Hot dog burnt ends smoked in a Weber

Hot dog burnt ends smoked in a Weber make for an easy snack or appetiser at your next BBQ. Poor mans burnt ends recipes are everywhere, and the popularity is increasing as prices of meat are soaring. Most people cannot afford the luxury of buying a brisket to create brisket burnt ends, so these budget friendly options are perfect.

As with all my recipes I run through the selection, preparation, seasoning, BBQ set up, times and temps, so you can recreate this recipe at home.

As always, cheers for watching

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Main Ingredients:
Hotdogs
3 tablespoons of American yellow mustard
2 - 3 tablespoons of rub (I Used The Feedlot Forager)

Glaze Ingredients:
¼ cup of The Feedlot Gold Rush
¼ cup of The Feedlot Ranch Hand
¼ cup of Honey
¼ cup of brown sugar
100 grams (3.5oz) of unsalted butter
Items Used:
57cm (22”) Weber kettle
Briquettes
Fire Starters
Charcoal Chimney
Heat proof gloves
Feeds: 6 to 12

Style of cooking: smoking

Preparation Time: 5 minutes

Cook Time and temp : 1 hour and 15 minutes

Rest Time: N / A

Cuisine: American / Australian

Hydration: 3 x beers

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