1tbspsweet bbq rubif the rub has a high ratio of salt, reduce this to 1 tbsp
Slice the bacon in half, and then wrap each sausage with the bacon, forming a bowl on top of the sausage. Use a toothpick, or a skewer to hold the bacon in place.
Combine the rest of the ingredients in a bowl, and then using a small cookie scoop, scoop some of the cheese filling into each of the bacon shot glasses.
Place the pig shots on a grill rack, over a foil lined baking sheet into your smoker. Let them smoke at 150 degrees for a half hour, and then adjust the temperature to 400 degrees. Let the bacon shots cook until the bacon is crispy and the tops are slightly browned.