Smoked Pig Shots
Leave a Comment
Posted: 02/17/25
This post may contain affiliate links. Please read our disclosure policy.
Looking for the ultimate appetizer to wow your guests? Smoked Pig Shots are a fun and flavorful recipe made with sausage, bacon, and a creamy cheese filling, all smoked to perfection. They’re easy to make and guaranteed to be a hit at any barbecue or party!
No cookout or tailgate is complete without these creamy, savory Smoked Pig Shots! Every bite is filled with so much flavor, you will be reaching for a second one in no time.
We love to make smoked pretzels and BBQ smoked snack mix to munch on while we wait for the cheesy bacon wrapped sausage bites to cook. They are perfect to have on hand for game day.
Kielbasa and bacon are really a flavor packed combination and you will be wondering why you’ve never thought of it before. The cream cheese and cheddar make the jalapeño taste a little more mild, so if you’re not a huge fan of heat, this recipe is still a great one to serve. Our BBQ rub adds the perfect hint of smoky-sweetness to every bite.
why you’ll love this recipe
- There are only 5 ingredients plus seasoning in this super satisfying appetizer.
- Pig Shots are on the smoker for a total time of 45-60 minutes, leaving you lots of time to prepare other appetizers and snacks, clean up or visit!
- This recipe is so simple and you can easily double it to make enough for a crowd.
Ingredients for smoked pig shots
- Cream cheese – Softening to room temperature will make this much easier to mix.
- Cheddar cheese – Shredded cheddar cheese will spread evenly throughout the cheese mixture. Sharp cheddar cheese will give such a good flavor!
- Jalapeño – Diced and deseeded jalapeño adds a little kick to these savory bites.
- BBQ Rub – Our BBQ rub is the perfect seasoning for this smoked appetizer, you can also make it homemade.
- Smoked sausage rope – Remove the skin before assembling the pig shots.
- Thick-cut bacon – Thick cut slices will hold stronger through the heat of the smoker and keep the cheese mixture from coming out.
Helpful Tools
what is the best wood flavor for smoking pig shots
I recommend using hickory or pecan to smoke Pork Shots, but anything you already have will work great, too.
How to make pig shots on the smoker
Cut sausage into half inch pieces and cut bacon in half, lengthways. Wrap bacon strips around a piece of sausage so it forms a shot glass. Secure the piece of bacon and sausage together using a toothpick, skewering the bottom of the bacon.
In a medium bowl, mix together cream cheese, shredded cheddar, diced jalapeño and BBQ Rub until well combined.
Place cheese mixture into a piping bag and pipe into the pig shot until it is just below the top of the bacon.
Place uncooked Pig Shots on a baking sheet and smoke on grill grates for about 45 minutes to one hour, until bacon is fully cooked and cream cheese filling is puffed and golden.
Remove from the smoker and allow to cool a few minutes before removing the toothpicks and serving.
What to serve with Smoked Pig Shots
If you are hosting a backyard cookout and these Pig Shots are the stars of the show, I recommend some delicious dips to go alongside them that you can make ahead or quickly while the Shots are in the smoker.
Everyone loves a good dip and my kids can’t get enough of homemade Tzatziki. Dippers like pretzels, chips and raw veggies go a long way! Break out the tortilla chips and Corn Salsa and serve some crowd pleasing Cheese Curds to really get the party going!
Can I make Pig shots ahead of time?
Yes, you can make Pig Shots a day in advance. Keep them in an airtight container in the refrigerator. Just take them out of the fridge 30 minutes or so before you want to smoke them so they are closer to room temperature.
How to store leftovers
FRIDGE: Store leftover Smoked Pig Shots in an airtight container for up to 3 days.
FREEZER: You can also freeze leftovers Pig Shots. First, place them on a baking sheet or tray and freeze them for about an hour before transferring them to a freezer safe zip top bag or airtight container.
how to reheat leftovers
Reheat Smoked Pig Shots in the oven at about 375 degrees Fahrenheit until hot, about 15 minutes. You can also use the air fryer to reheat them, which would only take about 10 minutes.
pro Tips
- The seeds and the ribs are what give jalapeños their heat, so if you know you like it spicier, keep some of those for the cream cheese mixture.
- I always say buying a brick of cheddar cheese and shredding it yourself gives the best meltability and flavor!
Pig Shots are definitely going to be your new go to appetizer on game day! Dare I say everyone will be more excited about these than they are for the big game?
More Great Recipes for the Smoker
- Getting your greens in has never been tastier than with these Easy Smoked Vegetables.
- Thinking about meal prep? Smoked Beer Can Chicken will definitely help with that!
- Smoked Stuffed Peppers are a great all in one meal that don’t break the bank.
- Sticky and sweet Honey Garlic Smoked Ribs are perfect for those days you just want to smoke something all day long!
Shop Our Spices
Shop Now!Did you make this? If you snap a photo, please be sure tag me on Instagram at @gimmesomegrilling or #gimmesomegrilling so I can see your grilling masterpieces!
Smoked Pig Shots Recipe
Looking for the ultimate appetizer? Smoked Pig Shots are a fun and flavorful recipe made with sausage, bacon, and a creamy cheese filling. They’re easy to make and a hit at any barbecue or party!
Ingredients
- 8 ounces cream cheese softened
- 1 cup shredded cheddar cheese
- 2 jalapeños diced and deseeded
- 2 Tablespoons BBQ Rub
- 12 ounces smoked sausage rope skinless
- 1 pound thick-cut bacon
Instructions
- Preheat smoker to 300 degrees Fahrenheit.
- Cut the sausage into ½ inch pieces. Cut your bacon in half lengthways. Wrap your cut bacon around the sausage so it forms a shot glass. Take a toothpick and skewer at the bottom, securing the bacon and the sausage together.
- Take the softened cream cheese, cheddar, diced jalapeños and the bbq rub and mix together in a medium bowl until well combined.
- Place the mixture into a piping bag or a sandwich bag (snip the corner off), pipe the mixture into the pig shot until it is just below the top of the bacon.
- Place the shots onto your smoker for about 45 minutes to an hour until the bacon is fully cooked and the cheese filling is puffed and golden.
- Remove the pig shots from the smoker and let them cool for a few minutes before removing the toothpicks.
- Serve after removing toothpicks.
Tips
FRIDGE: Store leftover Smoked Pig Shots in an airtight container for up to 3 days.
FREEZER: You can also freeze leftovers Pig Shots. First, place them on a baking sheet or tray and freeze them for about an hour before transferring them to a freezer safe zip top bag or airtight container.
Reheat Smoked Pig Shots in the oven at about 375 degrees Fahrenheit until hot, about 15 minutes. You can also use the air fryer to reheat them, which would only take about 10 minutes.
Leave a Comment