Place hot dogs into half-size foil pan.

Brush on 2 TBS each of mayonnaise and yellow mustard then sprinkle generously with Jeff's original rub. Flip hot dogs and repeat binder and rub on other side.

Set up smoker for cooking at 225°F (107°C) with indirect heat. If your smoker uses a water pan, fill it up. Use hickory or other smoker wood for smoke.

When smoker is ready place hot dogs onto grate and smoke for about 1 hour or until they are starting to darken in color.

Bring hot dogs in and slice into approximately 1-inch pieces. Place pieces into half-size foil pan.

To the hot dog pieces add ½ cup of Jeff's barbecue sauce, ¼ cup of Jeff's original rub and 1 cup of brown sugar. Stir well to coat.

Crank up the heat on your smoker to 375°F (191°C) and once it is ready, place the pan of hot dog pieces back into the smoker. You can also use the oven or a grill set to high heat.

Stir hot dog burnt ends every 10-15 minutes or until they reach the desired level of "burnt".

Serve and enjoy!