Preheat the smoker: Preheat your smoker for indirect cooking to 225°F.
Season the hot dogs: Coat the hot dogs lightly with the yellow mustard (or Zesty Gold BBQ Sauce),
then season evenly with the Sweet Rub.
Smoke the hot dogs: Place the hot dogs directly on the smoker grates. Close the lid and smoke for 1
hour.
Prepare the burnt ends: Remove the hot dogs from the smoker and cut each into 1 1/2-inch pieces. Transfer the pieces to a disposable aluminum pan. Add the butter, brown sugar, and BBQ sauce, then toss until evenly coated.
Caramelize: Increase the smoker temperature to 375-400°F. Return the pan to the smoker and cook for 15-30 minutes, stirring every 5-10 minutes, until the butter has melted and the sauce has thickened into a sticky glaze that coats the hot dogs.
Serve: Transfer the hot dog burnt ends to a serving platter and let cool for 2-3 minutes before serving. Serve warm as an appetizer with toothpicks or alongside your favorite BBQ sides
