Smoked Pig Shots: The Ultimate Bacon-Wrapped Sausage and Jalapeño Popper Appetizer

Prepare yourself for an explosion of flavor with Smoked Pig Shots – a truly irresistible BBQ appetizer that transforms simple ingredients into a gourmet delight. Imagine perfectly smoked sausage slices, lovingly wrapped in thick-cut, crispy bacon, forming a savory “shot glass.” Each one is then generously filled with a creamy, cheesy mixture infused with the vibrant kick of fresh jalapeños. Smoked to perfection, these delectable bites emerge from your grill or smoker as golden-brown, meaty, and intensely cheesy flavor bombs, offering a symphony of textures and tastes. If you’re looking to impress guests or simply treat yourself to an extraordinary snack, these bacon-wrapped delights are an absolute must-try. YES!

Why You Will Love This Smoked Pig Shots Recipe

There are countless reasons to fall in love with these smoked pig shots. They truly embody everything delicious about barbecue in a single, bite-sized package. We’re talking about the rich, smoky goodness of quality sausage, the undeniable crunch and salty perfection of thick-cut bacon, the creamy, melt-in-your-mouth texture of a savory cheese blend, and a vibrant, spicy kick from fresh jalapeños, all kissed by aromatic wood smoke. How could something packed with such incredible flavors not be good?

Beyond the incredible taste, these appetizers are surprisingly quick to prepare and cook. You’ll be delighted to know that these smoky treats typically only take about an hour on the smoker, meaning you can be enjoying these barbecue appetizers in virtually no time. This makes them perfect for last-minute gatherings or when you’re craving something spectacular without spending all day in the kitchen.

Another fantastic aspect of this recipe is its simplicity and versatility. You won’t need to hunt for obscure or hard-to-find ingredients. Everything on the list is readily available, and there’s plenty of room to inject your own culinary flair. Experiment with different spices, cheeses, or even a touch of sweetness to make these smoked pig shots uniquely yours. This flexibility makes our smoked pig shots recipe a definite winner for any home cook looking to impress.

These delightful bacon-wrapped appetizers are incredibly versatile, serving as a perfect starter or side dish to complement a wide array of other barbecue main courses. Imagine pairing them with some tender smoked baby back ribs, classic St. Louis style ribs, a succulent smoked pork butt, or even rich and sticky pork butt burnt ends. They also shine as a standout appetizer for game day, tailgating parties, backyard BBQs, or any occasion where crave-worthy finger foods are appreciated. Your guests will be clamoring for the recipe!

Essential Ingredients and Equipment Needed

As we previously highlighted, one of the best parts of this smoked pig shots recipe is the straightforward ingredient list. You won’t be searching for exotic components; everything is easily found at your local grocery store.

• Thick-Cut Bacon and Smoked Sausage: These two ingredients form the structural foundation and much of the incredible flavor of your pig shots, acting as the “shot glass” itself. The smoked sausage provides a firm, flavorful base, while thick-cut bacon ensures it crisps up beautifully without disappearing during the smoking process. A slice of sausage serves as the sturdy base, with a strip of thick-cut bacon wrapped snugly around it and secured with toothpicks. Look for a high-quality, pre-cooked smoked sausage for the best results and ease of preparation.
• Cream Cheese and Cheddar Cheese: This dynamic duo creates the rich, creamy, and utterly delicious cheese filling. Cream cheese provides a smooth, tangy base, while sharp cheddar cheese adds a robust, salty flavor and melts wonderfully, turning golden brown as it smokes. You can experiment with other meltable cheeses like Monterey Jack, Pepper Jack (for more heat), or even a smoky gouda for an extra layer of flavor.
• Jalapeño Peppers and Dry Rub: These are the flavor enhancers that take your cheese filling from great to phenomenal. Fresh jalapeño peppers, finely diced, introduce a bright, fresh flavor and a pleasant level of heat. For those who prefer a milder profile, you can remove more of the seeds and membranes. The dry rub contributes a complex blend of sweet, savory, and spicy notes, perfectly complementing the pork and cheese. Our recipe includes a fantastic Memphis-style dry rub, but feel free to use your favorite BBQ seasoning blend.

In terms of equipment, you will, of course, need a reliable grill or smoker. Whether you have a charcoal grill, a pellet grill, an offset smoker, or even a gas grill set up for indirect heat, any will work effectively for infusing these treats with that desired smoky essence.

A piping bag (or a sturdy zip-top bag with one corner snipped off) is highly recommended. This tool makes the process of neatly filling each bacon-wrapped sausage cup with the cheesy mixture incredibly quick and mess-free. Precision is key for uniform filling and a beautiful presentation.

Optionally, but highly recommended, is a wire cooling rack. Placing your assembled pig shots on a rack not only makes for easy transfer to and from the smoker but also promotes even air circulation, ensuring that the bacon crisps up beautifully all around. While you can place them directly on the grill grates, a rack prevents them from sticking and makes handling much simpler.

If you don’t have a smoker or prefer oven cooking, don’t worry! We’ve included detailed directions below on how to prepare these delightful appetizers in your oven, so no one misses out on the fun.

How to Make Delicious Smoked Pig Shots

Creating these incredible smoked pig shots is a straightforward process, broken down into a few easy steps. Follow along to craft your own batch of these ultimate BBQ appetizers.

Prepare the Jalapeños

Begin by carefully preparing your jalapeño peppers. First, cut the stem off each jalapeño, then slice them in half lengthwise. To manage the heat level, deseed each half, making sure to scrape out the white membrane inside, as this is where most of the capsaicin (the compound responsible for the heat) resides. If you prefer more spice, you can leave a little membrane intact.

Optionally, for an extra touch of visual appeal and a burst of fresh flavor, thinly slice 24 whole jalapeño rounds. These can be placed on top of the cheese filling before smoking, adding a vibrant garnish and a slight crunch. We’ll revisit this optional step later.

Next, take your deseeded jalapeño halves and dice them into very small, uniform cubes. This fine dice is crucial to ensure they will pass smoothly through your piping bag (or zip-top bag) when you fill the pig shots, preventing any blockages or uneven distribution of flavor. Set the diced jalapeños aside until needed.

Prepare the Sausage and Bacon “Shot Glasses”

Now, let’s create the base for our smoked pig shots. Slice your smoked sausage into approximately 1/2-inch thick rounds. Aim for consistent thickness to ensure even cooking. Set these sausage slices aside.

Take 12 pieces of thick-cut bacon and slice each piece in half lengthwise. This will give you 24 thinner bacon strips, perfectly sized for wrapping around the sausage rounds. Using thick-cut bacon is essential here, as it stands up better to the smoking process and becomes wonderfully crispy.

To assemble each “shot glass,” take one of your bacon strips and carefully wrap it around the circumference of a smoked sausage slice. The goal is to create a small cup. Secure the bacon firmly in place with two toothpicks, inserting them through the bacon and into the sausage in a cross or “X” pattern. This method provides maximum stability, ensuring your pig shots hold their shape during cooking.

Repeat this wrapping and securing process with all the remaining bacon and smoked sausage slices until you have all 24 pieces assembled. Once assembled, place these sausage and bacon cups onto a wire cooling rack and then into the refrigerator. Chilling them slightly will help them maintain their shape while you prepare the creamy cheese filling.

Prepare the Cheesy Jalapeño Filling

In a medium-sized mixing bowl, combine the softened cream cheese, shredded sharp cheddar cheese, your finely diced jalapeños, and your chosen dry rub. Ensure your cream cheese is at room temperature before you start; this is a critical step. Softened cream cheese blends effortlessly with the other ingredients, resulting in a smooth, uniform, and lump-free filling. If you forget to take it out ahead of time, a quick zap in the microwave for 15-30 seconds can help soften it.

A note on the dry rub: we use our own signature dry rub, a fantastic Memphis-style blend that you’ll find detailed in the recipe card below. It’s perfectly balanced with sweetness and heat, making it ideal for pork, and honestly, I use it on almost everything! However, feel free to substitute with your absolute favorite BBQ rub if you have one you love.

Using a wooden spoon or a spatula, thoroughly mix and combine all the ingredients in the bowl. Continue mixing until the cheese mixture achieves a uniform color and smooth consistency, ensuring that the jalapeños and dry rub are evenly distributed throughout.

Next, carefully transfer this delicious cheddar and cream cheese filling into a piping bag. If you don’t have a dedicated piping bag, a large zip-top bag works just as well; simply snip off one corner to create an opening for piping. This method allows for precise and clean filling of each pig shot.

Fill and Prepare for Smoking

Retrieve your assembled sausage bacon “shot glasses” from the refrigerator. Using your piping bag, carefully pipe approximately one tablespoon of the cheese filling into the center of each bacon-wrapped sausage cup. Be sure to leave a small amount of space at the top, as the cheesy mixture will expand slightly during the cooking process. Overfilling can lead to overflow and a mess on your smoker.

Smoke to Perfection

Preheat your smoker (whether it’s a charcoal grill, pellet grill, offset smoker, or even a gas grill set up for indirect heat) to a steady temperature of 350 degrees Fahrenheit (approximately 175 degrees Celsius). Maintaining a consistent temperature is key for even cooking and perfectly crispy bacon.

Once your smoker is up to temperature, add the wood of your choice to infuse those incredible smoky flavors. For pork and bacon, excellent options include oak, hickory, and pecan wood, which provide a robust, classic barbecue aroma. For this particular batch, I opted for a blend of hickory and some cherry wood. The cherry wood not only imparts a subtle sweetness but also helps achieve a beautiful, appealing color on the bacon, adding a visual “pop” that was not at all disappointing!

Carefully place the assembled pig shots into your smoker. If you are using a grill, position them on the side away from the direct heat source. This indirect cooking method is crucial for allowing the bacon to render and crisp slowly, and for the cheese to melt and brown without burning. If you’re using a wire rack, simply transfer the entire rack to the smoker.

Smoke these pig shots for approximately 1 hour. Cooking time can vary slightly depending on the thickness of your bacon and sausage, as well as the consistency of your smoker’s temperature. Look for visual cues: the bacon should be beautifully crispy and rendered, and the cheddar and cream cheese filling should be molten, bubbly, and a gorgeous golden brown color on top. An instant-read thermometer inserted into the cheese filling should register around 160 degrees F (71 degrees C) for optimal melty goodness.

Once they reach this perfect stage, carefully pull them from the smoker. Transfer them back to the wire cooling rack and allow them to rest for about 10 minutes. This brief resting period helps the cheese set slightly and makes them easier to handle. Then, get ready to dive in and devour this incredibly delicious appetizer of barbecue bliss!

Important: Before serving, remember to carefully remove all toothpicks from each pig shot!

Each bite offers a harmonious blend of textures and flavors: the satisfying crispness of bacon, the savory depth of smoked sausage, and that incredibly rich, spicy, and perfectly melted cheese filling, all enveloped in delightful smoky goodness. Yes, I admit it—I was popping them whole into my mouth, and I have absolutely no regrets! These smoked pig shots truly make an excellent appetizer for your next barbecue event. Whether it’s a casual party, an exciting game day, a lively tailgate, or simply a special treat for you and your family, these savory bites are guaranteed to be a crowd-pleaser that everyone will adore.

Making Smoked Pig Shots in the Oven

No smoker? No problem! This fantastic recipe for pig shots adapts beautifully to oven baking, allowing everyone to enjoy these savory morsels. You can prepare the pig shots exactly as directed in the steps above, with the only modification being that you will cook them in your conventional oven instead of a smoker.

The primary difference, of course, is that you will miss out on the authentic wood-fired smokiness. To skillfully combat this, we have a clever trick: simply add a few drops of liquid smoke to your cheese mixture when you are combining the ingredients. Liquid smoke is highly concentrated, so start with a very small amount – I wouldn’t recommend adding more than 1/4 teaspoon for the entire batch to avoid an overpowering flavor. This will impart a subtle, satisfying smoky essence to your filling.

Aside from that simple adjustment, the cooking process is quite similar. I recommend arranging your prepared pig shots on a wire cooling rack placed inside a foil-lined baking sheet. The foil will catch any drips, making cleanup incredibly easy, and the wire rack will allow for better air circulation around the bacon, promoting crispier results. Bake them in a preheated oven at 375 degrees Fahrenheit (190 degrees Celsius) for about 30-45 minutes, or until the bacon is crispy and golden brown, and the cheese filling is bubbly and lightly browned.

This oven method provides an incredibly easy cleanup, and you’ll still end up with these amazingly tasty morsels of bacon-wrapped, cheesy goodness, all without the need for a dedicated smoker. They are perfect for an indoor gathering or when outdoor grilling isn’t an option.

Expert Tips for Perfect Smoked Pig Shots

Achieving perfectly smoked pig shots every time is easier with a few insider tips:

• Sausage and Bacon Selection: The type of smoked sausage and thick-cut bacon you choose can significantly impact the outcome. Our recipe typically uses a smoked sausage with a decent circumference, which provides a good base. If your bacon happens to be a little too long and creates too much overlap when wrapped, feel free to trim a small amount off. For the bacon, thick-cut is paramount as it renders slowly and crisps up without becoming brittle too quickly.
• Even Cooking is Key: If you’re using an indirect heat cooking method on a grill, it’s a good practice to rotate the pig shots about halfway through the cooking time. This simple step ensures that all sides of the bacon get evenly exposed to the heat and smoke, leading to uniform crispiness and a consistent golden-brown finish.
• Stable Bacon Wrapping: When wrapping the bacon around the sausage base, orient the meatier part of the bacon strip facing downwards, touching the cooking surface (or the wire rack). This technique provides a more stable foundation for your pig shots, helping them stand upright and preventing them from tipping over as the bacon cooks and shrinks.
• Utilize a Wire Cooling Rack: Seriously, don’t skip this! A wire cooling rack is your best friend when making these appetizers. It allows you to easily place an entire batch onto and off the smoker or grill at once. More importantly, it ensures consistent airflow around each pig shot, promoting even cooking and helping the bacon get perfectly crispy all the way around, rather than steaming on one side.
• Don’t Overcrowd the Smoker: Give your pig shots space! Overcrowding the cooking surface can reduce airflow and lead to uneven cooking and less crispy bacon. Arrange them with enough room between each piece for the smoke and heat to circulate freely.
• Prep Ahead: To make party day even easier, you can assemble the pig shots (without smoking) up to a day in advance. Store them on a wire rack, covered loosely with plastic wrap, in the refrigerator. Just pull them out when you’re ready to smoke!

Delicious Variations to Try

This recipe provides a fantastic foundation, but it’s also wonderfully adaptable, making it perfect for experimenting with different flavor combinations to find your ultimate favorite. Don’t hesitate to mix things up and put your own spin on these smoked pig shots!

• Sweet and Savory Twist: For those who appreciate a touch of sweetness, consider adding a drizzle of pure maple syrup or a tablespoon of brown sugar directly into the cream cheese filling before mixing. This subtle addition will caramelize slightly during smoking, creating an even richer, more complex flavor profile that beautifully complements the smoky bacon and sausage.
• BBQ Sauce Glaze: Elevate the flavor by brushing these smoked pig shots with your favorite barbecue sauce during the last 10-15 minutes of cooking. A tangy, sweet, or spicy BBQ glaze will adhere beautifully to the crispy bacon and add another layer of classic BBQ taste.
• Milder Heat Options: If fresh jalapeños are too spicy for your palate, you can easily tame the heat without sacrificing flavor. Replace the jalapeños with diced green chiles (canned are fine) or bell peppers for a milder, more approachable experience. You could also use a combination of both for a customized level of spice.
• Cheese Enthusiast’s Dream: While cheddar and cream cheese are a classic combination, don’t be afraid to experiment with other cheeses. Pepper Jack will add more internal heat, Monterey Jack offers a mellower melt, or even a smoked gouda could infuse an extra layer of smoky flavor right into the filling.
• Herbaceous Notes: Incorporate fresh herbs like finely chopped chives, parsley, or cilantro into the cheese mixture for a bright, herbaceous lift. These fresh additions can add a delightful contrast to the rich, savory components.

Storing and Reheating Your Smoked Pig Shots

While it’s hard to imagine having any leftover pig shots (they’re usually devoured instantly!), it’s always good to know how to properly store and reheat them for maximum enjoyment.

Storage

If by some miracle you happen to have any leftover pig shots, simply allow them to cool completely to room temperature. Once cooled, transfer them to an airtight container. They will keep beautifully in the refrigerator for up to four days. Storing them correctly ensures they remain fresh and delicious for future cravings.

Reheating

To reheat these delightful appetizers and bring them back to their crispy, cheesy best, place them in a preheated oven or air fryer at 300 degrees Fahrenheit (150 degrees Celsius). Heat them until the cheese mixture is warm and bubbly, and the bacon crisps up again. The internal temperature of the cheese filling should reach approximately 160 degrees F (71 degrees C) for optimal enjoyment.

Freezing

If you’re looking to extend their shelf life even further, smoked pig shots freeze exceptionally well. Arrange them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe container or a heavy-duty freezer bag. They can be stored in the freezer for up to three months, making them a fantastic make-ahead appetizer for future gatherings.

Thawing and Reheating from Frozen

When you’re ready to enjoy your frozen pig shots, the best method is to let them thaw slowly in the refrigerator overnight. This gentle thawing helps maintain their texture. Alternatively, if you’re short on time, you can place them out on the counter to thaw for an hour or so, or even reheat them directly from frozen. If reheating from frozen, simply place them in a preheated oven or air fryer at 300 degrees F (150 degrees C), adding about 10-15 minutes to the cooking time, until they are heated through and golden brown, as previously mentioned. Ensure the internal temperature of the cheese reaches 160 degrees F.

Other Delicious Barbecue Recipes You’ll Love

If you enjoyed these amazing smoked pig shots, then you’re definitely going to want to explore some of our other fantastic barbecue creations. Expand your BBQ repertoire with these mouth-watering recipes: