12 oz. pack of Texas Smokehouse Brisket Hot Dogs
2 cups Fresh Pineapple, diced
1 Medium Red Onion, diced
2 tablespoons Cilantro, rough chopped
3 tablespoons Teriyaki Sauce, drizzle as flavor garnish
New England or Split Top Buns
1. Grill or sear the Texas Smokehouse Brisket Hot Dogs.
2. While cooking the hot dogs butter and grill or sear the split top buns.
3. Combine the diced pineapple, red onion, and rough chopped cilantro then reserve.
1. Build by adding the Brisket dog to the grilled/seared split top bun.
2. Add the Hawaiian salsa on top of the Brisket Hot Dog.
3. Finish with a drizzle of Teriyaki sauce.