Smoked Pig Shots are one of the best bites of BBQ you’ll ever have!
This delicious appetizer has smoked sausage wrapped in bacon and stuffed with cheese and jalapenos. Put them on the smoker for one of the best bites you’ll ever have!
Be sure to give this recipe a try at your next BBQ or gathering!
Ingredients you will need from grocery store
Meat: Polish Kielbasa sausage and thick-cut bacon strips
Filling: Cream Cheese, sour cream, cheddar cheese, jalapeno slices and BBQ rub
Glaze: Hot honey, maple syrup or bbq sauce
How to make Smoked Pig Shots
Preparing the smoked pig shots
Preheat the smoker to 350° F. I used Chef’s Choice pellets from Bear Mountain BBQ for some delicious smoke flavor.
A pellet grill works great for this cook as they have a lot of good airflow which helps the bacon get crispy. You can easily do these on any time of smoker/grill or even in your oven or air fryer.
Slice sausage into 1 inch slices with a sharp knife on a cutting board.
Wrap bacon around each sausage slice so that it is in the shape of a shot glass.
The kielbasa should be at the very bottom allowing you to fill the top with the filling. Put a toothpick through the bottom of the sausage and the piece of bacon to secure them together.
Put together the filling in a large bowl with: 1 block softened cream cheese, 2 finely diced jalapeños, 1 cup finely shredded cheddar cheese, ¼ cup sour cream and 2 tbsp of BBQ rub.
Mix thoroughly until all of the ingredients are fully combined. Put the cream cheese mixture in a piping bag and cut the tip of the piping bag off.
Place the pig shots on an oiled wire rack, then fill each one of them with the cream cheese filling.
Top each pig shot with a freshly sliced jalapeno that has the seeds removed. Make them about 1/4 inch thick as they will shrink during the cooking process.
Place the wire rack full of pig shots on the grill grates of the smoker. Let them cook at 350° F for 45 minutes indirect of the heat.
Drizzle hot honey on top of each pig shot the last 15 minutes. This will allow the honey to tack up and secure to the pig shot for more flavor.
Remove the smoked pig shots from the smoker once you have crispy bacon on the outside.
Drizzle on more hot honey on top then serve them warm and watch them quickly disappear!
Tips when making the smoked pig shots
Bring the cream cheese to room temperature 30-60 minutes prior to cooking. This will make things easier to mix when putting the filling together.
Do NOT use regular cut bacon – you need to use a slice of thick cut bacon so that you can shape the smoked pig shot in the form of a shot glass.
Make sure the fat side of the bacon is on the bottom. This will allow the top of the pig shot to form and hold it’s shape.
The wire rack helps secure and transport the pig shots to and from the smoker.
You can put the filling in a pipping bag or a freezer bag and cut a corner off the bag to fit each pig shot.
Smoked hot honey pig shot FAQs
Do I have to use Kielbasa?
No, you can use whatever type of sausage you like including a large hot dog.
How long are Smoked Hot Honey Pig Shots good for?
They can be refrigerated in an airtight container for 2-3 days. Try reheating them in the air fryer so that the bacon gets crispy.
Looking for other delicious appetizers?
Be sure to check out some of my other favorite appetizers below!
Smoked Street Corn Queso – Smoked cheese loaded with flavors of street corn for the perfect bite. This is one of my most popular recipes and is guaranteed to be a crowd pleaser.
Bourbon Bacon Jam Wings – Smoked chicken wings coated in bacon jam. These wings are unlike anything you’ve had before. Sweet, sticky and packed with flavor!
Smoked Pepperoni Pizza Dip – This dip is super easy to make and it’s loaded with smokey pizza flavor. Add your favorite toppings and serve this one up at your next gathering.
BBQ Beef Croissant Sandwich – Looking for a main dish to serve for a crowd? These BBQ beef sandwiches are a family favorite and they’re super simple to make. This recipe will go a long ways and feed a crowd.Print
- 1 package of kielbasa
- 2 pounds of thick cut bacon
- 8 oz of cream cheese
- 1/2 cup finely shredded cheddar cheese
- 1/2 cup sour cream
- 3 jalapenos or 1/4 cup pickled jalapenos
- 3 tbsp of BBQ rub
- 1/4 cup hot honey or regular honey (for less spice)
- Slice kielbasa into 1 inch thick pieces.
- Wrap each piece with a slice of THICK cut bacon then put a toothpick through it to secure it. Tip: make sure the fat side of the bacon is on the bottom
- Put together the filling in a large bowl with: 1 block softened cream cheese, 2 diced jalapeños, 1 cup finely shredded cheddar cheese, ¼ cup sour cream and 2 tbsp of BBQ rub.
- Smoke them at 350° F for 45 minutes indirect of the heat.
- Drizzle hot honey on top of each pig shot the last 15 minutes.
- Remove when the bacon is crispy then serve warm and enjoy!
Use regular honey for less spice.
Don’t overfill the pig shots as the cheese mixture expands during the cook.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Smoking
- Cuisine: America