Pig shots were invented in 2008 by competition pitmasters who needed portable bacon bombs that wouldn't fall apart.
Smoked Pig Shots with Maple Bourbon Glaze
Get ready to elevate your next barbecue with these mouthwatering smoked pig shots! Savory bites of sausage are enveloped in crispy bacon and generously packed with a rich, creamy filling, then drizzled with a luscious maple bourbon glaze for that perfect sweet finish. These flavor-packed delights are sure to be the star of your outdoor feast!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
The Story
These bacon-wrapped beauties emerged from 1990s Kansas City competition barbecue circuits when pitmasters discovered that Italian-style sausage stuffed with Mexican jalapeño-cream cheese filling and glazed with Kentucky bourbon created the ultimate crowd-pleaser—it's basically three countries having a proper brawl on your smoker grates, and somehow everyone wins this delicious diplomatic incident.
Regional Twist
In Memphis, they swap the bourbon for Jack Daniel's Tennessee whiskey and replace regular sausage with hot Italian sausage, then dust the finished shots with their signature dry rub instead of the maple glaze.
📝 Ingredients
Shopping List
- 10 slices bacon
- 2 tbsp (30 ml) barbecue rub
- 2 tbsp (30 ml) bourbon
- 8 oz (227 g) cream cheese
- 1 cup (59 ml) jalapenos
- 10 slices sausage
- 1 cup (237 ml) shredded cheese
- 1 cup (118 ml) sour cream
Pantry Items
Amounts also listed in instructions below
- honey (to taste)
- maple syrup (to taste)
👨🍳 Instructions
- 1
Start with one inch slices of sausage and wrap each slice with thick cut bacon, securing with a toothpick.
- 2
Mix together cream cheese, sour cream, shredded cheese, diced jalapenos, and barbecue rub for the filling.
- 3
Use a Ziploc bag to pipe the filling into each pig shot.
- 4
Top each pig shot with a jalapeno.
- 5
Smoke the pig shots until the bacon is crispy, or alternatively, cook them in the oven or air fryer.
- 6
Drizzle the maple syrup, honey, and bourbon glaze on top before serving.
💡 Pro Tips
- ✓Smoke pig shots at 275-300°F for 45-60 minutes because this temperature range renders bacon fat slowly while crisping the exterior without overcooking the sausage core.timing275-300°F, 45-60 minutes
- ✓Partially freeze the cream cheese filling for 15-20 minutes before piping so it holds its shape better and doesn't squeeze out during cooking when proteins denature and release moisture.technique15-20 minutes
- ✓Use a 3:2:1 ratio of maple syrup to honey to bourbon in your glaze because this creates the optimal viscosity and prevents the alcohol from overpowering while maintaining proper caramelization at smoking temperatures.ingredient3:2:1 ratio
- ✓Stretch the bacon to 150% of its original length before wrapping to ensure even coverage and prevent shrinkage gaps that expose the sausage to direct heat.technique150% stretch
- ✓Apply the maple bourbon glaze during the final 10 minutes of cooking when internal temperature reaches 155°F to prevent burning the sugars while allowing proper caramelization.timing155°F internal, final 10 minutes
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Pig shots were invented in 2008 by competition pitmasters who needed portable bacon bombs that wouldn't fall apart.
Smoked Pig Shots with Maple Bourbon Glaze
Get ready to elevate your next barbecue with these mouthwatering smoked pig shots! Savory bites of sausage are enveloped in crispy bacon and generously packed with a rich, creamy filling, then drizzled with a luscious maple bourbon glaze for that perfect sweet finish. These flavor-packed delights are sure to be the star of your outdoor feast!
The Story
These bacon-wrapped beauties emerged from 1990s Kansas City competition barbecue circuits when pitmasters discovered that Italian-style sausage stuffed with Mexican jalapeño-cream cheese filling and glazed with Kentucky bourbon created the ultimate crowd-pleaser—it's basically three countries having a proper brawl on your smoker grates, and somehow everyone wins this delicious diplomatic incident.
Regional Twist
In Memphis, they swap the bourbon for Jack Daniel's Tennessee whiskey and replace regular sausage with hot Italian sausage, then dust the finished shots with their signature dry rub instead of the maple glaze.
📝 Ingredients
Shopping List
- 10 slices bacon
- 2 tbsp (30 ml) barbecue rub
- 2 tbsp (30 ml) bourbon
- 8 oz (227 g) cream cheese
- 1 cup (59 ml) jalapenos
- 10 slices sausage
- 1 cup (237 ml) shredded cheese
- 1 cup (118 ml) sour cream
Pantry Items
Amounts also listed in instructions below
- honey (to taste)
- maple syrup (to taste)
👨🍳 Instructions
- 1
Start with one inch slices of sausage and wrap each slice with thick cut bacon, securing with a toothpick.
- 2
Mix together cream cheese, sour cream, shredded cheese, diced jalapenos, and barbecue rub for the filling.
- 3
Use a Ziploc bag to pipe the filling into each pig shot.
- 4
Top each pig shot with a jalapeno.
- 5
Smoke the pig shots until the bacon is crispy, or alternatively, cook them in the oven or air fryer.
- 6
Drizzle the maple syrup, honey, and bourbon glaze on top before serving.
💡 Pro Tips
- ✓Smoke pig shots at 275-300°F for 45-60 minutes because this temperature range renders bacon fat slowly while crisping the exterior without overcooking the sausage core.timing275-300°F, 45-60 minutes
- ✓Partially freeze the cream cheese filling for 15-20 minutes before piping so it holds its shape better and doesn't squeeze out during cooking when proteins denature and release moisture.technique15-20 minutes
- ✓Use a 3:2:1 ratio of maple syrup to honey to bourbon in your glaze because this creates the optimal viscosity and prevents the alcohol from overpowering while maintaining proper caramelization at smoking temperatures.ingredient3:2:1 ratio
- ✓Stretch the bacon to 150% of its original length before wrapping to ensure even coverage and prevent shrinkage gaps that expose the sausage to direct heat.technique150% stretch
- ✓Apply the maple bourbon glaze during the final 10 minutes of cooking when internal temperature reaches 155°F to prevent burning the sugars while allowing proper caramelization.timing155°F internal, final 10 minutes