Directions
- Turn on your smoker and set it to 350°F.
- Start off by cutting the sausage in 1-inch cuts, then cut your bacon into 1/3 of its size.
- Coat the bacon with brown sugar then wrapping around the sausage.
- For the cream cheese filling, mix Pit Boss Smoked Salt & Pepper Rub with the cream cheese. Next, put the cream cheese in a piping bag and start filling the Pig Shots.
- Once they are wrapped and filled put them in the smoker for about 40-60 minutes or until the bacon is fully cooked.
