Score the hot dogs

• Make a cross-hatch pattern on the top side of each hot dog with a knife to create the pinecone look.

Coat with mustard and rub

• Rub the hot dogs with mustard as a binder.
• Sprinkle the BBQ rub over the hot dogs.

First cook

• Place the hot dogs in the smoker or oven at 300 °C and cook until the cuts open up.

Cut and glaze

• Cut the hot dogs into thirds and place them in a pan.
• Add the honey and Japanese BBQ sauce and toss to coat.

Second cook

• Return the pan to the smoker or oven at 350 °C for another 30 minutes, then serve.