Are you looking to take your cookout game to the next level? Cross-hatching hotdogs, seasoning them with brisket seasoning, and smoking them make them one of the best hot dogs you’ll ever have!
The Only Way To Make A Hot Dog
It’s a bold statement; I get it. But coming from someone who has made thousands of hotdogs in her career, this is the best way to make, well, the perfect hot dog.
It’s a two-fold process (relax, it’s easy). It’s about how you prep them (you need to cut them and season them), but then it’s also about how you cook them. Low and slow is the KEY! Don’t have a smoker? No worries, I tell you how to make them in the oven as well!
TKW Family Love
My guys love these hot dogs. This recipe has come in so handy for a last-minute throw-together dinner. I freeze my hot dogs with my FoodSaver, separating them for individual grab-and-go. I take them out of the freezer about 1/2 hour before I need to throw them into the smoker so that I can “Slotdog” them while they are still slightly frozen. I recently reached out to Lori asking if her hoagie rolls would work out. She suggested more of a brioche bun for the added sweetness. I knew I could use The Kitchen Whisperer’s Brioche Onion Hamburger Bun recipe, omitting the onions. OH MY — this was a win-win for sure. I had to add a bit more flour because the onions absorb some of the liquid. If you have not made these hot dogs, they are done so quickly – one hour in the smoker and 1/2 hour out at room temperature before cutting for the spices!
These Smoked Hot Dogs Are Game Changer
I get it; it’s just a hot dog, but y’all, something truly magical happens to them when you cook them this way. The outside gets almost this crunchy/crispy casing, the inside gets all seasoned with brisket rub, and you get the most amazing smoky flavor.
What You’ll Need to Smoke Hot Dogs
You only need two ingredients here, but I would say you should invest in quality ingredients. I love Meat ‘n Bone Steak Hot Dogs. Nathan’s Jumbo style is also good.
- Amazing hot dogs (go with the jumbo/thicker ones) – keep them cold
Cross-Hatch Your Hot Dogs
I’ve had this tool (Slotdog cutter) for a few years. I used a sharp knife to cut crisscross marks in my hot dogs, but they weren’t always perfect. This tool is pretty great. However, if the hotdogs have super thick skin, the tool may not work.
That being said, I prefer to cut hot dogs like this as it does three things:
- You get more smoky flavor in the hot dogs
- Seasoning the hot dogs after cutting them, you get seasoning into the hot dogs.
- The outside of the hotdog gets almost a bark-like consistency (totally awesome!).
How to Smoke Hot Dogs
- Preheat the Yoder Smokers YS640 to 250F. I chose to use a mix of oak and fruit pellets.
- Place each hot dog on a cutting board or countertop.
- Grab the Slotdog cutter and place it on the cold and skinless hot dog using an end-to-end rocking motion. Remove the cutter, turn the hotdog over placing the cut-side down, and repeat.
- Place the cut hot dogs onto a rimmed baking sheet. Coat all sides of the hotdog with Chupacabra Brisket Magic Seasoning.
- Place the prepared hot dogs onto the top rack of the Yoder Smokers YS640 and smoke for 45-60 minutes.
Top and Enjoy
When it comes to hot dogs, what are your toppings of choice? I’m sure some of you will have a fit of my using ketchup, but hey, I’m originally from Pittsburgh, which is the home of Heinz.
Topping Ideas:
- Classic Pittsburgh – mustard, ketchup, and optional onions
- German – sauerkraut and mustard
- Over The Top – beer cheese, crispy bacon, and crispy french fries
- Stadium Dogs – mustard and onions (I strongly suggest making my smoked Vidalia onions and using those!)
Pair These Smoked Hot Dogs With
For me, it’s a given that crispy fries and some chips or pretzels are served. However, these are some of my other favorite sides to serve.
The Best Esquites (dip version of Elote Mexican Street Corn)
This Esquites (Mexican Street Corn) is the best dip ever. Grilled corn with a luscious creamy, spicy mixture, spices, fresh cilantro, and Cotija cheese!
Triple Pepper Roasted Salsa
Get ready for THE BEST roasted salsa you’ll ever have! 3 types of peppers make up this crave-worthy, chip-loving, need-to-have salsa!
Ultimate Loaded Beer Bacon Jalapeno Cheese Dip
This loaded cheesy dip comes together in minutes, starting with the Hoosier Hill Beer Cheese Mix, more beer, shredded cheddar and smoked Gouda, crispy bacon, and minced jalapenos!
Elevate Your Grill Game with Flame Kissed Cheesy Jalapeño Poppers
Get ready to tantalize your taste buds with a fiery explosion of flavor! Flame-kissed cheesy jalapeño poppers, oozing with melted cheese and savory bacon, are always a huge crowd favorite.
The Best Classic Diner-Style Coleslaw
Retro diner-style coleslaw with a perfectly balanced sweet and tangy dressing, mixed with cabbage, carrots, onions, and seasonings.
Oven Baked Hot Dogs
While you won’t get that authentic smoked flavor, add some smoke flavoring to the seasoning. Add about 1/4 teaspoon of Hickory Smoke Powder to the seasoning mix, then sprinkle it on the hot dogs.
- Preheat the oven to 350F. Place a cooling rack inside a rimmed baking sheet. Prepare the hotdogs as instructed below.
- Place the hot dogs on the cooling rack and the tray on the oven’s middle shelf. Bake for about 15 minutes, then flip the hot dogs and bake for another 10-20 minutes, or until the hot dogs are cooked. *The Internal temperature should be 165F.
- If you’d like that slight char or blister on the skin, broil the hot dogs for 30 seconds to a minute (be sure your baking pan and cooling rack can be used in a broiler setting).
The Perfect Smoked Hot Dog
Are you looking to take your cookout game to the next level? Cross-hatching hotdogs, seasoning them with brisket seasoning, and smoking them make them one of the best hot dogs you’ll ever have!
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 hot dogs
- Category: hot dogs, smoked meat, gameday foods, football foods, smoked hot dogs, easy recipes
- Method: Smokee
- Cuisine: hot dogs, smoked meat, gameday foods, football foods, smoked hot dogs, easy recipes
Instructions
-
- Preheat the Yoder Smokers YS640 to 250F. I chose to use a mix of oak and fruit pellets.
- Place each hot dog on a cutting board or countertop.
-
- Grab the Slotdog cutter and place it on the cold and skinless hot dog using an end-to-end rocking motion. Remove the cutter, turn the hotdog over placing the cut-side down, and repeat.
-
- Place the cut hot dogs onto a rimmed baking sheet. Coat all sides of the hotdog with Chupacabra Brisket Magic Seasoning.
-
- Place the prepared hot dogs onto the top rack of the Yoder Smokers YS640 and smoke for 45-60 minutes.
- Remove from the smoker, top and enjoy!
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