Pig Shots!

We prepared these pig shots for a local sampling and they were a big hit!  These are really simple to do and are a crowd pleaser!  Can't go wrong with cheese and bacon!

 Give it a try and let us know how it goes!



1 block cream cheese
4 oz cheese, shredded
1 TBSP chili powder
2 TBSP Burn Pit BBQ Fire For Effect Sweet Heat Rub
1 oz Pogey Bait Sweet Honey Sauce
2 TBSP Pineapple Juice

1 package bacon 
1 package of Johnsonville Smoked Sausage, sliced into 1/4" discs

Smoker prep

Prepare your smoker at a temp of 350 degrees. I like hickory or pecan for this cook, but most woods will do.

Pig shot prep

Allow the cream cheese to soften. Mix cream cheese,, shredded cheese, pineapple juice, Fire For Effect and Pogey thoroughly in a mixing bowl. Set aside. 

Slice sausage into 1/4-inch slices.

Cut bacon strips in half. Wrap bacon around the sausage, creating a bowl and secure with a toothpick.

Fill the bowl with the cream cheese mixture. Top with more Fire For Effect rub


Place the pig shots in the smoker until the bacon looks just right. Usually 45 - 60 minutes.


Remove the pig shots from the grill and cool for at least 10 minutes as the cream cheese will be hot. Add a little more Pogey Bait sauce on top.  Enjoy!

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