These smoked pig shots have a big ol' hunk of cheddar in the bottom, surrounded by cream cheese and topped with diced onions and my original rub then wrapped lovingly in thick bacon. Oh yeah! Smok'em up in about 3 hours and you'll be poppin' these in your mouth one after the other!

The limit to what you can do with these is directly proportional to your vivid imagination.

Helpful Information
  • Prep Time: 30 minutes
  • Cook Time: 90 minutes
  • Smoker Temp: 250°F
  • Meat Finish Temp: N/A
  • Recommended Wood: Apple
What You'll Need
  • 1 lb of thick sliced bacon (about 10-12 slices per pound)
  • 1 link of smoked sausage, kielbasa, etc.
  • 8 oz cream cheese, softened
  • 1 block of cheddar cheese, cut into ½ inch cubes
  • ¼ onion, diced
  • Jeff's original rub recipe (Purchase formula here | Purchase bottled rub)
  • Toothpicks
IMG 0244Please note that my rubs and barbecue sauce are now available in 2 formats– you can purchase the formulas and make them yourself OR you can buy them already made, in a bottle, ready to use.

Step 1: Cut the Sausage and Bacon

I purchased a package of smoked sausage which contains (2) links. One of them I'll use and the other will get saved for later. If you cut the sausage about ½ inch thick, you can easily get 20-22 pieces.

IMG 4934 2000x1333

The bacon must be thick for these to work correctly. the thin stuff is too wimpy and just doesn't hold the “cup” shape very well. You'll just end up frustrated if you try to use that stuff. I recommend getting several packages of bacon and if you find that one is too wimpy, put it back in the fridge and save it for breakfast.

IMG 4936 2000x1333

The thick cut bacon needs to be cut in half. There were 11 slices in the package that I picked out and after cutting them in half, that's enough for 22 pig shots. Perfect!

IMG 4957 2000x1333

Step 2: Make the Cream Cheese Filling

Leave the cream cheese sitting on the counter for about an hour, longer is ok, so it's nice and soft.

IMG 4951 2000x1333

When you're ready to make the cream cheese filling, unwrap the cream cheese and place it into a small mixing bowl with about 3 tablespoons of my original rub (Purchase formula here | Purchase bottled rub).

Mix it up well.

Place the mixture into a quart sized zip top bag and then snip a small bit of the corner from the bag so you can do some “piping”.

IMG 4971 2000x1333

Step 3: Cube the Cheddar Cheese

Full disclosure, I purchased some cheddar already cubed up but you can easily purchase a block or you may already have some in the fridge and cube it yourself.

IMG 4939 2000x1333

In the past, I have mixed cheddar or another grated cheese mixture into the cream cheese and, while this is good, I wanted a big gush of melted cheddar when I bit into the pig shots. This method gives you that.

Step 4: Make the Cups

Wrap a half slice of thick bacon around a piece of the sausage and secure it all the way through with a toothpick. This will get easier after you've done a couple.

IMG 4966 2000x1333

Step 5: Fill with Cheddar, Cream Cheese, Onion and Rub

Place a cube of cheddar down in the cup

IMG 4968 2000x1333

Pipe it almost full with the cream cheese filling.

IMG 4976 2000x1333

Spoon in about a half teaspoon or more of diced onions

IMG 4981 2000x1333

Sprinkle on some of my original rub to complete.

IMG 4995 2000x1333

Step 6: Get the Smoker Ready

You can literally use any smoker or even a grill for these as long as you can set it up for indirect cooking at about 250°F. If your smoker won't cook that hot, you can maintain a lower temperature but they will take longer to finish.

If your smoker uses a water pan, fill it up.

Once the smoker is preheated and ready to go, we can start cooking these babies!

Step 7: Smoke Time

Place the tray of pig shots in the smoker and let them smoke with apple wood for about 1.5 hours or until the bacon has a good eating texture and the cheese is melted.

Step 8: Serve them Up

This is one of the few things that we cook that require no resting time. Just as soon as you pull the smoked pig shots out of the smoker, they are ready to eat.

Smoked Pig Shots

Get Almost Anything at Amazon

If you enjoy the newsletter and would like to do something helpful, then..

The next time you decide to order something at, use THIS LINK to get there and we’ll get a small commission off of what you purchase.

Thank you in advance for using our special link:

Jeff’s Smoking Meat Books

smoking-meat-book-coverSmoking Meat: The Essential Guide to Real Barbecue – The book is full of recipes and contains tons of helpful information as well. Some have even said that “no smoker should be without this book”!

With more than 1000 reviews on and a rating of 4.7 out of 5 stars, it comes highly recommended and is a Bestseller in Barbecuing & Grilling books on Amazon.

AmazonBarnes & Noble | German Edition

smoke-wood-fire-book-coverSmoke, Wood, Fire: The Advanced Guide to Smoking Meat – Unlike the first book, this book does not focus on recipes but rather uses every square inch of every page teaching you how to smoke meat. What my first book touched on, this second book takes it into much greater detail with lots of pictures.

It also includes a complete, step-by-step tutorial for making your own smoked “streaky” bacon using a 100 year old brine recipe.

Purchase at Amazon

Order Jeff’s Rubs and Barbecue Sauce TODAY!
Jeff's Rubs and Sauce

✅ If you haven’t ordered my rubs or sauce yet you can do that HERE. They are the best thing you’ve ever tasted and it’s a great way to support what we do!

We ship blazingly fast and orders over $50 ship free!

Check them out! | Read the reviews


You can also order the formulas for my rubs and sauce and make these yourself at home. Grab those HERE and download immediately.

Printable Recipe

IMG 5024 2000x1333 scaled
Print Recipe
4.63 from 8 votes

Smoked Pig Shots: Big Cheddar and Onion

This batch of smoked pig shots has a big ol' hunk of cheddar in the bottom, surrounded by cream cheese and topped with diced onions and my original rub. Oh yeah!
Prep Time30 mins
Cook Time1 hr 30 mins
Total Time2 hrs
Servings: 6


  • 1 lb of thick sliced bacon (((about 10-12 slices per pound)))
  • 1 link of smoked sausage ((, kielbasa, etc.))
  • 8 oz cream cheese ((, softened))
  • 1 block of cheddar cheese ((, cut into ½ inch cubes))
  • ¼ onion ((, diced))
  • Jeff's original rub recipe (((purchase recipes here)))
  • Toothpicks


  • Cut the link of smoked sausage into ½ inch pieces.
  • Cut the slab of bacon in half.
  • Combine the cream cheese with 3 TBS of Jeff's original rub and spoon into a quart sized zip to bag. Snip off a small corner at the bottom for piping the cream cheese into the "cups".
  • Wrap a half slice of bacon around a piece of smoked sausage and secure all the way through with a toothpick.
  • Place a cube of cheddar cheese into the bacon cup
  • Pipe cream cheese filling into the cup until it's just below the top of the bacon.
  • Spoon in about ½ teaspoon of diced onions and sprinkle more of Jeff's original rub on top.
  • Setup your smoker for cooking at about 250°F with indirect heat and apple wood for smoke. If your smoker uses a water pan, fill it up.
  • Place the pig shots on a Weber grill pan, Bradley rack or even a cooling rack and place that into the smoker for about 90 minutes or until the bacon has a good eating texture and the cheese is melted.
  • Remove the pig shots from the smoker and serve immediately.