Unpack and place the hot dogs on a plate or tray. Pat them dry with a paper towel.
Pour the olive oil over the hot dogs to coat them.
Sprinkle the BBQ seasoning and dry mustard over the hot dogs. Gently press the seasonings onto the hot dogs.
Once the smoker is at temperature, place the hot dogs directly on the grill. *NOTE* At this step, because I am cooking with a Big Green Egg and charcoal, I will add my soaked wood chips in the charcoal chamber.
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.
Place them into a disposable 9x13-inch aluminum pan (or you can use any pan or cast iron that is oven safe).
Pour the BBQ sauce mixture over the hot dog pieces and mix to coat every bite.
Increase your smoker temperature to 350F degrees.
Place the aluminum pan on the grill and smoke for another 30 minutes or until the sauce is thick and caramelized. Note: time may vary but you want to look at the sauce - if it has thickened and is bubbling, then it is ready.
Then serve!
Notes
Note: I used a Big Green Egg which is a combination smoker and grill. You do not need that to make this recipe - you can just use a traditional smoker. Also, you don't even need a smoker at all. Please see my instructions above in the FAQ section on how to make this on your gas or charcoal grill, oven or even air fryer.
Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
Storage: Once cooled, place in an airtight container for up to 3 days in the fridge.
Re-warm: Rewarm them in the Air Fryer at 330 degrees F for 3 to 4 minutes or in the microwave.
Make it spicy: For the sauce add some chili powder or use a spicy BBQ sauce or throw in a few red pepper flakes.