Just when you thought smoked cream cheese had run its course, these Smoked Garlic Pig Shots take it to the next level. Creamy smoked garlic cream cheese is blended with sharp cheddar, then piped into little porky “shot glasses” made from smoked kielbasa rounds wrapped in bacon. The whole tray goes back on a pellet grill for a final smoke and crisp. These bacon-wrapped, cheese-stuffed bites are a showstopping appetizer for any backyard cookout or Traeger session.
Smoked Garlic Pig Shots
Pig shots caught my eye months ago in barbecue communities, and when I finally tested my version I was not disappointed. These bites combine two favorite trends: smoked cream cheese and bacon-wrapped sausage. The smoked cream cheese brings a mellow roasted garlic character, and sharp cheddar adds bite and body so the filling won’t melt away while the bacon crisps on the smoker.
They’re ideal as a party appetizer, tailgate snack, or anytime you want an indulgent, portable bite with bold smoky flavor.
Check out my Traeger Recipes for more pellet grill inspiration!
Recipe Shopping List
Before you start, gather the following items. For exact quantities, follow the ingredient list in the recipe section below.
- Cooking oil or nonstick spray
- Kielbasa or a smoked pork sausage
- Bacon
- Smoky pork or honey hog rub (optional)
- Cream cheese
- Olive oil
- Smoked garlic confit or roasted garlic clove
- Sharp cheddar cheese
- Vinegar-based barbecue sauce for finishing
How To Make This Recipe
This overview shows the main stages so you know what to expect. Follow the full instructions below when cooking.
- Smoke the cream cheese: Score and brush with oil, add roasted garlic, and cold-smoke at 180°F for two hours.
- Assemble the shots: Slice sausage into ½”–¾” rounds, halve bacon slices, season, and wrap each round. Secure with a toothpick to form a cup.
- Fill the cups: Mix the smoked cream cheese with shredded sharp cheddar, then spoon the mixture into each bacon-wrapped cup.
- Final smoke and glaze: Smoke at 275°F for 1–2 hours until bacon reaches desired crispness. Brush with vinegar-based barbecue sauce during the last 30–45 minutes.
75 Essential Traeger Recipes
Pellet Grill Appetizers
If you enjoy these pig shots, try other pellet grill appetizers like smoked dips, deviled eggs, and bacon-wrapped bites for a full party spread.
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
- Smoked and Fried Chicken Wings
More Bacon Recipes
- Traeger Jalapeño Poppers
- Grilled Prosciutto Asparagus
- Bacon Sausage Bites
- Smoked Spicy Candied Bacon
Get more appetizer ideas for your next cookout
Recipe FAQ
Do pig shots keep well as leftovers, or can you make them ahead?
Yes. These hold up well as leftovers and are easy to prep a day ahead. They’re best right off the smoker, but you can reheat them for 5–10 minutes on the grill and add a little extra sauce before serving.
Can you make pig shots in the oven?
Yes. If you don’t have a smoker available, you can bake them in the oven. Use similar temperatures and allow time for the bacon to crisp.
Want more heat?
Stir diced jalapeños or canned green chiles into the cream cheese mixture, or finish with a spicy vinegar barbecue sauce for more kick.
What sauce pairs well?
A hot honey drizzle or a tangy vinegar-based barbecue sauce complements the smoky, savory flavors nicely. Apply the sauce toward the end of cooking so it sets without burning.
Ingredients
- 1 kielbasa or smoked pork sausage (sliced into rounds)
- 1 pound bacon, halved lengthwise if desired
- 2 tablespoons spicy pork rub or your favorite BBQ rub (optional)
- 8 oz cream cheese
- 1 tablespoon olive oil
- 1 roasted or smoked garlic clove (or smoked garlic confit)
- 1 cup sharp cheddar, shredded
- ½ cup vinegar-based barbecue sauce
- Cooking spray or oil for the rack
Instructions
- Preheat your smoker to 180°F (82°C).
- Unwrap the cream cheese and place it on parchment or nonstick foil. Score the top, brush with olive oil, and place a whole roasted garlic clove on top.
- Smoke the cream cheese at 180°F for 2 hours until it develops a light smoke color and roasted garlic aroma.
- While the cream cheese smokes, slice the sausage into ½”–¾” rounds. Cut each bacon slice in half, sprinkle with rub if using, and wrap a bacon piece around each sausage round. Secure with a toothpick to form a small cup. Chill in the fridge while you finish the cream cheese.
- When the smoked cream cheese is ready, mash it together with the roasted garlic and shredded cheddar until well combined. Portion the mixture and fill each bacon-wrapped sausage cup.
- Arrange the filled pig shots on a rack sprayed with cooking spray. Increase smoker temperature to 275°F (135°C). Smoke for 1–2 hours until the bacon reaches your desired crispness.
- During the final 30–45 minutes of cooking, brush each shot with vinegar-based barbecue sauce so it sets and caramelizes slightly.
- Serve warm. Remove toothpicks before eating or warn guests to avoid them.
Nutrition (Per Serving)
Yield: 12 servings. Serving size: 1 pig shot. Calories: ~464. Total fat: 37g. Saturated fat: 16g. Cholesterol: 101mg. Sodium: 1203mg. Carbohydrates: 8g. Protein: 23g. (Nutrition estimates only.)
These Smoked Garlic Pig Shots are an addictive combination of smoky, creamy, and savory elements. They’re easy to scale up for a crowd and pair perfectly with cold beer or a tangy slaw. Try them the next time you fire up the pellet grill—your appetizer game will never be the same.