Prepare your taste buds for an explosion of flavor! Smoked pig shots are a truly unique and undeniably delicious appetizer that combines the best of barbecue: savory smoked sausage, perfectly crispy thick-cut bacon, and a luscious, jalapeño-infused cheesy filling. Cooked slowly in a smoker until golden brown and bubbling, each bite delivers a meaty, cheesy, smoky, and slightly spicy flavor bomb that will have everyone reaching for more. These aren’t just snacks; they’re an experience. YES!

The Ultimate Smoked Pig Shots Recipe: A Flavor Bomb Appetizer for Any Occasion

Why You Will Absolutely Love This Smoked Pig Shots Recipe

If you’re searching for an appetizer that consistently steals the show, look no further than these smoked pig shots. They are ridiculously good, hitting every single note you could desire in a barbecue bite. Imagine the rich, smoky depth of perfectly cooked sausage, enveloped in the irresistible crunch of thick-cut bacon, all cradling a warm, creamy, and subtly spicy cheese mixture. And then, there’s the smoke – that quintessential barbecue element that elevates everything it touches.

Beyond their incredible flavor profile, these pig shots are surprisingly quick and easy to prepare. In just about an hour of cooking time, you can transform simple ingredients into a gourmet appetizer that tastes like you spent all day perfecting it. This makes them ideal for last-minute gatherings, game days, tailgates, or simply when you’re craving something extraordinary without the fuss.

The beauty of this recipe also lies in its simplicity and adaptability. You won’t need a pantry full of exotic ingredients; just a few core components that come together to create magic. Plus, there’s ample room to infuse your own personal touch, making this smoked pig shots recipe a versatile winner in any barbecue enthusiast’s arsenal. They serve as a fantastic standalone snack or can beautifully complement other barbecue staples such as tender smoked baby back ribs, succulent St. Louis style ribs, juicy pork butt, or even rich pork butt burnt ends. They truly are the perfect crowd-pleaser.

The Ultimate Guide to Smoked Pig Shots: Ingredients & Essential Equipment

One of the best aspects of making smoked pig shots is that they don’t require an extensive list of obscure ingredients or highly specialized equipment. You’ll likely find most of what you need at your local grocery store, making this a very accessible and rewarding recipe to try.

Key Ingredients

• Thick-Cut Bacon and Smoked Sausage: These two form the foundational “shot glass” for our pig shots. The smoked sausage provides a firm, flavorful base, while the thick-cut bacon wraps around it, securing the structure and adding that unbeatable crispy, salty texture. We recommend using a good quality smoked sausage, like kielbasa or a flavorful smoked pork sausage, sliced into approximately 1/2-inch rounds. The thick-cut bacon is crucial as it holds up better during the smoking process and renders beautifully without becoming overly brittle too quickly.
• Cream Cheese and Cheddar Cheese: This dynamic duo creates the incredibly rich and creamy core of our filling. Cream cheese provides a smooth, tangy base, while shredded cheddar cheese adds a sharp, savory depth and that classic melted cheese pull. Ensure your cream cheese is softened to room temperature for effortless mixing.
• Jalapeño Peppers and Dry Rub: These ingredients introduce the signature spicy kick and aromatic complexity. Fresh jalapeños, finely diced, infuse the cheese mixture with a vibrant, peppery heat. The dry rub, a blend of spices, not only seasons the filling but also enhances the overall smoky flavor, especially if you opt for a rub with smoked paprika or chili powder. Our Memphis-style dry rub (details below) offers a perfect balance of sweet and heat, but feel free to use your favorite blend.

Essential Equipment

To bring these smoked pig shots to life, you’ll need a few key tools:

• A Grill or Smoker: This is where the magic happens! Whether you have a dedicated pellet smoker, an offset smoker, or a charcoal grill set up for indirect heat, any of these will work beautifully. The key is maintaining a consistent temperature.
• Piping Bag (or Ziplock Bag): Essential for neatly filling the bacon-wrapped sausage cups with the cheesy mixture. If you don’t have a piping bag, a large resealable plastic bag with one corner snipped off works just as effectively.
• Wire Cooling Rack: While optional, a wire cooling rack placed over a baking sheet is highly recommended. It allows for easy transfer of the pig shots to and from the smoker, promotes even air circulation for consistent cooking, and makes cleanup a breeze. Without it, you can place them directly on the grill grates, but they might be harder to manage individually.
• Sharp Knife and Cutting Board: For precise slicing of the sausage and jalapeños.
• Mixing Bowl and Spatula: For combining the cheese filling ingredients.
• Toothpicks: Crucial for securing the bacon around the sausage.

Should you wish to prepare these delicious bites in a conventional oven, detailed instructions are provided below, allowing you to enjoy them even without a smoker.

Crafting Your Smoked Pig Shots: A Step-by-Step Guide

Creating these irresistible smoked pig shots is a straightforward process that yields incredibly flavorful results. Follow these steps for perfect pig shots every time:

1. Prepare the Jalapeño Peppers

Begin by carefully cutting the stem off each jalapeño pepper. Then, slice them in half lengthwise. To control the heat level, use a small spoon or your fingers (wearing gloves is highly recommended!) to deseed the jalapeños and remove the white membrane, as this is where most of the capsaicin resides. If you prefer a milder flavor, remove all seeds and membrane. For an extra kick, leave some seeds in.

Optionally, for an attractive garnish and an extra layer of flavor, thinly slice 24 whole jalapeño rounds. These will be placed on top of your pig shots later.

Next, finely dice the deseeded jalapeño halves into very small cubes. This ensures they will easily pass through the piping bag without clogging. Set the diced jalapeños aside for the cheese filling.

2. Assemble the Meat Shot Glasses

Take your smoked sausage and slice it into uniform 1/2-inch thick rounds. These will form the sturdy base of your pig shots. Set them aside.

Next, take 12 slices of thick-cut bacon and cut each slice in half lengthwise. This will yield 24 narrower bacon strips, perfectly sized for wrapping.

Now, it’s time to assemble the “shot glasses.” Take one strip of bacon and wrap it snugly around the circumference of a sausage slice. Use two toothpicks, inserted in a cross pattern through the bacon and sausage, to securely fasten the bacon. This cross-pattern technique provides excellent stability, preventing the bacon from unraveling during cooking.

Repeat this process with all the remaining bacon strips and smoked sausage slices until you have 24 assembled pig shot bases. Place these assembled shot glasses onto a wire cooling rack and refrigerate them while you prepare the cheese filling. This brief chill helps them hold their shape.

3. Prepare the Cheesy Jalapeño Filling

In a medium-sized mixing bowl, combine the softened cream cheese, shredded sharp cheddar cheese, the finely diced jalapeños, and your chosen dry rub.

A note on the dry rub: We highly recommend our own signature Memphis-style dry rub, which perfectly balances sweetness and heat and works wonders on all pork dishes. You’ll find the full recipe in the recipe card below. However, feel free to use any high-quality dry rub that you love and trust – the goal is flavor!

It’s crucial that the cream cheese is at room temperature before mixing. This ensures a smooth, lump-free filling that’s easy to pipe. If you forget to take it out ahead of time, a quick zap in the microwave for 10-15 seconds can help soften it.

Using a wooden spoon or a sturdy spatula, thoroughly mix and combine all the ingredients until the mixture is uniform in color and consistency. There should be no streaks of unmixed cream cheese.

Once mixed, transfer the cheesy filling into a piping bag. If you don’t have a dedicated piping bag, a large Ziploc bag with one of its corners snipped off (creating a small opening) will work perfectly.

4. Fill and Smoke the Pig Shots

Retrieve the chilled sausage and bacon shot glasses from the refrigerator. Carefully pipe approximately one tablespoon of the cheese filling into the center of each, mounding it slightly.

The Optional Jalapeño Slice: For an extra layer of visual appeal and flavor, consider placing a very thin slice of whole jalapeño on top of the cheese filling before smoking. Alternatively, you can place this slice directly on top of the smoked sausage round before piping in the filling, creating a little base for the cheese.

Ensure you leave a little space at the top of each “shot glass” as the cheese filling will expand slightly as it cooks and melts.

5. The Smoking Process

Preheat your smoker (or charcoal/pellet grill) to a consistent temperature of 350 degrees Fahrenheit (175°C). Maintaining a steady temperature is key for even cooking and perfectly rendered bacon.

Once the smoker is up to temperature, add the wood of your choice. Oak, hickory, and pecan wood are always excellent, reliable choices for pork, offering a robust smoky flavor. For a beautiful color pop and a slightly sweeter smoke, consider adding some cherry wood alongside your primary wood. For these pig shots, we used a combination of hickory and cherry, and the results were visually stunning and incredibly flavorful.

Carefully place the pig shots into the preheated smoker. If you’re using a grill, arrange them over indirect heat, away from the direct flame or heat source. This prevents the bacon from burning and allows everything to cook evenly and absorb that beautiful smoky essence.

Smoke the pig shots for approximately 1 hour, or until the bacon is beautifully crispy and the cheddar and cream cheese filling has turned a tempting golden brown. The exact cooking time can vary slightly depending on your smoker and the thickness of your ingredients, so keep an eye on them. The internal temperature of the cheese filling should reach around 165°F (74°C).

Once cooked to perfection, carefully pull the pig shots from the smoker. Allow them to rest for about 10 minutes before serving. This brief resting period allows the flavors to meld and the cheese to set slightly. And most importantly: **make sure to remove the toothpicks before diving in!**

The combination of crispy, smoky bacon, tender smoked sausage, and that incredible spicy, cheesy filling is truly a match made in barbecue heaven. Each perfect bite is a symphony of textures and flavors. Trust us, you’ll be popping these whole into your mouth, and you won’t regret a single moment! These smoked pig shots are an excellent appetizer for any occasion, from lively parties and intense game days to cozy family dinners. Everyone will undoubtedly love them.

Smoked Pig Shots in the Oven: A Smoker-Free Alternative

Don’t have a smoker? No problem! You can absolutely make these delectable pig shots in your conventional oven with equally fantastic results. While you’ll miss out on the distinct smoky flavor that a smoker imparts, there’s a clever trick to emulate it. Simply add a few drops of liquid smoke to your cheese mixture when combining the ingredients. Liquid smoke is highly concentrated, so start with just 1/4 teaspoon and add more to taste if desired, but be careful not to overdo it.

To cook them in the oven, prepare the pig shots exactly as directed in the assembly steps. Then, arrange them on a wire cooling rack set inside a foil-lined baking sheet. The rack allows for air circulation, promoting even cooking and crispy bacon, while the foil-lined sheet makes for super easy cleanup. Bake them in a preheated oven at 350°F (175°C) for the same approximate cooking time of about 1 hour, or until the bacon is crispy and the cheese filling is golden brown and bubbly.

This oven method provides a convenient and equally delicious way to enjoy these bacon-wrapped, cheese-filled morsels, proving that you don’t need specialized equipment to create amazing barbecue-inspired appetizers.

Expert Tips for Perfect Smoked Pig Shots

Achieving the perfect smoked pig shot is easy with these helpful tips and tricks:

• Sausage and Bacon Selection: The type and size of your smoked sausage can influence the final product. Our recipe uses a sausage with a decent circumference, which pairs well with thick-cut bacon. If your bacon tends to overlap too much, feel free to trim a little off. Using thick-cut bacon is key as it provides more substance and won’t incinerate before the cheese is perfectly golden.
• Even Cooking is Key: Whether you’re using a smoker or an oven, if you’re cooking with an indirect heat method, consider rotating your pig shots halfway through the cooking process. This simple step ensures that all sides cook evenly and the bacon crisps up uniformly.
• Bacon Orientation for Stability: When wrapping the bacon around the sausage base, make sure the “meatier” or thicker part of the bacon strip faces downwards, forming the bottom of the cup. This helps create a more stable base, preventing the pig shots from tipping over during cooking.
• The Wire Cooling Rack Advantage: Don’t underestimate the utility of a wire cooling rack. It not only makes transferring the pig shots much easier but also allows for better airflow around each piece. This promotes consistent cooking and helps achieve that desirable crispy bacon texture without fighting with individual pieces on the grates.
• Don’t Overcrowd Your Smoker/Oven: Ensure there’s enough space between each pig shot for heat and smoke (or just heat, in an oven) to circulate freely. Overcrowding can lead to uneven cooking and less crispy bacon.
• Good Quality Toothpicks: Use sturdy wooden toothpicks. Some cheaper ones can break or char too quickly.

Creative Variations to Elevate Your Pig Shots

This recipe is incredibly versatile, allowing you to experiment with flavors and truly make it your own. Here are some delightful variations to consider:

• Sweet & Spicy Twist: For those who love a hint of sweetness with their heat, try adding a touch of maple syrup or a spoonful of brown sugar to the cream cheese filling. This creates a wonderful sweet and savory contrast that is absolutely addictive.
• BBQ Sauce Glaze: Towards the end of the smoking or baking process (about 10-15 minutes before they’re done), brush the pig shots with a drizzle of your favorite barbecue sauce. This will caramelize beautifully, adding another layer of smoky-sweet or tangy flavor.
• Tame the Heat: If jalapeños are a bit too spicy for your preference, you can easily substitute them with finely diced green chilies for a milder flavor. For a completely heat-free version, use finely diced bell peppers (red, green, or yellow) for color and sweetness.
• Different Cheeses: While cheddar and cream cheese are a classic pairing, feel free to experiment with other cheeses. Pepper jack will add more heat, smoked gouda will enhance the smoky notes, or Monterey Jack for a milder, creamier profile.
• Herbal Infusion: Finely chopped fresh herbs like chives or cilantro can be mixed into the cheese filling to add a fresh, aromatic dimension.
• Spice it Up More: For serious heat lovers, consider adding a pinch of cayenne powder to the rub or the cheese filling, or even using habanero peppers instead of jalapeños (handle with extreme care!).

Storing & Reheating Your Delicious Leftovers

While it’s highly doubtful you’ll have any leftover smoked pig shots, just in case you do, here’s how to properly store and reheat them to maintain their deliciousness:

• Refrigeration: Allow any leftover pig shots to cool completely to room temperature. Once cooled, transfer them to an airtight container and store them in the refrigerator for up to four days.
• Reheating: To bring them back to life, place the refrigerated pig shots in an oven or an air fryer preheated to 300 degrees Fahrenheit (150°C). Reheat until the cheese mixture is warm throughout and reaches an internal temperature of approximately 160 degrees F (71°C), and the bacon has crisped up again. Avoid reheating in a microwave, as it can make the bacon chewy and the cheese rubbery.
• Freezing: If you’re planning to save them for a longer period, pig shots freeze wonderfully. Once cooled, place them in a single layer on a baking sheet and freeze until solid. Then, transfer the frozen pig shots to a freezer-safe airtight container or heavy-duty freezer bag, where they can be stored for up to 3 months.
• Thawing and Reheating from Frozen: For the best results, it’s ideal to let them thaw in the refrigerator overnight. Once thawed, reheat them in the oven or air fryer at 300 degrees F (150°C) until thoroughly heated, as mentioned above. If you’re in a hurry, you can place them directly on the counter to thaw for a bit before reheating, but ensure they reach the safe internal temperature of 160°F.

Frequently Asked Questions About Smoked Pig Shots

Here are answers to some common questions about making smoked pig shots:

• Can I use any type of smoked sausage? Yes, generally. Kielbasa or any pre-cooked smoked pork sausage works well. Ensure it’s firm enough to hold its shape when sliced. Different types will impart slightly different flavors.
• What if my bacon isn’t thick-cut? Thin-cut bacon can be used, but it might cook faster and become very crispy, possibly even brittle, before the cheese is fully golden. You may need to adjust cooking time and keep a closer eye on them. Thick-cut is preferred for its structural integrity and ideal texture.
• How can I make them less spicy? To reduce the heat, remove all seeds and membranes from the jalapeños. You can also substitute a portion of the jalapeños with finely diced green bell peppers or skip them entirely.
• Can I prepare smoked pig shots ahead of time? Absolutely! You can assemble the pig shots (sausage, bacon, and cheese filling) and store them uncooked in the refrigerator for up to 24 hours. Just cover them tightly. This makes them a great make-ahead appetizer for parties.
• What’s the best wood for smoking pig shots? For pork, classic choices like hickory, oak, and pecan provide a fantastic, robust smoke flavor. Cherry wood can be added for a sweeter, fruitier smoke and a beautiful reddish hue on the bacon. Experiment to find your favorite combination!

More Irresistible Barbecue Recipes You’ll Love

If you’ve fallen in love with these smoked pig shots, you’re in for a treat! Our collection of barbecue recipes is full of mouth-watering dishes that are perfect for any occasion. Don’t stop at pig shots; explore more smoky goodness to complete your feast:

Smoked Pig Shots

Smoked sausage and thick-cut bacon filled with a spicy, cheesy mixture, smoked until you end up with a flavor bomb of BBQ deliciousness. YES!

Course: Appetizer

Cuisine: Barbecue

Prep Time: 20 minutes

Cook Time: 1 hour

Ingredients

• 12 Bacon, thick cut, cut in half lengthways
• 10 oz Smoked sausage
• 8 oz Cream cheese, softened
• 1/2 cup Sharp cheddar cheese, shredded
• 1/4 cup Jalapeño peppers, diced small
• 2 tbsp Dry rub (Memphis Style)

Dry Rub (Memphis Style)

This dry rub recipe makes about 2 1/2 cups of rub. This recipe only calls for 2 tablespoons.

• 1/2 cup Paprika
• 1/4 cup Chili powder
• 3 tbsp Kosher salt
• 3 tbsp Black pepper
• 3 tbsp Brown sugar
• 2 tbsp Smoked paprika
• 2 tbsp Garlic powder
• 2 tbsp Onion powder
• 1 tbsp Dried oregano
• 1 tbsp Cumin
• 2 tsp Dry mustard
• 1 tsp Cayenne powder

Instructions

1. Cut the stem off the jalapeño, then cut them in half lengthways. Deseed the jalapeño, removing the membrane as well.
2. Optionally, cut 24 very thin whole jalapeño slices.
3. Dice the jalapeño into very small cubes so they will pass through the piping bag without any issue. Set aside.
4. Cut the smoked sausage into 1/2 inch slices and set them aside.
5. Cut 12 pieces of thick-cut bacon in half lengthways, giving you 24 bacon strips.
6. Take a piece of bacon and wrap it around a piece of sausage slice and secure it with two toothpicks by inserting them through the sausage to the other side in a cross pattern.
7. Repeat this process with the remaining bacon and smoked sausage until you have all 24 pieces assembled.
8. Place the sausage and bacon shot glasses into the refrigerator while you prepare the cheese filling.
9. In a medium bowl, add the cream cheese, cheddar cheese, diced jalapeño, and dry rub.
10. Using a wooden spoon or spatula, mix and combine well until the mixture has a uniform color.
11. Transfer the cheddar and cream cheese filling into a piping bag. If you don’t have one, just put the filling into a zip lock bag and cut the corner out of it.
12. Optionally, place a very thin slice of jalapeño on top of the cheese filling, or place that slice on top of the smoked sausage rounds before piping in the filling.
13. Remove the sausage bacon shot glasses from the refrigerator and pipe the cheese filling in, about a tablespoon in each.
14. Get the smoker to 350 degrees Fahrenheit (175°C).
15. Add the wood of your choice. Place the pig shots into the smoker. If you’re using a grill, put them over to the side, allowing them to cook with indirect heat.
16. Smoke for about 1 hour, give or take a few minutes, until the bacon is crispy and the cheddar and cream cheese filling is golden brown.
17. Pull them from the smoker and allow them to rest for about 10 minutes before serving.
18. Remove the toothpicks before serving!

Notes

Cooking Temperature, Not Time: These will take approximately an hour to cook, but the size of the smoked sausage, type of bacon, and heat of the smoker/grill can affect cooking time. The bacon should be nice and crispy and the cheese filling should be golden brown. An internal temperature of 165 degrees F (74°C) in the cheese filling indicates it’s done.

Storage: Let cool to room temperature, store them in an airtight container, and refrigerate for up to four days.

Reheating: To reheat, place them in the oven (or air fryer) at 300 degrees F (150°C) until the cheese mixture has hit approximately 160 degrees F (71°C).

Freezing: If you are wanting to freeze them, store them in a freezer-safe container for up to 3 months.

Thawing: It’s best to let them thaw in the refrigerator overnight, but you can place them out on the counter and let them thaw and immediately reheat at 300 degrees F (150°C), as previously mentioned.