- 1 lb of thick sliced bacon (about 10-12 slices per pound, the bacon must be thick for these to work correctly.)
- 1 link of smoked sausage, kielbasa, etc.
- 8 oz cream cheese, softened
- 1 block of cheddar cheese, cut into ½ inch cubes
- ¼ onion, diced
- 1 bottle of your favorite BBQ rub
- Cut the sausage and bacon. If you cut the sausage about 1/2 inch thick, you can easily get 20-22 pieces. Cut the the bacon slices in half (enough for 22 pig shots).
- Place cream cheese into a small mixing bowl with about 3 Tbsp of BBQ rub. Mix well Place the mixture into a quart sized zip top bag and then snip a small bit of the corner from the bag so you can do some “piping”.
- Cut the cheddar cheese into cubes.
- Wrap a half slice of bacon around a piece of the sausage and secure it all the way through with a toothpick. This will get easier after you've done one or two.
- Place a cheddar cube down in the bacon cup and pipe the sour cream mixture into the bacon cup, almost filling it.
- Spoon about 1/2 tsp diced onions into the top of the cup.
- Sprinkle more BBQ rub on top of the completed cups.
- Get the smoker ready. You can literally use any smoker or even a grill for these as long as you can set it up for indirect cooking at about 250°F. If your smoker won't cook that hot, you can maintain a lower temperature but they will take longer to finish. If your smoker uses a water pan, fill it up.
- Place the tray of pig shots in the smoker and let them smoke with apple wood for about 1.5 hours or until the bacon has a good eating texture and the cheese is melted.
- Just as soon as you pull them out of the smoker, they are ready to eat.