Smoked Pig Shots

If you have made out Shrimp Jalapeño Poppers then you are going to love these Smoked Pig Shots. We love using our smoker for many recipes but these Pig Shots are always in the smoker for an easy appetizer.

This appetizer is loaded with flavor and is made with simple ingredients. The bacon gets perfectly crispy and the cream cheese filling is hot and creamy. Combined with the sausage slices and jalapeno peppers makes this the perfect appetizer for any occasion.

What are Smoked Pig Shots?

Sausages are wrapped in bacon and giving a shot glass image. This space is filled with a cream cheese mixture then it is smoked for a delicious flavor for a bite size appetizer.

Ingredients

• Thick-Cut Bacon – Use the type of bacon you prefer, we just recommend it being thick cut
• Kielbasa Sausage – You can also use smoked sausage
• Cream Cheese – To easily combine the cream cheese mixture, make sure it has softened. You can also add in sour cream
• Shredded Cheddar Cheese – Feel free to use cheese of your choice. We like sharp cheddar cheese but we have also added in Mozzarella Cheese.
• BBQ Rub – Try making this BBQ Seasoning Recipe or use BBQ Sauce
• Pickled Jalapeño Slices  – Fresh Jalapeno Slices are also a great addition
• Brown Sugar – Caramelized the flavor with the combination of the ingredients. Add in honey or maple syrup for a delicious glaze.

Scroll to the bottom for the full recipe and ingredients in the recipe card.

How to Make Smoked Pig Shots

• Step 1 – Preheat the smoker to 250°F.

Step 2 – Cut each slice of bacon in half crosswise and slice the Kielbasa into approximately ½ inch thick rounds. 

Step 3 – Wrap bacon strips around each kielbasa slice, positioning the sausage at the bottom to create a “shot glass” shape. Secure the bacon with a toothpick.

Step 4 – In a medium bowl, mix together the softened cream cheese, shredded cheddar cheese, and BBQ rub until well combined. You can also add in chopped onions.

Step 5 – Spoon the cheese mixture into each bacon cup, filling just below the top edge of the bacon. Or you can pipe the mixture into a piping bag or a sandwich bag with a corner of the bag removed. 

Step 6 – Place a pickled jalapeño slice on top of each pig shot. 

Step 7 – Sprinkle a pinch of brown sugar over each filled bacon cup for a caramelized topping.

• Step 8 – Place the filled cups upright on the smoker grates, ensuring they are stable. Smoke for about 2 hours, or until the bacon is crispy and the cheese filling is bubbly.
• Step 9 – Carefully remove them from the smoker. 
• Step 10 – Remove the toothpicks from the pig shots, serve warm and enjoy!  

Expert Tips

• Bacon – Cold bacon is easier to work with. Keep it chilled until wrapping, or pop it in the freezer for 10 minutes if it gets too soft.
• Preparing the Pig Shots – To keep the shots upright, use a muffin tin or grill rack for added stability.
• Cutting the Sausage – Cut the sausage about ½ inch thick so they cook evenly.
• Filling the Pig Shots – Fill the shots with a spoon or we find it easy to use a piping bag.

What is the Best Wood Chips to Use?

You can easily use any type of wood chips that you prefer. But we prefer to use a hickory, maple or cherry wood chips for the best flavor.

How to Serve Smoked Pig Shots

Smoked Pig Shots are a delicious appetizer to serve anytime of the year. We love to serve them with many of our smoker recipes but we have also made with out favorite grilled recipes.

Try these family favorite recipes:

• Smoked Chorizo Queso
• Cajun Grilled Chicken
• Grilled Flank Steak
• Smoked Ribeye