Everyone loves the “burnt ends” that come from smoking brisket but it requires, well….smoking a brisket. That is a task that can’t be done quickly.
However, for those of you with a smoker, this is a great recipe that is quick and easy and can be made alongside other things you may be smoking. They are a crowd pleaser for sure and great for parties and people of all ages.
For an even quicker process, use store-bought dry rub (like Noble Made) and pre-made, sugarless BBQ sauce (like Noble Made or Primal Kitchen). Remember to always check the ingredient on store-bought items to avoid sugar, msg, additives, etc.
NOTE 1: If you don’t have a smoker, you can accomplish this in an oven or on a grill but it won’t have the smoky flavor.
NOTE: I feel like carrots would work well with this recipe for a vegetarian option. If anyone tries it, please post a comment and/or picture.
12 Grass-fed beef hot dogs (I get mine from U.S. Wellness Meats)
Coating Ingredients: (just enough to lightly coat hot dogs)
Brown or Stone Ground Mustard
1 tablespoon sea salt
1 tablespoon chili powder (preferably Mexican chili powder for extra spice)
1 tablespoon smoked paprika
2 teaspoons black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon dry mustard powder
1 teaspoon cayenne powder (optional)
BBQ Sauce Ingredients:
1 cup sugar-free ketchup (I use Primal Kitchen Ketchup)
1/4 cup Apple cider vinegar
4 tablespoons honey (leave out to be completely sugar free)
2 teaspoons sea salt
1 tablespoon dry rub
1 tablespoon garlic powder
2 teaspoons chili powder
2 teaspoons onion powder
Any type of hot sauce to make it spicier, optional
Grass – fed butter
Step 1: Heat your smoker to 275 degrees
Step 2: Slather mustard and avocado mayonnaise over the hot dogs, sprinkle with dry rub (save at least a teaspoon for the sauce). Use as much as desired on the hot dogs and save any leftovers to use for other recipes. This is a great thing to have on hand.
Step 3: Put the hot dogs in a glass dish and smoke for about an hour.
Step 4: Remove the hot dogs and cut into 1/4ths. Clean out the dish and put the cut hot dogs back in the same dish. Add the bbq sauce along with several pats of butter.
Step 5: Put the dish back in the smoker and smoke for another 45 minutes to an hour, or until the sauce has caramelized and becomes sticky and brown.
Step 6: Serve…I like to put the upright on a place with toothpicks for easy eating and less mess.
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