Smoked Pig Shots

These are really good, especially with the gush of cheddar in the middle!

1 pound of thick sliced bacon

1 link of turkey smoked sausage (save the second link for another time)

8 ounces of cream cheese

1 block of sharp cheddar cheese, cut into ½ inch cubes

Red onion, diced

Weber Dry Smoking Rub

toothpicks

Cut the sausage link into 20-22 pieces about ½ inch thick. Cut the bacon in half. Wrap a half slice of bacon around a piece of sausage and secure it all the way through with a toothpick creating a “shot glass”. Place a cheese cube into each shot glass.

Place the cream cheese in a bowl and soften in the microwave. Add 3 Tablespoons of smoking rub and mix well. Place the mixture in a quart or gallon size Ziploc bag. Snip off a small bit of one of the corners. Pipe each shot glass almost full of cream cheese mixture. Add some onion on top and sprinkle with the smoking rub.

Smoke for and hour and a half at 250°