Looking for a tasty and easy appetizer to make on your smoker? Try these delicious smoked pig shots - a crowd-pleasing dish that will be a hit at any party or gathering.
Set up your grill or smoker for indirect heat and preheat to 275-300 degrees F.
David uses a 3-zone split charcoal set up on his Weber Kettle with a bed of coals on two sides with a chunk of cherry wood and places the pig shots in the middle to ensure even cooking.
Prepare the Filling
Combine the cream cheese, cheese, jalapenos, garlic powder, and pork rub in a medium-sized mixing bowl. Mix well and set aside
Assemble the “Shot Glasses”
Cut the sausage links into ½-inch sliced rounds. Cut the bacon in half lengthwise. Wrap a strip of the bacon around the sausage slice so that the bacon is flush with the bottom at one end to form a “shot glass.” Secure it with a toothpick and repeat until you run out of sausage or bacon strips.
Fill The Pig Shots
Add the cream cheese filling to a zip-top bag and snip off the corner (or use a piping bag). Pipe the cream cheese mixture into the pig shot until it is just below the top of the bacon. The bacon will shrink, so do not overfill the shots. Transfer them directly onto a grilling pan or platter to the grill or smoker.
Smoke the Pig Shots
Place the pig shots onto the grill or smoker. Smoke with cherry wood (or wood of choice) at 275-300 degrees F for 45 to 1 hour or until the bacon is done and starts to crisp and the cream cheese mixture is heated through. Add barbecue sauce or honey during the last few minutes of cooking just long enough for it to tack on if desired.
Oven Method
Prepare the pig shots the same way and bake them in a preheated 350-degree oven for 20-25 Minutes or until the bacon is crisp and the filling is heated through.
Rest, Cool, and Serve
Allow the pig shots to rest and cool for about 10 minutes before serving. Serve with or without the toothpicks, but warn your guests if you leave them in! Serve with barbecue sauce on the side for dipping if desired.
Notes
Seasonings: These vary depending on the recipe, but common options include salt, pepper, garlic powder, onion powder, chili powder, paprika, and BBQ rub.BBQ sauce: A drizzle of BBQ sauce before smoking adds sweetness and smokiness.Honey: This combination creates a sticky, caramelized glaze on the bacon.Jalapeno slices: Place raw or candied jalapeno slices on top of each pig shot before serving for an extra kick of heat. We use our candied jalapenos. The sweetness adds a nice contrast to the salty meat.Thick Bacon: Make sure the bacon is thick enough to hold the filling without breaking.Oven-Baked Pig Shots: You can bake or smoke pig shots. Baking is quicker and easier, while smoking adds a deeper flavor.Storing: Store leftovers inside an airtight container for up to 5 days.Reheating: For best results, reheat in a 350-degree oven for 5-10 minutes or until the bacon starts to sizzle.
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