Looking for a fun twist on a classic fair food? Indulge in the ultimate fusion with our Burnt Ends Corndogs! These beer-battered treats feature tender, smoky brisket slices fried to golden perfection. The crispy exterior and savory interior are complemented by a dusting of sweet powdered sugar. Topping it all off is the tangy, smoky kick of Blues Hog Raspberry Chipotle BBQ Sauce, adding an irresistible burst of flavor. This recipe is a fan favorite for a good reason!
WHAT YOU'LL LOVE
- An overnight low smoke sets up the bark before the bark matters. Letting the brisket point ride at 190°F overnight builds a deep, dark mahogany bark slowly, so it's already established by the time the temperature gets bumped up the next morning.
- The foil stays open on top during the second sauce. Wrapping the cubed burnt ends but leaving the foil open lets the Blues Hog sauce and honey tack up and caramelize instead of steaming under a sealed wrap.
- Corndog batter gets thinned to order, not by a fixed recipe. Adjusting the batter with water "to desired consistency" means you can dial in exactly how thick a coating clings to the burnt ends before frying.
- Threading multiple burnt ends per skewer changes the eating experience. Loading 4-5 pieces onto one flat bamboo skewer turns each "corndog" into a shareable bite-sized cluster rather than a single hot dog analog.
Burnt Ends Corndogs
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
3
Prep Time
30 minutes
Cook Time
30 minutes
Calories
1118
Burnt Ends Corndogs have all the fun of the state fair plus they're packed full of flavor. Chef Tom slices up a brisket and deep fries beer battered burnt ends to make these decadent treats irresistible. Topped off with powdered sugar and Blues Hog Raspberry Chipotle BBQ Sauce, this is the recipe you didn't know you needed.
Ingredients
- Creekstone Farms Prime Beef Brisket Point
-
Chile Slinger Fatali Mustard
-
Plowboys BBQ Bovine Bold Beef Rub
-
Blues Hog Raspberry Chipotle BBQ Sauce
-
Reida Wildflower Honey
- 1 gallon vegetable oil, for frying
- Powdered sugar, for dusting
- 1 1/2 cup all purpose flour
-
1 1/2 cup Marsh Hen Mill Yellow Cornmeal
-
2 tbsp Plowboys BBQ Bovine Bold BBQ Rub
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 cup cultured buttermilk
- 1 cup canned creamed corn
- 1 cup Yuengling beer
Corndog Batter
Directions
- Preheat your Yoder Smokers YS480s Pellet Grill to 190ºF, set up for smoking.
- Slather the brisket point with Chile Slinger Fatali Mustard. Season with Plowboys BBQ Bovine Bold Beef Rub.
- Smoke the brisket point on the second shelf of the smoker overnight, about 8-9 hours.
- In the morning, turn the grill temperature up to 250ºF, and wrap the brisket point in two layers of heavy duty foil when the bark is dark mahogany in color and the internal temperature is about 160ºF-170ºF. Continue smoking on the second shelf.
- Remove the brisket point when the internal temperature is around 205ºF and very tender when probed with an instant read thermometer. Rest the brisket for about 15-20 minutes.
- Slice the brisket into 1” cubes, return it to the foil, but leave the foil open on top. Sauce the burnt ends with enough Blues Hog Raspberry Chipotle BBQ Sauce to coat, and drizzle with Reida Wildflower Honey. Return the foil pack to the grill. Let cook for another 30 minutes to tack up the sauce, then remove from the grill.
- Preheat a dutch oven of vegetable oil on the side burner of a gas grill. The oil needs to be deep enough to submerge the corn dogs, but not so full that you risk overflowing the oil. About 3-4 quarts of oil in a Lodge 6 quart Dutch Oven should be just right. Stabilize the temperature around 375ºF, or a little higher.
- While the burnt ends cool slightly, make the corndog batter. Combine all ingredients and whisk well to combine. This with water to desired consistency.
- Thread 4-5 burnt ends onto one end of a flat bamboo skewer. Repeat with more skewers. Pour the batter into a deep cup or marinade shaker. Dip the skewered burnt ends in the batter and transfer directly to the hot oil. Fry 2-3 burnt ends corndogs at a time, turning them to brown evenly. The corndog is done when golden brown on all sides. Remove from the oil and rest on a wire rack.
- Serve the burnt ends corndogs dusted in powdered sugar and drizzled with more of the Blues Hog Raspberry Chipotle BBQ Sauce.
Recipe Note
Recipe FAQ
Why smoke the brisket point overnight at a lower temperature first?
Holding at 190°F overnight builds bark slowly and gently before the temperature increases the next morning, giving the smoke and rub more time to develop flavor without rushing the process.
Why leave the foil open on top during the second cook?
Wrapping the cubed burnt ends loosely, rather than sealing them fully, lets the Blues Hog sauce and honey reduce and tack up into a sticky glaze instead of steaming under a fully closed wrap.
Why thin the corndog batter with water "to desired consistency"?
Batter thickness affects how much coating sticks to the burnt ends. Thinning it to your preference lets you control whether you get a thin, crisp shell or a thicker, more substantial one.
Why thread multiple burnt ends onto a single skewer?
Loading 4-5 pieces per skewer creates a cluster of burnt ends in one battered, fried bite rather than a single-piece corndog, which changes both the presentation and how it eats.
What internal temperature confirms the brisket point is done?
Around 205°F internal, along with a probe-tender feel when checked with an instant-read thermometer — the temperature alone isn't enough, the texture check confirms it's actually ready.
How indoor-friendly is this recipe?
2 out of 5 — frying the battered burnt ends works fine on any stovetop, but smoking the brisket point overnight for 8-9+ hours really requires an actual smoker; there's no indoor substitute for that step.
Recipe Highlights
The overnight low-temp smoke: Holding at 190°F builds bark gradually before the temperature increases, giving the brisket a head start on flavor development.
Open-foil second sauce: Leaving the foil open while the sauced burnt ends cook lets the glaze tack up and caramelize instead of steaming under a sealed wrap.
Adjustable batter consistency: Thinning the corndog batter to taste with water gives control over the final coating thickness rather than locking in one fixed texture.
Multi-piece skewers: Threading several burnt ends onto one skewer turns each fried piece into a cluster bite instead of a single-item corndog.
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Nutrition
Nutrition
- Nutrition Serving Size
- 1 corndog
- per serving
- Calories
- 1118
- Fat
- 52 grams
- Saturated Fat
- 22 grams
- Cholesterol
- 118 milligrams
- Sodium
- 772 milligrams
- Carbs
- 118 grams
- Fiber
- 7 grams
- Sugar
- 7 grams
- Protein
- 40 grams
