Preheat a smoker to 225 degrees Fahrenheit.

Plate the hot dogs dry.  Rub the mustard and mayonnaise onto the hot dogs.  Mix together the paprika, garlic powder, onion powder, salt and pepper and sprinkle this mixture onto the hot dogs.  Press the mixture down into the hot dogs to make sure the seasoning stays on the hot dogs.

Place the hot dogs on the grill grates in the smoker and smoke for 1 hour.

Remove the hot dogs from the smoker.  Dice them into 1 inch pieces and place them in a foil pan.

Pour the barbecue sauce, brown sugar, Worcestershire sauce and hot sauce on top of the hot dog pieces.  Stir to coat the hot dog pieces with this mixture.

Increase the smoker temperature to 375 degrees Fahrenheit.

Place the pan in the smoker and cook for 15 minutes.  Stir and continue to cook for 10-15 minute increments until the sauce has thickened and caramelized and the edges of the hot dogs are browned and look slightly “burnt”.

Remove the hot dog burnt ends from the smoker and let them cool for 5 minutes before transferring them to a serving dish.