Smoked Pig Shots are a favorite appetizer—always a crowd-pleaser with every bite delivering rich BBQ flavor.
I’ve been making smoked pig shots for years. These bacon shot glasses are filled with a creamy cheese mixture, topped with a jalapeño slice, then smoked and finished with a sticky glaze for one unforgettable bite.
Ingredients you need for Smoked Pig Shots.
Thick-cut bacon
Cream cheese
Sour cream
Smoked sausage or kielbasa
Pickled or fresh jalapeños
Colby Jack cheese
BBQ dry rub
For the glaze:
Bourbon
Honey
Maple syrup
Choosing the right type of bacon.
Use thick-cut bacon straight from the fridge for best results. Thin, overly fatty, or warm bacon won’t hold its shape around the sausage slice. If the strips are too floppy, chill them in the freezer for 20–30 minutes to firm up before wrapping.
This step is key to getting a sturdy, upright “shot glass” that holds the filling while smoking.
Making the shot glasses.
Cut smoked sausage or kielbasa into ½-inch slices for the base. Then wrap each slice with a half strip of bacon and secure with a toothpick so it forms a small cup to hold the filling.
Once wrapped and secured, the shot glasses are ready to be filled. The bacon and sausage base keeps everything together while smoking.
Making the filling.
In a medium bowl, combine softened cream cheese, sour cream, shredded Colby Jack, and BBQ seasoning. Mix until smooth, then transfer the mixture to a piping bag.
If you don’t have a piping bag, use a zip-top sandwich bag and snip a corner to pipe. Fill each bacon-wrapped sausage cup about three-quarters full—don’t overfill, as the mixture will puff slightly while cooking.
Top each filled shot with a pickled or fresh jalapeño slice. The pepper adds brightness and a subtle bite without overpowering the creamy filling.
Smoking the pig shots.
Arrange the pig shots on the grill grates and smoke at 250°F for about an hour. For the last 20–30 minutes, raise the temperature to 350°F to crisp the bacon. It’s normal for a bit of filling to bubble out—just scrape it off the rack after cooking.
Making the glaze.
Whisk together bourbon, honey, and maple syrup to make a glossy glaze. Brush the glaze onto each pig shot during the last 5–10 minutes of smoking and once more after plating for a sticky, flavorful finish. If you prefer to avoid alcohol, use your favorite BBQ sauce in place of bourbon.
When are pig shots done?
They are done when the bacon is cooked through and crisp, and the cheese filling is puffed and golden. Remove toothpicks before serving and brush with a final coat of glaze. Serve warm for best texture and flavor.
These pair well with simple sides like pasta salad or coleslaw for a complete appetizer spread.
Storing and reheating pig shots.
While they’re best enjoyed the day they’re made, store leftovers in an airtight container in the refrigerator. Reheat gently in an air fryer or microwave until warmed through—the air fryer keeps the bacon crisp.
Tips and tricks:
A few techniques that make this recipe foolproof:
1. Use thick-cut bacon and chill it if needed to help it stand up while wrapping.
2. For extra crispiness, place pig shots on a wire rack so air circulates around them.
3. Put a foil pan under a lower rack to catch grease and reduce cleanup.
4. Work with room-temperature cream cheese for easy mixing and piping; whipped cream cheese works well if you want a softer filling.
Try breakfast pig shots!
If you love this recipe..
Try smoked breakfast pig shots for a savory morning twist—sausage, bacon, egg, and cheese all in one bite.
How to make smoked pig shots (with maple bourbon glaze)
5 from 10 reviews
- Total Time: 2 hours
- Yield: 6
Ingredients
- 8 oz softened cream cheese
- 4 oz sour cream
- ¼ cup shredded Colby Jack cheese
- 1.5 tablespoons sweet BBQ rub
- 12 oz package of kielbasa (already cooked)
- 1 package thick-cut bacon, cut in half
- 20 pickled jalapeño slices
Glaze:
- ¼ cup maple syrup
- 2 oz bourbon
- 2 tablespoons honey
Instructions
- Cut kielbasa into ½-inch slices and cut bacon strips in half. Wrap bacon around each kielbasa slice and secure with a toothpick so it forms a small cup.
- In a medium bowl, combine softened cream cheese, sour cream, shredded Colby Jack, and BBQ rub. Stir until smooth.
- Fill a piping bag or a sandwich bag (snip the corner) with the cream cheese mixture. Pipe filling into each pig shot about ¾ of the way up, then top with a jalapeño slice.
- Place pig shots on the smoker at 250°F and smoke for 1 hour. Increase the smoker to 350°F and cook an additional 30 minutes so the bacon crisps and the filling turns golden. Brush glaze on during the last 5 minutes of cooking.
- To make the glaze: whisk together bourbon, honey, and maple syrup.
- Remove toothpicks before serving and brush with a final coat of glaze while plating.
- Author: Jordan Hanger
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Appetizer
- Method: Smoked
- Cuisine: BBQ