Smoked Pig Shots: The Ultimate Tailgate Snack
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These smoked pig shots are everything you want in a bite-sized BBQ appetizer. Crispy bacon and sausage cups are smoked low and slow, then filled with a creamy, cheesy center and topped with jalapeño for just the right kick.
The two-step smoking method keeps the bacon crisp and the filling perfectly set. This is a great make-ahead option for game day, backyard parties, or anytime you need a crowd-pleasing snack hot off the smoker.
One reader, Darryl, commented: “BEST RECIPE EVER!!! Awesome flavor. Used the new Canadian Club pellets in the
Another reader, Brian, commented: “freaking awesome! But next time I’ll have to make quadruple the amount, they were devoured in record time! ★★★★★“
Here’s why you’ll love these Smoked Pig Shots
- Smoky, cheesy, bacon bites with just the right amount of heat.
- Perfect for game day or parties and you can do most of the prep ahead of time.
- Easy to customize for different spice level, switch up the cheese or sausage type
This recipe does require a little time to prep the ingredients and assemble, but you can get that out of the way and then smoke these just before you want to eat.
If you are looking for other great appetizer ideas check out our bacon wrapped jalapeño poppers, smoked shotgun shells, or our smoked cream cheese.
What you need to make Smoked Pig Shots
You only need a handful of ingredients to make pig shots. The one crucial element is getting the right type of bacon. If it’s too thin, everything can fall apart.
- Thick-cut bacon – Essential for structure. Thin bacon can fall apart. I used applewood smoked for extra flavor.
- Smoked sausage – Choose a firm, fully cooked sausage that holds its shape when sliced. We used Snake River Farms beef sausage, but pork, andouille, or kielbasa also work well.
- Cream cheese – Let it soften at room temperature so it mixes smoothly into the filling.
- Shredded cheese – Colby Jack melts well, but cheddar or pepper jack also work. Low-moisture cheese prevents a greasy texture.
- Jalapeños – Fresh slices on top add heat and color. For a milder version, leave them off or use sweet pickled jalapeños or even crushed pineapple.
- BBQ rub – Use a sweet-style BBQ rub to balance the salt from the bacon and sausage. I used Meat Church Texas Sugar.
- Toothpicks – Use plain wooden ones to hold the bacon around the sausage.
- Piping bag or zip-top bag – Makes filling the cups clean and easy. Dice any mix-ins small so they don’t clog the tip.
Testing this Smoked Pig Shots Recipe
Our original pig shots recipe, published in 2022, became an instant hit. It’s been viewed over 13.6 million times on TikTok and helped introduce thousands of people to this smoky, cheesy bite-sized snack.
While that version had great reviews, we’ve gone back and refined the method to make the results even better.
Previously, we assembled and filled the pig shots before smoking them at 350°F. That worked well, but often led to bacon shrinking too quickly or the cream cheese bubbling over.
In this updated version, we separate the process into two stages:
- First, we smoke the bacon-wrapped sausage cups at 250°F until the bacon is crisp and fully rendered.
- Then, we fill the cups and finish them at 300°F just until the filling is warm and the jalapeño topping softens.
We also switched from kielbasa to smoked sausage, and place a thin slice of jalapeño on top of the cup, instead of dicing and mixing through the filling.
This updated method gives you a cleaner bite, better texture, and more control over both the bacon and the filling.
What type of wood to use for pig shots?
When smoking these I use apple or pecan wood. The sweetness you get from these two kinds of wood works so well with the cheese and bacon.
Check out our guide to the best wood for smoking for more ideas.
How to make smoked pig shots step-by-step instructions
1. Preheat your smoker to 250°F
Set your smoker to 250°F. I used my Traeger Woodridge Pro with hickory pellets but any smoke wood will work with this recipe. Hickory, apple, cherry, oak, mesquite, or a blend all work well.
If you’re using a gas grill, place the pig shots away from direct flame and use a smoke tube for added flavor.
2. Assemble the pig shots
While your smoker is heating up, slice the smoked sausage into pieces about ¾ to 1 inch thick.
Pro Tip: Once you’ve sliced one piece of sausage, test wrapping your bacon around it and make sure there is plenty of room for the cream cheese filling.
If the sausage comes too close to the top of the bacon, you’ll know you need to slice thinner pieces of sausage.
Cut each bacon strip in half lengthwise. Wrap one half-strip of bacon around each sausage slice to form a cup shape, then secure it by inserting a toothpick through the bottom seam and sausage so it resembles a shot glass.
This step is simple but takes a little time, so it’s a great one to do with friends or kids if you’re cooking for a crowd. Make sure the sausage sits flat so the cups stay upright when filled later.
Place the assembled pig shots on a wire rack set over a baking sheet. This makes it easier to get those little pig shots on and off the smoker quickly, and prevents any mess if the cream cheese overflows.
Finally give each shot a light dusting of BBQ rub before placing on the smoker.
3. Smoke the bacon cups and make the cream cheese filling
Place the tray in the smoker and cook at 250°F for 30 to 45 minutes, or until the bacon is fully rendered and crispy.
This slower cook helps the bacon firm up without shrinking too fast or losing shape. If you’re short on time, you can increase the temperature slightly to 275°F, but the texture is best at 250°F.
While the cups are smoking, you can get the cream cheese filling ready. In a mixing bowl, combine the softened cream cheese, shredded cheddar, and BBQ rub. If you want more even heat, you can mix in some finely diced jalapeño here as well.
Transfer the filling to a piping bag or zip-top bag with the corner cut off.
4. Fill each shot with the cream cheese mixture
Once the bacon cups are cooked and slightly cooled, remove the toothpicks. Since the bacon has cooked through it should retain its shape and not fall apart.
Pipe the filling into each cup, filling just below the top of the bacon to avoid overflow during the final cook and cause a mess.
Top each filled shot with a thin slice of jalapeño and a pinch of sweet BBQ rub.
5. Smoke for 15 minutes to finish
Raise the smoker temperature to 300°F and return the filled pig shots to the smoker for 10-15 minutes, just until the filling is warmed through and the jalapeños have softened.
Some folks like to finish with a drizzle of maple syrup, but I prefer hot honey for a little sweet heat.
6. Serve
Remove the pig shots from the smoker and let them rest for a few minutes before serving.
They’ll be hot and gooey, so give them a moment to set.
These make the perfect party appetizer or game-day snack. Trust me, they disappear fast so make extra and don’t forget to give this recipe a 5-star rating once you’ve tried it.
Pig Shot Tips and FAQs
- Are pig shots spicy? – They have a little heat from the jalapeño, but you can easily adjust that. For a kid-friendly version, leave off the jalapeño slice and drizzle with maple or honey. You can also mix a little crushed pineapple into the filling for a sweet twist that balances the spice from the BBQ rub.
- Can I make them ahead of time? – Yes, you can prep the bacon and sausage cups the day before and store them in the fridge. You could also cook the pig shots fully and reheat them before serving.
- Can I make these without a grill? – Yes, you can bake them in the oven or cook them in an air fryer. They’ll still taste great, just without the smoky flavor.
Smoked Pig Shots
Ingredients
- 12 oz smoked sausage - beef, pork, andouille, or kielbasa kielbasa sausage, see Note 1
- 1 lb thick-cut bacon
- 2 tbsp BBQ Rub - use your favorite store-bought rub or make a batch of our sweet bbq rub
- 12 oz cream cheese - softened
- ¼ cup shredded cheddar cheese - or pepperjack
- 1 jalapeño - thinly sliced, see Note 2
Instructions
- Preheat your smoker to 250°F.
- Slice the smoked sausage into ¾ to 1 inch pieces. Cut bacon strips in half lengthwise. Wrap each piece of bacon around a sausage slice to form a cup. Stick a toothpick through the bottom to secure the bacon seam to the sausage.
- Arrange pig shots on a wire rack set over a sheet pan and sprinkle with BBQ rub. Smoke at 250°F for 30–45 minutes, or until the bacon is fully rendered and crisp.
- While the cups smoke, mix softened cream cheese, shredded cheddar, BBQ rub. Spoon mixture into a piping bag or zip-top bag with the corner snipped off.
- Remove pig shots from the smoker. Discard toothpicks. Pipe the filling into each cup just below the top of the bacon to avoid overflow. Top with a jalapeño slice and an extra pinch of rub.
- Increase smoker temperature to 300°F. Return pig shots to the smoker for 10 minutes, or until jalapeños have softened and filling is warmed through.
- Remove from the smoker and finish with a drizzle of hot honey. Let cool slightly before serving.
- Serve warm as a smoky, spicy bite-sized appetizer.
Video
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation only. If you’re worried you could always add a side of kale.
About Your Pitmaster
Rosalie Bradford, is a recipe developer and grilling expert specializing in bold, approachable barbecue. She has created recipes for Grill Masters Club and Snake River Farms and partners with Traeger to share expert grilling techniques.
Rosalie also runs barbecue classes at Heights Meat Market in Tampa, helping home cooks master restaurant-quality results. Whether she’s crafting recipes or teaching techniques, she’s passionate about making great barbecue accessible to all.
This recipe is spot on!
Made these for the first time today, used my own bbq rub. Had a little trouble lighting the grill (very windy in Wisconsin) but they are awesome! This will be made again!
Glad you enjoyed them!
If you don’t have access to a smoker, can these be cooked in an oven? Or would it not work?
Yes, an oven works fine! Just won’t be smoky!
Great recipe! I love pigshots
Amazing recipe! Tried these and they came out DELICIOUS!!!
This recipie is awesome. Thanks so much for sharing!!!!
These pig shots are the best!
freaking awesome! But next time I’ll have to make quadruple the amount, they were devoured in record time! Lol.
Glad they were a smash hit!
How many does it make with the listed ingredients it says serves 6? Is that 2 per person?
Should make 12-15 individual pig shots but will depend on how thick you cut the Kielbasa.
Hello- can I prep these and assemble the day before and smoke the next day before serving?
Yes you can!
Is it possible to make a day ahead and reheat?
I don’t see why not!
Do you think it would taste as good using pickled jalapenos?
Yes that’s what I normally use!
Candied jalapeños work well too. Adds a little sweetness…
post cancer so currently allowed the gas weber. can these be done on a gas grill or in the oven. they look great.
Gas grill or oven would both work fine. Best of luck on your recovery!
I want to make & cook them the day before, how are they cold? I want to take them on the river
They should be fine cold. I’ve never had them the next day, but I’ve eaten them when they’ve been sitting on the plate for awhile and were no longer hot and they still tasted good.
They are supper great .tasty and easy to make
Thanks for the feedback! Glad you enjoyed them!
Smoked these today on our Big Green Egg and they were phenomenal! Jordan delivered another great recipe that is easy to make and tastes so delicious!
Outstanding. I can’t even begin to explain how good these taste. I have a hard time to not look for thick sliced bacon for an excuse to make these.
This is probably a cardinal sin, but I don’t have any area to get a smoker in my place. Is there a way I could try this in the oven, if it’s even possible. Thank you
100% possible. You can use the same times in the recipes and will still taste great.
Made these on smoker while brisket cooking, took alot longer. Finished in oven. Delish. For comparison, made batch 100%in oven. Good, but no smoky goodness. So definitely better smoked. Next time I will mix cream cheese with bacon jam and maybe green chilies? The possibilities are just endless!!!
That sounds delicious! Let us know if you do. Would love to hear the results.
Oven or air fryer would work!
We used an air fryer and they turned out delicious
Happy to hear it!
How long in the air fryer?
Do you put them on a pan in the smoker?
Never thought you could possibly make a jalapeño popper any better… So glad I was wrong🤣 This is amazing, thank you!!!
Glad you thought so!
Gonna try them for tha first time this Saturday at Florida/Tennessee vols game..Go GATORS
You won’t be disappointed!
I saw where someone baked them at 400 degrees, but I can’t remember for how long? 20 minutes!
Until the bacon is how you like it!
I brushed a little bit of bbq sauce on them halfway through
good call!
I saw a video you did on these and you topped them off with a maple syrup,honey, and I think bourbon. What did you use to make the glaze and what quantities
Thanks
Correct, it was maple syrup, honey and bourbon! I would do 1/4 cup maple syrup, 1 tablespoon each of honey and bourbon.
I’m making these for a NYE party. I plan to cook them in the oven today and then put them in a crockpot to heat and serve tomorrow. The party will last for about 6 hours, so I want to make sure they stay warm.
Sorry for the late response. Hope it worked out for you!
Love these. I fill mine with loaded mashed potatoes though
Sounds pretty tasty!
Now, what if you can’t do jalapeños what else would taste good in the cream cheese
Feel free to just leave them out. Maybe some chopped up pickles would be good!
Great recipe , I use a sausage stuffer gun with a modified tip for these , and for my stuffed jalapenos , works great , Randy
Thanks! A sausage stuffer gun is a great idea that I’ve never thought about.
They’re in the smoker now and looking awesome. On the instagram vid you mention sour cream with the cream cheese and other stuff for filling, however you don’t mention sour cream on the website instructions. Think better with or without? I went with 1/4 cup in the filling.
Sorry for the delay but either way is delicious. How did they turn out?
Good concept but! Make sure you use extra thick sliced bacon from the butcher counter 1/4in. at least. Packaged store bought thick sliced bacon isn’t thick enough. It doesn’t make a good “shot glass” and falls over during cooking and the filling falls out before they’re cooked enough.
Thanks for your comment Joel, I realize we mentioned to use thick cut in the description, but the actual ingredient list just says “bacon”. Updated to make it more clear. Cheers!
Very good! We had used pineapple with cream cheese and w_ber kickin chicken spice. So damn good. Butcher thick cut is king!
BEST RECIPE EVER!!!! Changed the recipe for 30 ppl (made about 55 pcs). OMG. Awesome flavour. Used the new Canadian Club pellets in the pit boss vertical smoker. Absolutely the best thing I have ever made in the smoker. Used a mixer to make the cheese filling. I can’t stress how good they are. Make sure if you have a vertical smoker you rotate and change heights of the racks. However, 3/4 in for the sausage is more enough. 1” is too thick in my opinion.
I’ve made these several times. They are always a hit. To save a little time, I use Palmetto cheese with jalapeños for the filling. I also add a touch of brown sugar and a dollop of bbq sauce in the cup before I pipe in the cheese. I top with my favorite rub and smoke at 300. I brush a little sauce on the just before I take them out. Delicious!
So Good! I have made them 3 times now. Once for our New Years party 2024. All the guests loved them. Made a big deal about serving them directly from my Trager.
I made these for dinner tonight with a few slight modifications, first, I made then in the oven 350 degrees for 40-45 minutes. My wife doesn’t like spicy so I omitted Peppers in half of them. I added S&P, and garlic and onion powder, and some Slap Ya Mama Cajun Seasoning to the filling and chilli pepper powder and Jalapeno and Serrano Peppers to mine (I like spice) I also prepared the bacon slightly before wrapping the Kielbasa. They came out good with nice crispy bacon. I can’t add a photo here but they looked good with the piped in filling.
I’ve used this recipe as is and it was great. I’m substituting crushed pineapple for the chopped jalapeños in the filling today. I’ll also top them with a little crushed pineapple. I learned it from a YouTube video so can’t take credit. I’m hoping it’s a winner for the folks who don’t enjoy jalapeños.
That sounds like a delicious alternative for folks who don’t like too much spice, thanks for sharing!
So good…
Glad you liked them! Thanks for sharing.
OMG… thank you! Soooo Good…!
This took more like 1.5 hours or more to render the fat at 250 in my smoker so I’d keep that in mind, it was still relatively raw after 45 mins and yes I tracked my smoker temps and it held 250-270. So it took quite a bit longer and that’s a hint for anyone on a time crunch.
Hey Brooke, sorry to hear the recipe took longer than our time suggestion. I wonder if your bacon was thicker cut than what we used, as we’ve tested this recipe quite a few times and it’s always done in under an hour. I hope they were still worth the wait.
Can I use regular cut bacon in lieu of thick cut
The thick cut bacon provides structure that holds the rest of the fillings in. You might be able to get away with a thiner cut so long as you secure them well with toothpicks.
Love, love, love these. A massive favorite at any gathering.
Made it for SuperBowl and it was a big hit.
The top & bottom edges of the bacon need to be straight so it forms a decent looking cup, also, some bacon is shorter than others (mine had zero overlap). Choose your bacon wisely 🙂
I roasted one jalapeno and diced and used a second for the top