Just when you thought you had enough of the smoked cream cheese craze, I went and stuffed it into my version of a Pig Shot! These Smoked Garlic Pig Shots take our Smoked Cream Cheese and mix it with sharp cheddar before stuffing that into little porky shot glasses made with smoked sausage and bacon. Put that whole mess onto your pellet grill and fire away. You've just met your appetizer match, BBQ master.
Smoked Garlic Pig Shots
Pig shots. When I first saw these floating around the barbecue world in the bagillion Facebook grilling groups I find myself in (probably sharing a recipe from here, if I was betting), I knew I had to make them. Then I promptly filed that away in the part of my brain where many of my bright ideas go to hide, and it took me YEARS to actually pull the trigger.
They were worth the wait!
I used the popular smoked cream cheese you've been seeing all over everywhere.
Check out all of my Traeger Recipes!
Recipe Shopping List
Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Oil
- Kielbasa
- Bacon
- Meat Church Honey Hog Rub
- Cream Cheese
- Olive Oil
- Smoked Garlic Confit
- Cheddar Cheese
- Vinegar-Based BBQ Sauce
How To Make This Recipe
This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.
- Smoke the cream cheese – 180° for 2 hours after it gets brushed, scored and rubbed.
- Make the shots – Slice your sausage into 1/2″-3/4″ rounds. Cut your bacon slices in half, sprinkle with rub, and wrap around the rounds. Secure with a toothpick.
- Fill the shots – Combine the smoked cream cheese with the cheddar cheese. Shove some into the little cups made by the bacon wraps.
- Time to smoke – 275° for 1-2 hours, or until the bacon is as crispy as you like it. Put some vinegar-based bbq sauce on top during the last 30 minutes of cook time.
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Pellet Grill Appetizers
Try these! They are all favorites around here.
Dips
- Double-Smoked Artichoke Dip
- Traeger Smoked Cream Cheese
- Smoked Black Cod Dip
- Smoked Caramelized Onion Dip
- Smoked Salmon Dip
Classic Twists
- Smoked Loaded Potato Skins
- Grill and Chill Shrimp Cocktail
- Smoked Deviled Eggs
- Spinach Dip Rollups
- Traeger Smoked and Fried Chicken Wings
More Bacon Recipes
- Traeger Jalapeno Poppers
- Traeger Grilled Prosciutto Asparagus
- Traeger Bacon Sausage Bites
- Traeger Smoked Spicy Candied Bacon
Get more awesome Appetizer Recipes!
Recipe FAQ
Pig shots actually DO hold over pretty darn well. Especially for an appetizer. As with most things, they are BEST fresh off the grill the first time, but if you want to make them the night before an event, could you totally get away with it and then just giving them a quick 5-10 minute reheat on the grill with a little extra BBQ sauce for good measure.
If your smoker is broken or on backorder, but you are really craving some porky appetizer love, you could make these in the oven. 😉
Add some diced jalapenos or green chiles to the cream cheese mix. You can also use a spicy vinegar barbecue sauce to give it a little extra too.
Try this Hot Honey Sauce drizzled over for a kick! Our Whiskey Coke BBQ Sauce would also be great!
Try these Shotgun Shells!
More Bacon Recipes
- Grilled Bacon-Wrapped Pork Cordon Bleu
- Traeger Grilled Bacon-Wrapped Asparagus
- Bacon Ranch Smoked Cream Cheese
- Smoked Bacon-Wrapped Pineapple Bites
- Halloween Smoked Bacon Jam Cream Cheese
- Bacon Egg Breakfast Wrap
Smoked Garlic Pig Shots
Bacon-wrapped sausage rounds get stuffed with smoked roasted garlic cream cheese mixed with sharp cheddar. Then it gets smoked and drizzled with a tangy vinegar-based barbecue sauce.
Ingredients
- 1 kielbasa, or smoked pork sausage of your choice
- 1 pound bacon
- 2 tablespoons OWYD Spicy Pork Rub
- 8 oz cream cheese
- 1 tablespoon olive oil
- 1 clove garlic
- 1 cup sharp cheddar cheese
- 1/2 cup vinegar-based bbq sauce
Instructions
- Preheat your smoker to 180°.
- Take the cream cheese out of the package, put it on parchment or non-stick foil, and score it on the top. Brush with the olive oil. Add the whole clove of garlic on top.
- Smoke for 2 hours.
- While your cream cheese is smoking, slice your sausage into rounds that are about 1/2 inch to 3/4 inch thick. Cut your bacon in half, sprinkle with the spicy pork rub (optional) and then wrap around the sausage slices and secure with a toothpick.
- Place in the fridge to wait to be stuffed.
- Once the cream cheese is done, mix it together with smoked garlic clove and sharp cheddar cheese. Grab small portions and stuff into the little bacon/sausage cups you made before.
- Place the pig shots onto a rack that's been generously sprayed with grill spray or cooking spray. Turn the pellet grill up to 275°, and cook the pig shots for 1-2 hours, or until the bacon is as crispy as you like it.
- During the last 30-45 minutes, top with a bit of the vinegary barbecue sauce to finish off.
- Serve warm! Warn people not to eat the toothpicks!
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 464Total Fat: 37gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 101mgSodium: 1203mgCarbohydrates: 8gFiber: 0gSugar: 5gProtein: 23g
Nutrition data provided here is only an estimate.
Greg Seng
Thursday 23rd of October 2025
Travelling~~~want stuff where I make~~can you smoke and refrigerate CC ahead of time. Pennsy Gator
Nicole Johnson
Thursday 23rd of October 2025
Yup! Just reheat in an oven or air fryer.
Kendall
Sunday 21st of November 2021
After cooking these, can they be reheated a day or 2 later? Trying to figure out a fun Smokey appetizer for thanksgiving at my aunt’s house. Thanks!
Nicole Johnson
Sunday 21st of November 2021
I haven't tried it, but I can't see why not. I'd just try and make sure to reheat in an oven or air fryer so the bacon stays crispy.
GregG
Monday 9th of August 2021
The recipe print just lists the ingredients, no instructions on how to prep ?
Nicole Johnson
Monday 9th of August 2021
OPE. Sorry about that! I fixed it. Thank you for letting me know!