Preheat your smoker to 225°F (107°C). This low temperature will allow the hot dogs to absorb the smoky flavor.

While the smoker is heating, slice the hot dogs into bite-sized pieces, about 1-inch thick. This increases the surface area for the smoke and rub.

In a small bowl, combine brown sugar, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper. Mix well to ensure an even distribution of spices.

Toss the sliced hot dog pieces in the rub until they are evenly coated. This will create a flavorful crust when smoked.

Place the coated hot dog pieces on a baking tray lined with aluminum foil. This will catch any drippings and make cleanup easier.

Put the tray in the smoker and let them smoke for about 2 hours, or until they develop a nice bark and reach an internal temperature of 165°F (74°C).

In a small saucepan, combine BBQ sauce, honey, and apple cider vinegar. Heat over low heat until warmed through, stirring occasionally.

Taste the sauce and adjust sweetness or acidity as necessary. This will enhance the flavor of the burnt ends.

After 2 hours, remove the hot dogs from the smoker and place them in a large bowl. Pour the warm sauce over the hot dogs and toss to coat.

Return the sauced hot dogs to the smoker for an additional 30 minutes. This allows the sauce to caramelize and adhere to the hot dogs, creating a sticky, flavorful coating.

Once done, remove from the smoker and let them rest for 10 minutes before serving. This helps the flavors settle.