Smoked Hot Dog Burnt Ends

Step 1

Fire up your smoker to 225°F (107°C). If you are using a charcoal grill, set it up for 2-zone cooking/indirect grilling.

Step 2

Use a basting brush to apply the mustard to the hot dogs, covering in a thin layer. Sprinkle dry rub over hot dogs, with mustard acting as an adhesive.

Step 3

Place hot dogs on smoker grates. Smoke for one hour.

Step 4

Remove the hot dogs from the smoker and cut each sausage into 1-inch pieces.

Step 5

Put hot dog pieces in an aluminum pan or baking tray. Add the butter, allowing it to melt over the pieces. Mix in the brown sugar and BBQ sauce with a spoon.

Step 6

Place the pan or tray back in the smoker. Increase temperature to 350°F-400°F (176°C-204°C). Cook for a further 20 minutes, or until the butter has completely melted, and sugar has caramelized on top.

Step 7

Remove from smoker. Apply more BBQ sauce on top if needed. Serve and enjoy.