Smoked Kielbasa Burnt Ends Recipe

• Level: Intermediate
• Yield: 8 servings
• Nutritional Information Per Serving
  Serving Size: 1 of 8 servings
  Calories: 596
  Total Fat: 40 g
  Saturated Fat: 16 g
  Carbohydrates: 41 g
  Dietary Fiber: 1 g
  Sugar: 34 g
  Protein: 19 g
  Cholesterol: 110 mg
  Sodium: 1666 mg
• Total Time: 2 hr 30 min (including cooling)
• Active Time: 20 min

BBQ Chip Dust:

• 2 teaspoons dry ancho chile powder
• 2 teaspoons kosher salt
• 2 teaspoons light brown sugar
• 1 teaspoon granulated garlic
• 1 teaspoon onion powder
• 1 teaspoon coarsely ground black pepper
• 1/2 teaspoon cayenne pepper

Kielbasa Burnt Ends:

• About 2 pounds (or 2 large links) kielbasa sausage
• 1/4 cup yellow mustard
• 2 cups barbecue sauce
• 1/2 cup light brown sugar
• 8 tablespoons unsalted butter

Special equipment:

• 2 cups hickory wood chips, soaked in water

1. Make the BBQ chip dust: Combine ancho chile powder, salt, brown sugar, granulated garlic, onion powder, black pepper, and cayenne in a small bowl. Set asidethis bold rub will transform your kielbasa into smoky perfection.
2. Prep the smoker: Line a large pot or skillet with foil. Add soaked wood chips at the bottom and place a rack over them. Cover and heat over high until smoking, about 10-15 minutes. Reduce to medium-low and hold steady at 225F for that irresistible low-and-slow magic.
3. Score the kielbasa: Slice partially at 1 1/2-inch intervals, keeping pieces connected for even smoking. Pro tip: Use two wooden spoons parallel on your board to guide the knife and prevent full cutseffortless, uniform bites await!
4. Season and smoke: Brush kielbasa with yellow mustard, then generously coat with BBQ chip dust. Smoke until gorgeously browned, about 1 hourthe hickory aroma will have everyone hovering.
5. Finish in the oven: Preheat to 350F. Fully slice kielbasa and spread in a large cast-iron skillet. Toss with barbecue sauce, sprinkle brown sugar, and dot with butter. Bake uncovered, stirring occasionally, until a rich mahogany glaze forms, 30-45 minutes. Cool 10 minutes and servethese caramelized bites will steal the show at any gathering!

Bonus slicing hack: Position two wooden spoon handles side-by-side on your cutting board with a kielbasa-width gap. Slice downthe handles stop the knife, ensuring perfect, even pieces every time. Fire up your smoker and wow your crew with these finger-licking kielbasa burnt ends!