Pig Shots: The BBQ Appetizer That Shoots Its Shot and Scores Every Time

Pig Shots: The BBQ Appetizer That Shoots Its Shot and Scores Every Time

If bacon, sausage, and smoked cream cheese had a baby, it’d be named Pig Shots. These little flavor grenades are the perfect party appetizer: salty, smoky, creamy, and just spicy enough to make your beer taste better. Whether you’re tailgating, feeding the neighborhood, or just showing off at your next backyard smoke session, pig shots bring the heat.

And of course, we hit every layer with Rub Yer Meat BBQ Rub—because why would you not?

What You’ll Need:

  • 1 block of cream cheese
  • Rub Yer Meat BBQ Rub (go heavy, go happy)
  • 1 pack of bacon (thin-sliced cooks faster)
  • 1 pack of fully cooked sausage or brats
  • Toothpicks (trust us—you’ll need 'em)

Let’s Get Down to Business:

🔥 Step 1: Smoke the Cream Cheese

Start by smoking your cream cheese. Score the top, season it generously with Rub Yer Meat, and place it in your smoker at 225°F for about half an hour. You want it soft, smoky, and seasoned like it’s ready for prime time.

🔪 Step 2: Slice & Wrap

While that cream cheese is soaking up the good stuff, slice your sausage or brats into thick medallions. These are the base of your pig shots.

Now take your bacon and wrap it around each sausage slice, creating a little “shot glass.” Secure it with a toothpick, because bacon doesn’t always behave.

🥄 Step 3: Mix the Filling

Once your smoked cream cheese is done, toss it in a mixing bowl. Add a bit more Rub Yer Meat (because there’s no such thing as too much), and mix it up until it’s smooth, seasoned, and irresistible.

Spoon or pipe the cream cheese filling into your bacon-wrapped sausage cups. Pro tip: a piping bag makes you look fancy and keeps the mess to a minimum.

🔥 Step 4: Smoke Again

Place your pig shots on a wire cooling rack and set them in the smoker at 250°F. Let them cook until the bacon is crispy and everything is bubbling with flavor—usually around 60–90 minutes depending on thickness.

😎 Step 5: Devour

Pull them off the smoker, let them cool for just a minute (or not), and serve ‘em hot. Bonus points if you drizzle with a little BBQ sauce or hit them with one last sprinkle of Rub Yer Meat before serving.

Why You’ll Love Pig Shots:

  • Perfect combo of crispy, creamy, and smoky

  • Great for parties, tailgates, or "testing your smoker" for the 6th time this week

  • People will beg for the recipe—and you can casually drop the name Rub Yer Meat like it’s no big deal

Rub Yer Meat BBQ Rub turns every bite into a conversation starter.
👉 Grab a bottle at www.rubyermeat.com and give your appetizers the same bold flavor as your brisket.

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