Directions
- 1Score your hotdogs by cross-hatching with a knife to create that pinecone look.
- 2Use mustard as a binder.
- 3Add your favorite barbecue rub.
- 4Place the hotdogs in your smoker.
- 5Set the temperature to 300 degrees and cook for 30 minutes.
- 6Cut the hotdogs into thirds and put them in a pan.
- 7Add honey to the hotdogs.
- 8Add Melinda 's Japanese BBQ Sauce for that umami flavor.
- 9Brush the hotdogs with the sauce.
- 10Place the pan back in the smoker at 350 degrees for another 30 minutes.
Ingredients
- 16 hotdogs
- 3 Tbsp mustard
- 4 Tbsp BBQ Rub
- 4 Tbsp honey
- 5 Tbsp Melinda 's Japanese BBQ Sauce
Equipment
knifeovensmokerpanbasting brushsheet pan
Tips
- This recipe is inspired by my good friend at The Backyard Palate. Use mustard as a binder and your favorite barbecue rub. You can do this in an oven, but because it's barbecue month, I'm putting it in my smoker. Make sure to use Melinda 's Japanese BBQ Sauce for that umami flavor.
- Score your hotdogs (Top Side Only) by cross-hatching with a knife to create that pinecone look
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