Hot dogs for the Fourth of July Breaking down the numbers

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Use a 9x13-inch disposable metal pan or line a pan with tinfoil. Pour the bbq sauce, brown sugar and half the rub over the hot dogs and toss well to combine and coat. Cut the butter into pieces and place on the hot dogs. Place the pan back on the grill and turn it up to 350°. Cook for 20-30 minutes.

Hot dogs for the Fourth of July Breaking down the numbers

Smoke some more time Take the pan of hot dog to your smoker and set the temperature to 376- 395˚F. Leave this piece in the smoker for 20 - 40 mins. Stir the hot dog consistently till the heat dissolves the butter, caramelizing the sugar on the hot dog. Serving time By now, your hot dog should be ready.

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Season the hot dog portions with the brown sugar and chili powder. Smoke the seasoned hot dog portions at 225F for two hours. Place the smoked hot dog portions into a foil pan, add two cups of bbq sauce and toss to coat. Return the foil pan to the smoker and cook uncovered for one more hour. Remove the hot dog burnt ends from he smoker and serve!

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Once the dogs are seasoned place the dogs directly onto the grates on the pellet grill and smoke for 1 hour. Cut into thirds. Once the dogs have developed a crust remove them from the grill and cut them into thirds. Place the hot dog burnt ends back into the same 9x13 pan and top with brown sugar, honey, bbq sauce, and sliced butter. Smoke.

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First, preheat the smoker to 250 degrees F. Next, place the hot dogs in a large ziplock bag and pour in the mustard. After closing the bag, shake it around until the hot dogs are covered thoroughly. Set the hot dogs on a high rack and smoke for one hour. Meanwhile, stir together the rub ingredients in a small bowl.

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Pour the hot dogs and any remaining sauce into an aluminum pan. Increase the temperature of your smoker to 350°F and place the hot dog burnt ends back on the smoker. Let them smoke for another 20 to 30 minutes, or until the sauce is tacky and caramelized. Transfer the burnt ends to a serving tray and serve immediately.

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Remove the hot dogs from the smoker and cut each sausage into 1-inch pieces. Put hot dog pieces in an aluminum pan or baking tray. Add the butter, allowing it to melt over the pieces. Mix in the brown sugar and BBQ sauce with a spoon. Place the pan or tray back in the smoker.

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Preheat your smoker for medium-low heat (250F). Top with wood chips or wood chunks for added smoke flavor. Add your hot dogs onto the smoker and cook for 1 hour. After they are beginning to darken in color, pull off, sliced into 1.5 inch segments and place in an aluminum foil.

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Close and smoke hot dogs for one hour. While the hot dogs smoke, start making the BBQ sauce mixture. In a medium-size bowl, combine the BBQ sauce, melted butter, light brown sugar, and BBQ seasoning. Mix together until fully combined. After 1 hour, take the hot dogs off the smoker and cut them into 1 ½ inch sections.

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Cooking Instructions: Set the smoker at 250 degrees and put your hotdogs in, keeping them in the baking sheet. Smoke for 2 hours, open the smoker, and rotate the hotdogs one hour in. While the burnt ends have been smoking for 1 1/2 hours, make the honey sriracha sauce.

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Instructions. Preheat your smoker to 225 degrees F. Cover Hot Dogs in mustard and your favorite seasoning. used Traeger's Pork and Poultry seasoning for these. Place Hot Dogs on smoker and smoke for 1 hour to 90 minutes. Increase smoker temperature to 350 degrees F. Remove from smoker and cut into 1.5-2 inch lengths.

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Instructions. Place hot dogs into half-size foil pan. Brush on 2 TBS each of mayonnaise and yellow mustard then sprinkle generously with Jeff's original rub. Flip hot dogs and repeat binder and rub on other side. Set up smoker for cooking at 225°F (107°C) with indirect heat. If your smoker uses a water pan, fill it up.

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Cover hot dogs with yellow mustard, then the bbq rub. Smoke for 1 hour. Remove from the smoker. Increase temperature to 400F. Cut each hot dog into three even pieces. Place in a disposable pan and top with the brown sugar, bbq sauce, and pats of butter. Put back in the smoker for 30-45 minutes, stirring often.

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Prep the hot dogs as discussed above and preheat the air fryer to 370°F for 5 minutes. Lightly coat the basket with cooking oil and cook the hot dogs for 5 minutes. Take the hot dogs out and cut them into 4 pieces. Add the ingredients of the burnt end sauce to a glass bowl and the hot dog pieces.

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Glaze Hot Dog Burnt Ends. After 1 hour, put the smoked hot dogs back into the aluminum pan. Add your favorite barbecue sauce and 2 tablespoons of unsalted butter. 1/3 Cup Sweet Baby Ray's Maple Barbecue Sauce, 1/3 Cup Stubb's Original Barbecue Sauce, 2 tbsp Unsalted Butter. Either increase your smokers temperature to 375F or bring inside to.

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Preheat your smoker 250 degrees Fahrenheit and then prepare the hot dogs. Cover each hot dog in yellow mustard and then sprinkle them with sweet and smokey spice rub. Place each hot dog directly onto the smoker and close the lid. Smoked them for an hour. Remove the hot dogs and slice them into 1 ½ inch pieces.