Cut the sausage into approximately 1/2” sized rounds.
Mix softened cream cheese, cheddar cheese, and jalapeño together, and then season with the all-purpose rub of your choice to taste.
Wrap a half piece of bacon around the sausage to form a “shot class” mold. Use a toothpick to hold the shape by putting the toothpick through the bacon into the sausage from the bottom of the “shot glass”.
Once the “shot glasses” are formed, fill them with the cream cheese mixture using a spoon, or a ziplock bag by piping it into the “shot glass”.
Once the pig shots are made, season with a light layer of BBQ rub.
Cook
Load pellet grill hopper up with Cookinpellets.com Longhorn Blend Pellets.
Set your smoker to 300º and put the pig shots on for one hour.
After one hour check the bacon for doneness, when the bacon is done the pig shots are done.
Once the bacon is done, glaze with a light layer of BBQ sauce and let the glaze set for 3-5 minutes.
After the sauce is set, remove from the pellet grill and let cool 15-30 minutes or until cool enough to eat.