Step 1: Prep the Hot Dogs

Lay out the hot dogs on a cutting board and cross-score them on both sides. This helps hold flavor and gives the dogs a great texture once smoked.

Lightly coat the hot dogs with yellow mustard to act as a binder. Season generously with your favorite BBQ rub.

Step 2: Rack Them Up

Place the hot dogs on a rack. This makes them easier to move around in the smoker and allows smoke to circulate evenly around the dogs.

Step 3: Smoke Low and Slow

Fire up your smoker or Z Grills to the “Super Smoke” setting or your lowest temperature setting, around 160°F–180°F.

Place the rack of hot dogs on the middle shelf and smoke for 1 hour.

Step 4: Slice and Sauce

After the hour is up, remove the hot dogs from the smoker and raise the pit temperature to 350°F–375°F.

While the smoker is heating up, cut the hot dogs into roughly 2-inch pieces and place them into a foil tin.

Add:

1/2 stick chopped butter

1/8 cup brown sugar

3 tablespoons honey

4-5 tablespoons barbecue sauce

Mix everything well until the hot dogs are evenly coated.

Step 5: Finish the Burnt Ends

Cover the tin tightly with foil and place it back on the middle shelf of the smoker.

Cook covered for 15 minutes.

Carefully remove the foil — watch out for hot steam — and continue cooking uncovered for another 10 minutes to let the sauce caramelize and tighten up.

Step 6: Serve

Remove the hot dog's burnt ends from the smoker and let them cool slightly.

Stick toothpicks in them and serve as a smoky, sweet, sticky hors d'oeuvre perfect for parties, tailgates, or backyard BBQs.