The Rule-Breaking Trick for Making Hot Dogs Taste Ridiculously Good (Everyone Devours Them)
After smoking the hot dogs, you crank the heat and make a rich glaze of butter, brown sugar, and barbecue sauce. The sauce gets thick and sticky, kind of like candied barbecue. I love throwing these on the smoker (or grill) while I've already got something else going, like smoked ribs or pulled pork. They're perfect for nibbling while the main event finishes up. Serve them on toothpicks as an appetizer or pile them in Hawaiian rolls with sliced onions and pickles like sliders. The sweet and smoky combo pairs well with all the usual cookout favorites, and they reheat well if you want to make them ahead of time. If you've never smoked hot dogs before, this is the gateway recipe that'll have you doing it all summer long.
Prep the hot dogs. Toss 16 all-beef hot dogs in 2 tablespoons of yellow mustard, then sprinkle 2 tablespoons of barbecue rub until they're evenly coated.
Smoke the hot dogs. Arrange them directly on the grill grates and smoke for 1 hour at 225°F.
Cut the hot dogs and transfer to a foil pan. Cut the hot dogs into 1 1/2-inch pieces and transfer them to a foil pan. Add 4 tablespoons of unsalted butter, 1/4 cup light or dark brown sugar, and 1/2 cup barbecue sauce.
Finish cooking. Increase the heat to 375°F and cook for another 20 minutes, stirring once or twice, until the glaze is thick and sticky.
Using a gas grill? Make a smoker pouch by wrapping a handful of wood chips in foil and poking a few holes on the top. Set it over a burner to get that smoky flavor.
No grill or smoker? Roast the hot dogs on a sheet pan, then finish in a baking dish with the glaze.
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