Smoked Hot Dog Burnt Ends

Method

1. 1Slice the hot dogs into bite-sized chunks.
2. 2Toss the chunks in Mustard Pickle Hot Sauce as a binder and season with Sweet Chipotle Dry Rub.
3. 3Smoke at 275°F over hickory pellets for 1.5 hours until they pick up a smoke ring and crispy edges.
4. 4Toss the burnt ends with butter, brown sugar, and Habanero Moonshine Grilling Sauce, then wrap in foil.
5. 5Finish in the oven at 275°F for another 30 minutes until glazed and caramelized.
6. 6Serve hot as a crowd-pleasing BBQ snack.

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