these things were great! once i got the method of rolling and sealing down, it was easy to do. i think the mustard brush before the rub and bacon wrapping helped develop a "bark" on the outside with no mustardy taste later on. smoke penetration was exceptional.
turned out i had no BBQ sauce in the fridge and it was a little late to be making one, so i simply brushed oc ketchup (catsup?) the last half-hour or so. i pulled them off just as the hot dogs plumped enough to open the whole thing up a tiny bit. results were very good indeed!
FYI - i used schwan's old-fashioned weiners for this. results with those were not too good. while the flavor of the weiners was really good, the texture was rather tough and chewy. usually these weinters are great on their own but perhaps with this cooking method it just didn't work. i think the biggest problem was that being inside the burger wrap, the skins didn't have an opportunity to "crisp up."
other than that, this was too good not to do again!
unfortunately, no pix, so it never happened - i'll just have to do it again, i guess!