This Smoked Hot Dogs recipe puts an amazing twist on the classic hot dog! Hot dogs are something that you get everywhere, from the ballpark dogs in the summer to foot-long country fairs hot dogs to vendors with their push carts in just about any city in North America! Yes, you can truly get a hot dog just about anywhere; they are that popular!
Sometimes you just feel like having a hot dog, am I right? If you don’t have time to smoke your hot dog, why not try this fantastic Copycat A & W Whistle Dog? Looking for hot dogs in a different way? How about this amazing BBQ Tortilla Hot Dog Casserole?
The spiraling of the hot dogs helps to get all that smoky flavor into each and every part of the hot dog! It’s a flavor explosion in every bite!
HELPFUL ITEMS FOR THIS RECIPE
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It simply takes a little organization to create these smoked hot dogs; it doesn’t take long. The preparation time is really only about 10 – 15 minutes, and you are ready to smoke your dogs!
WHAT YOU NEED FOR YOUR smoked hot dogs
INGREDIENTS
- Jumbo hot dogs
- BBQ sauce
- Hot dog buns
- Brown sugar
- Sweet paprika
- Ancho chili powder
- Mustard powder
- Fresh ground pepper
- Sea salt
- Garlic powder
- Onion powder
- Cayenne pepper
- Chipotle
How to make Smoked hot dogs
First, preheat your smoker to a temperature of 225 degrees F. Take a wooden skewer and skewer each hot dog through the center lengthwise. I like to use all beef hot dogs, but you can use turkey dogs or your favorite hot dogs. You can even use sausage or smokies if you like!
Lay the skewed hot dog on a cutting board. Hold a sharp knife at about a 45-degree angle and slice just until you hit the skewer in the center. Roll the hot dog while holding the knife so that it continues to slice through the hot dog until you reach the end of the hot dog.
Gently pull on the hot dog to “unroll it into a spiral on the skewer. You are looking for a small space between each slice so the smoke flavor can penetrate.
Now combine the brown sugar, paprika, ancho chili powder, mustard powder, fresh ground pepper, sea salt, garlic powder, onion powder, cayenne pepper, and chipotle. Mix the rub well, then spread it out on a large plate or platter.
Roll the spiraled hot dogs in the rub so they are completely covered. Then sprinkle the remaining seasoning rub between the cuts of each dog.
Smoking your hot dogs
Once your smoker is preheated, place your hot dogs into the smoker. Smoke the hot dogs for 30 minutes using hickory wood chips or pellets for your smoke.
You are at the halfway mark now. After the first 30 minutes, brush each hot dog with BBQ sauce. Turn them over and brush the other side.
Smoke for another 30 to 35 minutes. I like to add the hot dog buns to the smoker when there are about 10 – 15 minutes left on the hot dogs. This adds a hint of smoky flavor to the buns, and they get lightly toasted too!
Remove the smoked dogs from the smoker and place them on a tray or platter. Gently pull the skewers out of the hot dogs and place them in the toasted buns. Serve with fries and garnish with any of your favorite condiments.
You can make these great smoked hot dogs in advance and quickly reheat them in the oven or microwave. But I think it is best if they are fresh out of the smoker when you serve them.
You can serve these smoky dogs with fries or a classic caesar salad. If you want to amp them up even more, add a little crispy bacon!
Look at how good those smoked hot dogs look. They are amazingly juicy with just the perfect about of spice.
You better get going and start making these superlative dogs for your next gathering. From kids to adults, everyone is going to love these hot dogs!
Pin it HERE!!
Pin it HERE!!
Smoked Hot Dogs
Ingredients
- 1 pack 8 Jumbo hot dogs 2-3 oz each
- BBQ rub recipe follows
- ¼ cup BBQ sauce
- 8 Hot dog buns
Homemade BBQ Rub
- 1 tsp brown sugar
- 1 tsp paprika
- 1 tsp ancho chili powder
- ½ tsp mustard powder
- ¼ tsp fresh ground black pepper
- ¼ tsp sea salt
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp cayenne pepper
- ¼ tsp chipotle
Instructions
- Preheat the smoker to 225* for 15 minutes with the lid closed.
- Poke a wooden skewer through the center of each hot dog lengthwise.
- Start at the top of the hot dog, hold a sharp knife at about a 45-degree angle, and slice just until you hit the skewer in the center. Roll the hot dog while holding the knife, so it continues to slice through until you reach the end of the hot dog.
- Repeat with each skewered hot dog.
- Gently pull the hot dog to unroll into a spiral – so there is a small space between each slice.
- Combine barbecue rub seasonings in a small bowl or ramekin. Mix, then spread onto a plate or platter. Roll the hot dogs in the barbecue rub to coat. Sprinkle the remaining seasoning between the cuts.
- Place hot dogs directly onto the smoker grill and close the lid.
- Smoke the hot dogs for 30 minutes.
- After 30 minutes, brush each hot dog with BBQ sauce, turn it over and brush the other side.
- Smoke for 30 – 35 more minutes.
- Add the hot dog buns to the smoker once 10 minutes remain to lightly toast the buns.
- Gently pull the skewer out of the hot dogs and add it to the center of the buns.
- Top with your favorite condiments and enjoy!
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