This is the easiest crowd pleaser out there... and even if you don't have a smoker, you can replicate this just as easily in the oven or on the grill. The whole key to this recipe is cooking the hotdogs prior to mixing it all together.
And because smoking them first is the key to this recipe, feel free to stop there one night for a quick dinner. Hot dogs slathered in mustard and seasoning, smoked for an hour (or less if you're in a pinch) is delicious! And, if you're going that route... why not try cheese hotdogs? Or, why not try switching it up with your rubs and barbecues? I mean... why not go the Carolina Honey Mustard Rub Route and the Carolina Gold BBQ Sauce instead of Mustard Route? Or, what about skipping the plain, yellow mustard and going for a Buzzed Beer Mustard?
2 packages of hotdogs (between 16-20 hotdogs).
2 T. Yellow Mustard
1/4 C. Brown Sugar
1/2 C. BBQ Sauce (Like the Bourbon Barrel Whisky BBQ)
Slather the hot dogs in the yellow mustard and your favorite barbecue seasoning. The easiest way to do this is to get your clean hands dirty
Place the seasoned hot dogs directly on the grill grates of your smoker (or oven, or grill). Close the lid and let them smoke for 1 hour.
After an hour, remove hot dogs from the smoker and slice them into nice 1.5 inch chunks.
Please them in a disposable baking pan & top with butter, brown sugar and your fav. BBQ Sauce.
Place the pan back into the smoker at a higher heat (375 - 400) and cook for another 15-30 minutes.
Stir every 5 - 10 minutes.
Smoke until the butter has melted and the sugar is starting to caramelize on the hotdogs.
Notes: I would by lying if I told you really measured out the 2 T. of Mustard and Seasoning. I feel like "just going for it" is the best measurement style. You want them covered (but not dripping) in mustard and seasoning. With the "just go for it" method, you'll see it easy to 1.5 or double it!