Smoked Pig Shot Appetizers

Steps

1. Cut the kielbasa sausage into pieces about a half-inch thick.
2. Take one strip of bacon and wrap it around each piece of sausage.
3. Secure the bacon to the sausage using a toothpick, creating 'pig shot cups'. Repeat this process for all sausages.
4. In a bowl, combine the block of cream cheese with 1/2 to 3/4 cup of shredded cheese, one diced jalapeño, and about 1 tablespoon of BBQ seasoning. Mix thoroughly.
5. Transfer the filling mixture into a Ziploc bag (or piping bag).
6. Pipe the filling mixture into the center of each pig shot cup.
7. Sprinkle extra BBQ seasoning over the outside of the prepared pig shots for color and flavor reinforcement.
8. Preheat the grill to 275°F - 300°F. Set up the kettle by placing briquettes in the corner, lighting them until fully lit, and filling the rest of the sear with charcoal.
9. Place the pig shots on the grill opposite the coals.
10. Add a little hickory wood to the grill for smoky flavor.
11. Close the lid and cook the pig shots for approximately 60 minutes.
12. After about 60 minutes, open the grill and check the bacon; it should be firming up and crisping slightly. If more crunch is desired, continue cooking briefly.
13. Drizzle barbecue sauce over the top of the cooked pig shots to allow it to ooze down the sides.
14. Close the lid again and let the pig shots cook for an additional 7 to 10 minutes to set the sauce.