Smoked-Pig-Shots

Pig Shots (Smoker Appetizer)

Exploring BBQ Staff
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Crispy bacon, juicy smoked sausage, and a creamy jalapeño-cheddar filling—Pig Shots are the first tray item to disappear. This version par-bakes the bacon and sausage so the cups hold their shape and render cleanly, then finishes on the smoker for a kiss of wood smoke and a lacquered glaze.
Born in backyard pits and tailgates, Pig Shots spread through BBQ forums and Texas cookouts as a fun, two-bite appetizer that pairs perfectly with cold beer and big meats.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 Servings
Course: Appetizers
Cuisine: BBQ & Grilling
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb thick-cut bacon 12–14 slices, cut in half — 454 g
  • 12 oz smoked sausage or kielbasa cut into ½-inch coins — 340 g
  • 8 oz cream cheese softened — 226 g
  • 1 cup shredded sharp cheddar ~113 g
  • ¼ cup pickled jalapeños diced — 60 ml (or to taste)
  • 2 tbsp BBQ rub divided ~16 g
  • 2 tbsp brown sugar 25 g
  • 2 tbsp BBQ sauce ~30 for glazing; plus more to serve
  • 1 tbsp honey or hot honey 15 ml optional, for glaze sheen
  • 1 tsp garlic powder ~ 2 g
  • ½ tsp onion powder ~ 1 g
  • ¼ tsp black pepper ~.05 g
  • 24 –26 wooden toothpicks

Equipment

  • Sheet pan
  • Mixing Bowl
  • Measuring spoons
  • Aluminum foil pan
  • Offset smoker or Pellet Smoker
  • Wire Rack

Method
 

Preheat:
  1. Heat oven to 375°F (190°C) for par-bake.
  2. Heat smoker to 275–300°F (135–149°C) with indirect heat and mild wood.
Par-bake bacon:
  1. Lay halved bacon on a rack over a sheet pan.
  2. Par-bake 8–10 minutes until just starting to render but still very pliable.
  3. Cool slightly.
Par-bake sausage:
  1. On the same rack, par-bake sausage coins 5–7 minutes to render a little fat.
  2. Cool briefly.
Make filling:
  1. In a bowl, mix cream cheese, cheddar, jalapeños, garlic powder, onion powder, black pepper, and 1 tbsp BBQ rub until smooth.
  2. Transfer to a piping bag (or zip-top bag; snip corner).
Form cups:
  1. Wrap one bacon half around one sausage coin to form a “shot glass.”
  2. Secure with a toothpick through the seam and sausage.
  3. Set upright in a foil pan or on a rack.
Fill:
  1. Pipe filling into each cup just below the rim (it will puff).
Top & season:
  1. Sprinkle a pinch of brown sugar and a light dust of the remaining BBQ rub on each.
Smoke:
  1. Place on the smoker 45–60 minutes until bacon edges are bronzed/crisping and the filling is set and bubbling.
Glaze (optional):
  1. Stir BBQ sauce + honey; brush lightly during the last 10–15 minutes to set a shiny glaze.
Rest & serve:
  1. Rest 5 minutes, then serve warm with extra BBQ sauce.
Oven option (in a pinch):
  1. Bake 400°F (204°C) for 25–30 minutes until bacon is crisp and filling set.
  2. Broil 1–2 minutes to finish. (Less smoky, still awesome.)

Notes

Description of the Finished Dish

Two-bite bacon cups hugging juicy sausage, stuffed with creamy, jalapeño-cheddar filling and a light sweet-smoky glaze—crisp at the edges, rich and tangy in the center.

Doneness & Texture Cues

  • Bacon: Deep golden with crisp edges; still flexible enough to bite cleanly.
  • Filling: Set, lightly puffed, and holds a peak; no oily separation.
  • Glaze: Tacky, not wet, after the final 10–15 minutes.

Pro Tips

  • Par-bake = structure: This step prevents slumping cups and accelerates clean render.
  • Don’t overfill: Leave ⅛–¼ inch headspace so the filling doesn’t overflow.
  • Keep upright: A foil pan with small holes (or a wire rack) keeps cups stable and smoke flowing.
  • Hot-honey finish: A tiny drizzle post-smoke adds gloss and sweet heat.

Serving Suggestions

Variations

  • Pimento Pig Shots: Swap filling for pimento cheese (loosen with 1–2 tbsp mayo).
  • Jalapeño-Popper Style: Add 2 strips cooked chopped bacon (≈60 g) into the filling; top with a jalapeño coin.
  • Pineapple Heat: Press a small pineapple tidbit into the filling; glaze with hot honey.

Storage & Make-Ahead

  • Fridge: Up to 3 days; reheat at 350°F (177°C) for 8–10 minutes to re-crisp bacon.
  • Freeze (unbaked): Assemble without glaze; freeze on a tray, then bag up to 2 months. Bake from frozen at 375°F until hot and crisp, then glaze.
 

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