an appetizer or part of a BBQ spread.
Nutrition (estimate per serving)
Calories: 482 · Total Fat: 33g · Saturated Fat: 15g · Cholesterol: 73mg · Sodium: 1424mg · Carbohydrates: 36g · Fiber: 1g · Sugar: 30g · Protein: 11g
Nutrition data provided here is only an estimate.