COOK IT.
01
Set smoker to 300°F.
02
Prep the ears of corn by removing the husk and silk before fully coating with vegetable oil.
03
Sprinkle the Pit Boss GSP Rub on the corn before placing on the top grates of the smoker to cook for 25 to 30 minutes.
04
Halfway through the cooking time for the corn, add the hot dogs to the smoker on the bottom grates to cook for the remaining time.
05
Remove both corn and hot dogs from smoker and let rest on a cutting board.
06
Cut the corn off both cobs over a bowl.
07
Mix the mayo, cotija cheese, and cilantro with the corn.
08
Assemble the hot dogs in the buns, and top with the corn mixture and a sprinkle of Pit Boss Nashville Hot Rub. Enjoy!