This barbecue smoked hot dog recipe takes one of North America’s classic grilled foods to a new level. Slow smoked over oak wood, find out how to smoke this summer favorite the right way.
Equipment
- oak smoking wood
Ingredients
- 4 hot dogs
- 4 hot dog buns
- 2 tbsp yellow mustard
Dry Rub Seasoning
- ½ tbsp ground black pepper
- 1 tbsp kosher salt
- 1 tbsp smoked paprika
- ½ tbsp garlic powder
- ½ tbsp onion powder
- 1 tbsp cumin powder
Instructions
Pull hot dogs from smoker and serve in hot dog buns and with your choice of toppings. Enjoy immediately.
Fire up your smoker to 225°F (107°C). Add wood chips to coals or wood tray. Fill a water pan and place on smoker grates.
While smoker preheats, prepare the dry rub by combing all the rub ingredients in a small bowl. Use a fork to mix and crush any lumps that may appear.
Use paper towels to pat the hot dogs dry. Lightly spread yellow mustard on each hot dog. Then, evenly coat each hot dog in the dry rub seasoning.
Place hot dogs on smoker grates. Close smoker door and smoke at 225°F until the hot dogs reach an internal temperature of 155°F (68°C), about 60 minutes.
