Smoked Pig Shots Recipe. I still remember the first time I saw ‘em lined up like little meaty trophies on a beat-up smoker in the back of a cook-off tent. The air thick with hickory and testosterone.

Some fella in a straw hat pointed with a toothpick and said, “Try one. It’ll mess you up in the best kinda way.” He wasn’t lying.

Smoked pig shots are ridiculous in all the right ways. They’re indulgent, a bit over-the-top, and pure smoky joy. It’s bacon wrapped around thick-cut sausage, formed into a shot glass, then filled with a creamy, spicy, cheesy mixture. Smoked until bubbly and crisp. It’s the BBQ world’s answer to amuse-bouche if amuse-bouche wore cowboy boots and drank whiskey.

This isn’t just party food. This is pitmaster candy. They’re small, sure but they hit loud. And there’s more nuance here than you’d expect. From choosing the right sausage grind to nailing the balance of smoke and fat, this recipe rewards finesse as much as firepower.

Let’s dig in.

What Are Pig Shots, and Why Are They Ridiculously Good?

Think of them as edible shot glasses. The “glass” is a ring of thick-cut bacon wrapped around a stubby coin of smoked sausage. The “shot” is a cheesy, seasoned filling usually cream cheese, cheddar, jalapeño, maybe some rub or sauce.

When they smoke, the bacon crisps, the cheese puffs, and the fat melds everything together. You get crunch, ooze, spice, and smoke all in one bite. It’s meat-on-meat-on-dairy. Bad for your arteries, yes. But very good for your soul.

They’re also one of those recipes that looks impressive but’s actually pretty forgiving if you know what to watch out for.

Ingredients & Smart Substitutions

Here’s the baseline recipe. But don’t just follow understand why these choices matter.

Main Players:

• 1 lb thick-cut bacon – Not the wimpy kind. You want structure. Thin bacon’ll sag and unravel like a sad belt.
• 1 lb smoked sausage (like kielbasa or andouille) About ½ to ¾ inch thick slices. You want firm, coarse-ground meat, not something soft like bratwurst.
• 8 oz cream cheese, softened Full-fat. Don’t get cute with light versions. Texture suffers.
• ½ cup shredded sharp cheddar Gives bite and melts with attitude. Milder cheese can make it taste one-note.
• 1 fresh jalapeño, finely diced Seeds in or out. Up to you.
• 2 tbsp BBQ rub – Something a bit sweet and smoky. No big salt bombs bacon’s salty enough.
• Maple syrup or hot honey (optional) A little glaze at the end? Dangerous. In a good way.

Swaps & Options:

• Turkey bacon? Eh… It works, but barely holds shape. Consider pre-cooking it slightly to stiffen it up.
• Vegan cream cheese and sausage – There’s some decent stuff now. But test it first. Some melt weird.
• Add-ins – Crumbled cooked chorizo in the filling? Killer. Smoked gouda instead of cheddar? Go for it.

Ingredient quality really matters here. Use trash bacon and your shots’ll shrink, burn, or just fall over in shame. Use bargain sausage and it’ll leak brine and make the shots soggy.

Step-by-Step: Building the Perfect Pig Shot

This is less of a recipe and more of an edible construction project. Let’s build.

1. Prep the Filling First

Mix cream cheese, cheddar, diced jalapeño, and BBQ rub in a bowl. Use a fork. Smash it all up ’til it’s creamy but still got some texture.

Pro tip: Chill it for 10–15 minutes. Makes it way easier to pipe or spoon into your bacon cups.

2. Slice That Sausage

Cut the sausage into ½ to ¾-inch thick coins. These are the base. Don’t go thinner they’ll dry out or warp under heat.

Lay them flat on a cutting board. Each one is gonna hold its own bacon wrap.

3. Wrap With Bacon

Take a strip of bacon and wrap it around the edge of the sausage coin to make a vertical “wall.” You’re forming a shot glass.

Secure the bacon with a toothpick, poking it through both ends and the sausage base. No loose bacon ends. They’ll flap around like sad meat flags.

If your bacon’s too long, trim it. Don’t double wrap unless you’re into chewy regret.

4. Fill ‘Em Up

Use a spoon or piping bag to fill each bacon cup with the cheese mix. Leave a little space at the top don’t mound it too high or it’ll ooze all over the smoker.

Optional: Add a small drizzle of maple syrup or hot honey on top. Adds shine and that sweet-spicy thing.

5. Smoke Time

Set your smoker to 275°F (135°C). Use fruitwood apple or cherry plays real nice with pork and dairy.

Place the pig shots on a wire rack or tray with holes. Don’t put them directly on grates unless you’re okay with cheese lava all over your smoker.

Smoke for 60–90 minutes. You want the bacon crispy, cheese browned on top, and the sausage cooked through. Internal temp should hit at least 165°F.

If bacon’s still rubbery after an hour, crank to 300°F for the last 10 minutes. Just watch that filling once it bubbles too hard, you’re on borrowed time.

Techniques & Meat Science

Why thick-cut bacon? It holds its shape during long smokes and crisps without disintegrating. Thin bacon curls and splits. Bad structural engineering.

Why smoke at 275°F? Lower temps don’t render the bacon fast enough, and cheese might dry out before it browns. Go too high, and the bacon shrinks too fast and pops off the sausage.

Cream cheese vs other cheeses? Cream cheese stabilizes the filling. It softens without fully liquefying. Straight cheddar melts too fast on its own needs backup.

Toothpicks in or out? Always in during the cook. Just warn your guests before someone tries to swallow a whole one. Ask me how I know.

Serving & Pairing Suggestions

Stack ‘em high on a wooden board, garnish with a bit of scallion or thin-sliced jalapeño, and serve with napkins. Lots of napkins.

Pair with:

• Pickled veggies For balance. Pickled onions or okra slap next to that fat.
• Cold beer Obvious, but necessary. A good pilsner or wheat beer cools the heat and cuts the fat.
• Mac & cheese or cornbread If you’re going full BBQ table spread, lean into the richness.
• Bourbon glaze drizzle Over the top, but so are pig shots.

These are finger food, but they demand attention. People will fight over the last one.

FAQs About Smoked Pig Shots Recipe

Q: Can I make pig shots in the oven instead of a smoker?

Yep. Use 300°F and bake on a wire rack over a sheet tray. You’ll miss the smoke, but still get crisp bacon and melty filling.

Q: Can I prep these in advance?

Absolutely. Assemble them a day ahead and store covered in the fridge. Bring to room temp before smoking for even cooking.

Q: Why is my bacon not crispy?

Could be too thick or your temp’s too low. Try finishing with 5–10 minutes at higher heat, or pre-bake bacon slightly to firm it up.

Q: What other fillings can I try?

Think crab and cream cheese, buffalo chicken dip, pimento cheese, or even candied jalapeños and gouda. Go wild.

Q: Can I freeze them?

You can freeze pre-assembled shots before smoking. Thaw in the fridge overnight before cooking. Don’t freeze once cooked they get soggy and sad.

Want to make pig shots that win over your toughest BBQ critics? Remember: it’s not just meat and smoke it’s architecture. Flavor architecture.

Got your tongs ready? Let’s roll.

Conclusion: Why Pig Shots Work

This recipe is everything folks love about BBQ. Smoke, fat, spice, a little sweet, and a lot of indulgence.

It’s also modular. You can tweak it endlessly change the filling, swap the sausage, go nuts with glazes. Once you nail the technique, you’ll find yourself riffing every weekend.

And more than anything? They look cool. Little meat cups of creamy, spicy goodness. People see ‘em and smile. Then they eat six and regret nothing.

Final pro tip? Make more than you think you need. No one eats just one. Heck, I eat five before they even hit the table.