Directions
- 1Score hot dogs from top to bottom then side to side to get that rattlesnake tail look.
- 2Slather mustard to bind the seasoning mix, cover dogs completely in the mix.
- 3Place onto the smoker for about 20 minutes so the cuts open up.
- 4Remove dogs and cut into thirds.
- 5Launch into a cast iron skillet and cover in BBQ sauce
- 6Place back on the smoker for about 30 minutes at 300F, or until sauce tacks up nicely
- 7Remove and allow to sit for a few minutes before diving in!
Ingredients
- 16 count package hot dogs
- as a binder mustard
- 1 Tbsp smoked paprika
- 1 Tbsp onion powder
- 1 Tbsp garlic powder
- 2 Tbsp ground up ancho, guajillo, and pasilla chili
- Hickory Brown Sugar BBQ Sauce
Equipment
knifebaking sheetwire rackgrilltongscutting boardcast iron skilletbrush
Tips
- Use spicy hot dogs.
- Enjoy as a side, appetizer, or treat for the weekend (or sooner if you’re anxious to try it).
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