Combine all ingredients, mix well and stuff into sheep casings (pork casings will work too, but will end up a little fatter frank).
Smoke for 2-3 hours at 115 deg or until a rich orange color is reached (you can freeze them at this point, until you want to boil them).
Then cook in water heated to 160-170 until franks float.
Cooking time depends on thickness of the hot dog.
You can simply just grill them as well.
Again, the yield depends on how long and thick your links are.
BARBECUED FRANKS
....mmmm, good! You'd think they were barbecued wieners you'd grilled outside, instead baked in the oven. Add this with my favorite Potato Celery Supreme dish, and green beans on the side and you have a meal!
Add all remaining ingredients, except wieners; simmer 15 minutes.
Split wieners; place cut side down in shallow baking dish.
Pour barbecue sauce over wieners.
Bake in preheated oven at 350 degrees for 30 minutes, basting several times.
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