The Cheapest Burnt Ends Are Made With Hot Dogs And They're Still Delicious

Every barbecue-loving foodie knows that burnt ends are the crispy crown jewels of the smoker. Known for their crunchy exterior and tender, juicy interior, these saucy  are typically made from point-tip brisket trimmings. The only downside to the coveted cuts of beef is that they take time and money to perfect. However, you can cut the work — and cost — of making burnt ends in half by using hot dogs instead.

Although swapping brisket for frankfurters to make burnt ends may sound like barbecue blasphemy, it's a deceptive, delicious dupe worth trying. For starters, are more affordable than , especially when you're making burnt ends for a crowd. When preparing them with brisket, you are limited to the cut's trimmings, meaning you'll need multiple pounds of meat to yield a significant amount. However, , giving you more bang for just a little of your buck.

Smoking a brisket can take . Hot dog meat, on the other hand, is , significantly reducing the time it takes to transform them into burnt ends. Frankfurters often have a smoky, savory taste already, which means they can take on the flavors of your go-to barbecue seasonings, herbs, and of course, your favorite barbecue sauce.

Hot dog burnt ends are a great way to introduce yourself to barbecuing. Although it's easy enough for novice home cooks to put together, there are a few tips to keep in mind, like considering the many hot dog brand options. Although faux burnt ends are a clever way to zhuzh up the flavor and texture of cheap hot dogs, high-quality frankfurters have a deeper, richer taste and a more satisfying snap that holds up well to the smoking process, delivering a smoldering, juicy bite that more closely resembles authentic burnt ends. Plus, even top-notch hot dogs are relatively cost-effective.

Before cooking them with smoldering wood chips or pellets, you'll want to coat the sausages in a brisket-style rub featuring your favorite condiments and seasonings to really enhance the flavor. Try using a mixture of mustard, garlic powder, paprika, chile powder, and brown sugar for an especially smoke-friendly rub. Pro tip: placing the hot dogs directly on the smoker grates boosts that quintessential campfire taste. However, you'll want to wait for a crust to develop (expect about an hour at or 90 minutes at ) before slicing each wiener into burnt end-esque morsels. As a finishing touch, they're best submerged in BBQ sauce and butter, so they can continue smoking until they're crispy and smoldering. Et voilà — affordable and time-saving burnt ends.

No need to boil or grill your hot dogs. From now on, it's all about crispy, crunchy, smoked hot dog burnt ends.