Ingredients
Scale
- 2–3 packs beef hot dogs
- 2 tablespoons yellow mustard (binder)
- 2–3 tablespoons BBQ rub, divided
- ½ cup BBQ sauce
- 3 tablespoons butter, sliced
- 2 tablespoons brown sugar
Instructions
- Preheat the smoker: Set smoker to 250°F.
- Season the hot dogs: Coat lightly with yellow mustard, then sprinkle on BBQ rub.
- Smoke: Place hot dogs directly on the smoker grates and cook for an hour or until they pick up color and smoke and the rub is sticking.
- Slice: Remove hot dogs and cut each one into thirds. Transfer pieces to a foil pan.
- Build the glaze: Add BBQ sauce, butter, brown sugar, and another light sprinkle of BBQ rub. Stir to coat everything.
- Caramelize: Increase smoker temperature to 300–325°F. Return the foil pan to the smoker and cook 20–30 minutes, stirring once or twice, until the sauce thickens and the hot dog burnt ends look sticky and glossy.
- Rest and serve: Let cool slightly so the glaze sets. Serve with toothpicks.
Notes
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Beef hot dogs hold up best on the smoker.
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Add honey for extra sweetness or cayenne for heat.
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Don’t rush the final caramelization — that’s where the “burnt ends” flavor comes together.
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Category: Appetizer
- Method: Smoked
- Cuisine: American BBQ