Slow-Smoked Hot Dog with Garlic Aioli and Caramelized Onions

Method

1. Prepare smoker with hickory wood chips and preheat to 225°F (107°C).
2. Insert beef hot dogs into the smoker and smoke for 1.5 to 2 hours, until internal temperature reaches 71°C (160°F).
3. While smoking, prepare caramelized onions by sautéing sliced onions in butter over low heat for 20-25 minutes, stirring occasionally, until golden brown.
4. Toast hot dog buns in the smoker or on a grill until slightly charred.
5. Assemble by placing smoked hot dog in bun, then add garlic aioli, caramelized onions, dill pickles, ketchup, and mustard.
6. Allow to rest for 5 minutes before serving to let flavors meld.
7. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.