Place the hot dogs in a large Ziploc bag. Add the mustard and work the bag until the hot dogs are evenly coated.
Sprinkle the Dry Rub on liberally.
Preheat the grill to 250 degrees using indirect heat. Add your favorite wood chips. I used Hickory.
Place the hot dogs directly on the grill grate and let them smoke for 90 minutes. They will have darkened nicely.
Remove the hot dogs and cut them into quarters.
Place the smoked hotdogs and the remaining ingredients in a bowl and stir well, ensure the hotdogs are coated. Scoop the mixture into a disposable aluminum pan, making sure not to add any excess sauce.
Bring the grill's temperature up to 350 degrees. Place the pan on the grill and let them cook for 20 minutes.
The sauce will become sticky as the sugars caramelize. Stir a few times and remove.
Let this rest for 10 minutes before serving.
Don't pour the bowl into the aluminum pan. There will probably be some excess sauce, and that will pool on the bottom of the pan.Mix up your BBQ sauce. The Teriyaki is sweet and tangy, but you can definitely go bold with a more robust flavoring.Add some red pepper flakes for a bit of heat. This is completely optional, and we had some young kids eating, so we kept them out.Scale this recipe easily. There will be more than enough BBQ sauce, so it is easy to add a few more packages of hot dogs to the smoker.Serve with toothpicks.Use a disposable aluminum pan for mixing the BBQ sauce and butter with the hot dog burnt ends. This saves you a lot of clean up, and you don't have to worry about bringing the dish home.