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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 30 minutes
Cook Time 1 hour 30 minutes
Author Jeff Phillips


  • Smoked sausage links Cut into ½ inch thick rounds. Polish kielbasa also works great.
  • Bacon thick cut and 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 divided
  • Jeff's original barbecue sauce


  • 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.
  • Wrap the half pieces of bacon around the sausage slices and secure with a toothpick.
  • Fill the "cups" with the cream cheese but not all the way to the top. The bacon will shrink as it cooks.
  • Setup your smoker for indirect cooking at about 250-275°F or as close to this temperature as you can.
  • 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.
  • 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.
  • Serve immediately.