Fire up your smoker to 225°F (107°C). If you are using a charcoal grill, set it up for 2-zone cooking/indirect grilling.

Use a basting brush to apply the mustard to the hot dogs, covering in a thin layer. Sprinkle dry rub over hot dogs, with mustard acting as an adhesive.

Place hot dogs on smoker grates. Smoke for one hour.

Remove the hot dogs from the smoker and cut each sausage into 1-inch pieces.

Put hot dog pieces in an aluminum pan or baking tray. Add the butter, allowing it to melt over the pieces. Mix in the brown sugar and BBQ sauce with a spoon.

Place the pan or tray back in the smoker. Increase temperature to 350°F-400°F (176°C-204°C). Cook for a further 20 minutes, or until the butter has completely melted, and sugar has caramelized on top.

Remove from smoker. Apply more BBQ sauce on top if needed. Serve and enjoy.