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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!
Course Appetizer
Cuisine Barbecue, Hot Smoking
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
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.