If you have never tried smoking hotdogs then you are in for a real treat! We take it a few steps further and spiral-cut the hotdogs and add some seasoning but you will love them either way.
If you decide to try these spiral cut, seasoned with my original rub and then smoked for an hour in the smoker, you will understand why I decided to do an entire newsletter on something as simple as a smoked hotdog.
If you want to see these being prepared and cooked, you can watch my video at the bottom of this recipe page.
These are dog-gone good stuff!
Here’s what you’ll need
How to Prepare
Remove the hotdogs from the package
Carefully run a skewer through the center of the hotdog end to end trying your best to keep it in the center. If you make a mistake, pull the skewer out and try again.
Holding the knife at a 45 degree angle, start on one end cutting through the hotdog allowing the skewer to stop the knife from going all the way through. Roll the hotdog away from you as you press the blade down against the hotdog cutting it through to the skewer.
Continue cutting at an angle until you reach the opposite end of the hotdog.
My first one did not look so great, I steadily got better after that.
I took my time and tried to do a good job on all of the hotdogs but it’s really not important that they look perfect.
Once all of the hotdogs are spiral-cut, sprinkle my rub all over them allowing it to get down into the cut areas as well as on the outside.
If you don’t want to spiral cut all of them, there are no rules that say you have to do that. Here’s some extras that I left uncut just to show that it’s ok.
Smoking the Hotdogs
It never fails that I get emails every week asking me if I have special recipes for electric smoking or gas smoking and the answer is, “no, I don’t”.
In all of my recipes, I give you the heat setting, the smoke recommendation and from that point it absolutely does not matter what type of smoker you are using as long as you have the heat and the smoke.
Whatever type of smoker you are using needs to be set up to cook at 225-240 degrees for about an hour. If you using an electric, charcoal or gas smoker then I recommend keeping the smoke going the entire time. In a wood smoker, this happens by default.
For the smoke, I recommend apple or pecan but other woods like hickory, mesquite, maple, and cherry will also do a wonderful job.
Just like ham, you’ll be amazed at how much smoke flavor these hotdogs pick up in the smoker. You will taste the smoky goodness in every bite.
This method of cooking hotdogs is wonderful for large parties where you need a lot of hotdogs done all at the same time. Just put them in about an hour before you need them and serve them right out of the smoker an hour later. Due to their small size, you can do hundreds of these quite easily even if you opt to not spiral cut them.
Enjoy the process.. enjoy the flavor!
- Remove hotdogs from package
- Run skewer through center of hotdogs lengthwise
- Starting at one end, hold knife at angle and cut while rolling hotdog away from you
- Continue rolling hotdog away from you until the knife ends up on opposite end
- Remove skewer
- Repeat steps 2-5 for all hotdogs
- Lay hotdogs on a Bradley rack and apply rub generously
- Prepare smoker for cooking at 225-240 degrees F
- Smoke cook hotdogs for 1 hour
- Serve on bun with condiments and toppings
Tips and Other Thoughts
- You could also brush these with my original barbecue sauce at the 30 minute mark to make them a little sticky and to add to the flavor.
- Sprinkle with grated cheese and let the cheese melt onto the hotdogs during the last 20 minutes or so in the smoker.
By the way, here’s a video I did a while back that shows how to do these as well as my bacon wrapped version:
Note: You can also order the formulas for my rubs and sauce and make these yourself at home. Grab those HERE and download immediately.