Remove the hot dogs from their packaging. Use a knife to lightly crosshatch the skin of the hot dogs. As they cook, these crosshatches will open up and that allows them to cook a bit faster, but it also increases the surface area for the smoke.
Place the scored hot dogs on a pan with edges.
While they are still wet, sprinkle them liberally with your favorite dry rub. Make sure to cover all sides.
Heat your smoker or grill to 250°F and get a nice billowing smoke. I recommend using a fruit wood.
Add the hot dogs to the smoker and let them smoke for about 45 minutes, or until the internal temperature reaches 155°F.
Remove and serve warm.
Notes
Storage: If you have leftover smoked hot dogs they can be kept in an airtight container in the refrigerator for three to five days. Reheat them for a few seconds in the microwave or in a skillet.Leftovers: Cut up leftover hot dogs to mix into mac-n-cheese, casserole dishes, or scrambled eggs.Freezer Friendly: These freeze amazing! Use the whole pack on the grill and place any leftovers in a freezer-safe Ziploc bag. Label and stick it in the freezer. They defrost and reheat in the microwave nicely. It is great for busy days!Meal Prep: If you know you will be in a rush when it's time to get the dogs in the smoker, score them ahead of time to get that step out of the way.Mix up a dry rub for them if you don't have some on hand. You can mix the rub and keep it in a sealed jar for quite a long time and this is something that can definitely be made ahead of time.Smoking Time: For beautiful results, smoke hot dogs for 60 - 90 minutes at 250º. If you score the hot dogs first it will take less time.Wood Choice: I recommend oak, apple, cherry or pecan. You can really use any wood your heart desires. Some people find hickory smoke too harsh for scored hot dogs, but others love it. So pick your favorite smoke flavor and enjoy.