Hickory Moonshine Pig Shots

Directions

1. Preheat your smoker (or grill;) to 250 °F

2. Slice the smoked sausage into pieces about ½” thick.

3. Take the pound of bacon and slice it down the middle lengthways.

4. Wrap each piece of sausage in a slice of the bacon and secure it with a toothpick.

5. In a medium-sized bowl, combine the cream cheese, pickled jalapeños, and barbecue rub.

6. Transfer the cream cheese mixture into a piping bag (or disposable sandwich bag), slice off the corner, and pipe the mixture into the center of each pig shot.

7. Place the pig shots on the grill for about 1 hour, or until the bacon is almost crispy.

8. Grab a bottle of Duke’s Hickory Moonshine barbecue sauce and add a dollop on the top of each pig shot.

9. Let them cook for another 10 to 15 minutes, or until the bacon is crisped to your liking.