Smoked Pig Shots

Step 1

Setup your smoker to 350°F.

Step 2

Cut the Kielbasa into 1 inch pieces. Cut your bacon in half lengthways. Wrap your cut bacon around the Kielbasa so it forms a shot glass. Take a toothpick and skewer at the bottom, securing the bacon join and the sausage.

Step 3

Take the softened cream cheese, cheddar, diced jalapeños and the bbq rub and mix together in a bowl until well combine.

Step 4

Place the mixture into a piping bag or a sandwich bag (snip the corner off), pipe the mixture into the pig shot until it is just belwo the top of the bacon.

Step 5

Place the shots onto your smoker for about an 45 minutes to an hour until the bacon is fully cooked and the cheese filling is puffed and golden.

Step 6

Remove the pig shots from the smoker and let them cool for a few minutes before removing the toothpicks.

Step 7

Enjoy these shots with friends!