Discover the Magic of Smoked Pig Shots with Sophia Martinez

Hey there, dear readers! Sophia here, ready to share another delectable adventure from my smoky kingdom. Today, we’re diving into the delightful world of Smoked Pig Shots – a dish that is as fun to make as it is to eat! Get ready for a burst of flavors, a symphony of textures, and a recipe that will make your smoker the star of the show.

The Joyful Journey to Perfect Pig Shots

Smoked Pig Shots have been a game changer in my smoking escapades. They are little bites of heaven, wrapped in smoky goodness, and filled with a surprise that’ll make your taste buds dance. I remember the first time I laid my eyes on these beauties at a backyard barbecue. I was intrigued, excited, and I knew I had to recreate them in my own special way.


  • 1 lb kielbasa sausage, cut into 1/2-inch slices
  • 10-12 slices of thick-cut bacon, cut in half
  • 8 oz cream cheese, softened
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup barbecue sauce (your favorite kind!)
  • 2 tablespoons of your favorite BBQ rub
  • Toothpicks

The Smoker Shot Symphony:

1. Prepping the Kielbasa: Start by slicing your kielbasa sausage into 1/2-inch thick rounds. I love using kielbasa for its robust flavor, but feel free to experiment with your favorite sausage. This is your masterpiece, after all!

2. Bacon Bliss: Wrap each kielbasa slice with a half strip of bacon, securing it with a toothpick. Ah, bacon – the ingredient that makes the world go round. Make sure to wrap it tightly, as we want all those flavors locked in!

3. Cheese Please: In a bowl, mix together the softened cream cheese and shredded cheddar. This cheesy mixture is the heart of our Pig Shots, providing a creamy and tangy contrast to the smoky exterior.

4. Filling the Shots: Spoon or pipe the cheese mixture into the center of each bacon-wrapped kielbasa. Be generous, my friends – this is the soul of the dish!

5. The Rub: Sprinkle your favorite BBQ rub generously over the Pig Shots. This is where the magic happens, infusing them with spices and love.

To the Smoker:

Preheat your smoker to 250°F (120°C). Place the Pig Shots on the grill, and let the smoking begin! Smoke for 45 min to 1.5 hours, or until the bacon is crispy and the cheese is melty.

Basting Beauty:

In the last 30 minutes of smoking, brush the Pig Shots with barbecue sauce, adding an extra layer of flavor and sweetness.

Serving and Savoring:

Serve these Smoked Pig Shots hot off the smoker, and watch as they disappear before your eyes! They are perfect on their own, but feel free to pair them with a cool, creamy coleslaw or a zesty potato salad.

Variations and Ventures:

  • Spicy Lover: Add some jalapenos to the cheese mixture for a kick of heat.
  • Sweet Twist: Mix in some pineapple chunks with the cheese for a sweet surprise.
  • Cheese Adventure: Experiment with different cheeses. Perhaps a smoky gouda or a spicy pepper jack?

Your Turn, Smoky Friends!

I’d love to hear about your Smoked Pig Shot adventures! Have you tried any fun variations? Any stories to share? Leave a comment below, and let’s keep the smoky love alive!

Remember, the journey of smoking meats is full of surprises and delights. Embrace it, enjoy it, and most importantly, share it with good friends and great laughter.

Happy Smoking,
Sophia Martinez

Sophia Martinez

Recipe Developer. With a knack for creating mouth-watering dishes, Sophia is our go-to person for all things delicious.

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