Step 1

Set up your grill or smoker for indirect heat and preheat to 275-300 degrees F.

Step 2

David uses a three-zone split fire charcoal setup on his Weber Kettle with a bed of coals on two sides with a chunk of cherry wood and places the pig shots in the middle to ensure even cooking.

Step 3

Combine the cream cheese, cheese, jalapenos, garlic powder, and pork rub in a medium-sized mixing bowl. Mix well and set aside

Step 4

Cut the sausage links into ½-inch sliced rounds. Cut the bacon in half lengthwise. Wrap a strip of the bacon around the sausage slice so that the bacon is flush with the bottom at one end to form a “shot glass.” Secure it with a toothpick and repeat until you run out of sausage or bacon strips.

Step 5

Add the cream cheese filling to a zip-top bag and snip off the corner (or use a piping bag). Pipe the cream cheese mixture into the pig shot until it is just below the top of the bacon. The bacon will shrink, so do not overfill the shots. Transfer them directly onto a grilling pan or platter to the grill or smoker.

Step 6

Place the pig shots onto the grill or smoker. Smoke with cherry wood (or wood of choice) at 275-300 degrees F for 45 to 1 hour or until the bacon is done and starts to crisp and the cream cheese mixture is heated through. Add barbecue sauce or honey during the last few minutes of cooking just long enough for it to tack on if desired.

Step 7

Prepare the pig shots the same way and bake them in a preheated 350-degree oven for 20-25 Minutes or until the bacon is crisp and the filling is heated through.

Step 8

Allow the pig shots to rest and cool for about 10 minutes before serving. Serve with or without the toothpicks, but warn your guests if you leave them in! Serve with barbecue sauce on the side for dipping if desired.