Directions
- Preheat your Pit Boss vertical or smoker to 300°F
- Start by scoring the beef hot dogs in a criss-cross pattern on both sides, ensuring you do not cut all the way through.
- Once all of the hot dogs are scored, apply the spicy brown mustard to all of the hot dogs, ensuring an even coating. Then generously season all sides with Pit Boss Maple Chipotle Rub.
- Place the hot dogs and bacon on the smoker and allow to smoke for 45 minutes, rotating every 10 minutes.
- Pull the hot dogs off the grill and increase the temperature to 350°F. Place the hot dogs in an aluminum pan before adding BBQ sauce and brown sugar. Toss gently to combine.
- Cover the pan with aluminum foil before placing it back on the smoker. Allow an additional 30 minutes.
- Once the bacon is crispy, remove it from the smoker and give it a rough chop. Drizzle bacon bits with honey, or hot honey for an extra kick!
- Slice two Hawaiian rolls stuck together vertically across the top of the two rolls, creating a small hot dog bun.
- To make your garlic butter combine minced garlic, parsley, and salt into 1 stick of softened butter.
- Remove the hot dogs from the grill and place one in each Hawaiian bun.
- Brush the tops of the buns with garlic butter and put back on the smoker for 10-15 minutes, or until the buns are golden brown.
- Top with bacon bits, BBQ sauce, and any other additional topping you want!
- Slice each dog in half or enjoy the whole thing!
