HIGH TEMP MEAT THERMOMETER RECIPES

Steps:

• 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. Use hickory or other smoker wood for smoke.
• When smoker is ready place hot dogs onto grate and smoke for about 1 hour or until they are starting to darken in color.
• Bring hot dogs in and slice into approximately 1-inch pieces. Place pieces into half-size foil pan.
• To the hot dog pieces add ½ cup of Jeff's barbecue sauce, ¼ cup of Jeff's original rub and 1 cup of brown sugar. Stir well to coat.
• Crank up the heat on your smoker to 375°F (191°C) and once it is ready, place the pan of hot dog pieces back into the smoker. You can also use the oven or a grill set to high heat.
• Stir hot dog burnt ends every 10-15 minutes or until they reach the desired level of "burnt".
• Serve and enjoy!

Steps:

• Step 1: Rinse and Dry
• Step 2: Remove Fat/Clean ’em up
• Step 3: Rub down
• Step 4: Smoke and Heat
• Step 5: Slice and Eat