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smoked pig shots on a cast iron

Maple Bourbon Smoked Pig Shots

Bacon-wrapped kielbasa rounds filled with cream cheese-cheddar mixture, topped with jalapeño, smoked and glazed with maple bourbon.
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Course: Appetizer
Cuisine: American
Ingredients Method Notes

Ingredients
  

Pig Shots:
  • 1 pork kielbasa
  • 6 slices thick-cut bacon sliced in half
  • 1 8 oz block cream cheese, softened
  • ½ cup shredded cheddar cheese
  • 1 tablespoon sweet BBQ seasoning
  • 2 jalapeños thinly sliced
  • Extra BBQ seasoning for topping
Toothpicks
  • Maple Bourbon Glaze:
  • 2 tablespoons butter
  • ¼ cup bourbon
  • 1 cup maple syrup
  • 1 tablespoon sweet BBQ rub
Wood:
  • Hickory or applewood chunks

Method
 

  1. Slice kielbasa into 1/2-inch thick rounds. Cut 6 bacon slices in half. Wrap each kielbasa round with half bacon slice, forming cup shape. Secure with toothpick through bacon overlap, leaving center open for filling. Place upright on tray.
  2. Mix 8 oz softened cream cheese, 1/2 cup shredded cheddar, and 1 tbsp sweet BBQ seasoning until smooth and fully combined.
  3. Fill each bacon-wrapped kielbasa with cream cheese mixture to the top. Place one thin jalapeño slice on each. Lightly sprinkle with additional BBQ seasoning.
  4. Preheat smoker to 275°F. Add hickory or applewood. Place pig shots on grate and smoke until bacon is rendered and starting to crisp, about 60-75 minutes depending on bacon thickness.
  5. Make glaze: Melt 2 tbsp butter, add 1/4 cup bourbon, 1 cup maple syrup, and 1 tbsp BBQ rub. Simmer 8-10 minutes, stirring occasionally, until thick and glossy.
  6. At 50-65 minutes into smoking, brush pig shots generously with warm maple bourbon glaze. Continue smoking 10 more minutes until glaze caramelizes and sets.
  7. Remove from smoker and rest 5-10 minutes before serving. Serve hot.

Notes

Use thick-cut bacon for sturdier cups. Wrap bacon to form cup above kielbasa, not flat against sides. Soften cream cheese completely for smooth mixing. Use real maple syrup, not pancake syrup. Smoke at 275°F for proper bacon rendering without burning. Glaze during final 10 minutes prevents burning. Total smoke time 60-75 minutes until bacon is crispy. Rest before serving so filling firms up and isn't molten hot.

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