If you have a tailgate party, a block party, or just a family get together coming up, you're going to want to save this recipe. Smoked Whiskey Little Smokies are easy and fun to make, and your friends will love them!
Smoked Whiskey Little Smokies Recipe
These little weiners don't get enough credit. They're cheap, and after 90 minutes in your smoker, you're going to have a new found love for them.
To make smoked whiskey little smokies you'll need four packages of little smokies, some whiskey, brown sugar, barbecue sauce, dijon mustard, bbq rub, and butter.
Open the four packages of little smokies and put them in a medium-sized disposable tin.
Add a half cup of dijon mustard to the little smokies and toss to get them all coated.
Follow the dijon with a liberal dusting of your favorite bbq rub.
Smoking Little Smokies
Get your smoker up to 225 degrees, and put the little smokies in.
After 30 minutes remove the little smokies from the smoker and get the temp up to 425 degrees.
In a medium-sized bowl combine one cup of barbecue sauce, a ½ cup of whiskey, and 1 cup of brown sugar. Whisk until smooth, and then pour over your little smokies.
Cube up one stick of butter, and add to the pan.
Throw the little smokies back in the smoker. Toss them every twenty minutes. After an hour on high, they will be done, and most of the little smokies will start to get some caramelized sugar on them. This is what we want!
Smoked Whiskey Little Smokie Recipe - AKA Little Smokie Burnt Ends
The whiskey will cook out in the high heat, but the flavor remains. This recipe is similar to my burnt ends recipe. It's easy to make, and perfect for your next tailgate party or family get together.
Serve these little smokies with toothpicks, and watch them disappear!
How Much Longer Would Frozen Little Weenies Take?
You might be wondering how much longer this recipe would take if you used frozen little weenies. Ideally, you want the little smokies to be defrosted prior to cooking so you can get them coated with the mustard and rub.
It shouldn't take long to defrost the packages. My favorite way to defrost frozen meat is to leave it in the package, and run it under room temperature water.
Can You Use This Recipe With Cheddar Lil Smokies?
I've had a few people ask if you can use cheddar lil smokies instead of the regular style. My answer is ABSOLUTELY! Cheddar lil smokies work great in this recipe!
How Do You Make Crockpot Little Smokies?
Honestly, why are you here?
Ok I might be kidding... If you want you could make this same recipe in a crockpot. Just follow the same steps... toss the meat in your favorite rub, then put in the crockpot with the whiskey barbecue sauce and let them cook for a few hours.
Love This Recipe? You Might Also Like My Smoked Grilled Cheese Bombs recipe.
Love This Recipe? You Might Also Like My Smoked Grilled Cheese Bombs recipe.
Smoked Whiskey Little Smokies
Ingredients
- 4 pkg little smokies 13 ounce packages
- ½ cup whiskey
- 1 cup brown sugar
- 1 cup barbecue sauce
- ½ cup dijon mustard
- 2 tbsp bbq rub
- 8 tbsp butter
Instructions
- Open the four packages of little smokies and put them in a medium-sized disposable tin.
- Add a half cup of dijon mustard to the little smokies and toss to get them all coated.
- Follow the dijon with a liberal dusting of your favorite bbq rub.
- Get your smoker up to 225 degrees, and put the little smokies in.
- After 30 minutes remove the little smokies from the smoker and get the temp up to 425 degrees.
- in a medium-sized bowl combine one cup of barbecue sauce, a ½ cup of whiskey, and 1 cup of brown sugar. Whisk until smooth, and then pour over your little smokies.
- Cube up one stick of butter, and add to the pan.
- Throw the little smokies back in the smoker. Toss them every twenty minutes. After an hour on high, they will be down, and most of the little smokies will start to get some caramelized sugar on them. This is what we want!
What type of smoke did you use?
So I’ve got to toss them 30 times over the hour they go back on the grill?
I wondered the same thing, smoker is not gonna keep temp when opening every 2 minutes!
I am also wonder on how to keep smoke and heat in my smoker while opening it every two min. Did you have any luck on different time frames? I was thinking about either every 20min or so which I still think is a lot for opening the smoker.
In the detailed instructions, with the pictures, before the actual recipe, it says 20 minutes...so that's what I'm going to do!
Sorry about that everyone, it should have been 20, not 2. I had made a mistake in the recipe card.
How will they be if I make them the day before and then put in crackpot the day of tailgate
I haven't tried it but they should be great! Normally the smokiness comes out a little more after it sits.
I'm thinking it's every 20 min not 2. That way you can hold temp in the smoker
You're correct!
When my smoker is closed it stays closed and everyone knows if the door latch is touched that person is on KP for the rest of the camp.