I don’t make pulled pork especially for these. I rather save pulled pork in the freezer and sometime later, I’ll pull it out, thaw it and we’ll have some really good hot dogs. I recommend you do the same.
Setup your smoker for cooking at about 225°F (107°C) using indirect heat. If your smoker uses a water pan, fill it up.
When the smoker is ready, place the hot dogs directly on the grate and let them smoke away for about an hour or until they have reached an internal temperature of 160°F (71°C).
Note: you can also just cook them on the grill or smoke them at a much higher temperature and get them done really quick but then you miss out on the really smoky flavor that they can get if you’ll be patient with them.
When they are finished, bring them in and we’ll build some amazing hot dogs!
While the hot dogs are cooking, you’ll want to prepare the bacon and the vegetables.
Cook the bacon in a large skillet until it is crispy then crumble it into small pieces.
Julienne the onions then sauté them in the bacon grease that’s left in the pan until soft.
Slice the whole pepperoncinis or you can purchase sliced ones for this purpose if you wish.
Mix ¼ cup of mayonnaise with 2 teaspoons of horseradish until combined. Feel free to use less or more horseradish to taste.
Spread mayo mixture onto the inside of the hot dog bun.
Place the hot dog into the bun.
Layer pulled pork, red onions, peppers, crumbled bacon, spicy mustard, and Jeff’s barbecue sauce onto the hot dog. You can also add wasabi if desired