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Smoked Pig Shots

If you're looking for a smoked appetizer that has super bowl party written all over it.. you've found it! A slice of sausage, wrapped in bacon and held secure with a toothpick to form a cup. The cups are filled with almost anything but my favorite is a cream cheese mixture containing chopped jalapeño, Jeff's original rub and grated cheese.
Prep Time 22 hours 36 minutes
Cook Time 22 hours 36 minutes
Author Jeff Phillips

What You'll Need

  • Smoked sausage links cut into ½ inch thick rounds (Polish kielbasa also works great)
  • Bacon (thick cut), cut in half
  • 8 ounces cream cheese softened on counter
  • ½ cup grate cheese 4 cheese Mexican blend works great
  • 2 tablespoons jalapeños chopped
  • 2 TBS Jeff's original rub purchase recipe here, divided
  • Jeff's original barbecue sauce

Instructions

  1. Make the cream cheese mixture by combining the softened cream cheese, ½ cup grated cheese, 1 tablespoon of Jeff's original rub and and 2 tablespoons of chopped jalapeños into a small to medium sized mixing bowl. Mix well.
  2. Wrap the half pieces of bacon around the sausage slices and secure with a toothpick.
  3. Fill the "cups" with the cream cheese but not all the way to the top. The bacon will shrink as it cooks.
  4. Setup your smoker for indirect cooking at about 250-275°F or as close to this temperature as you can.
  5. Place the pig shots on the smoker grate and smoke cook for approximately 90 minutes or until the bacon is cooked through and has good "bite-through" or texture.
  6. When the appetizers are finished cooking, you can glaze with barbecue sauce if you like. I used my original barbecue sauce thinned with a little apple juice. Let the pig shots continue in the heat for about 10 minutes after cooking to allow the sauce to set.
  7. Serve immediately.