SMOKED PIG RECIPES

Steps:

• Begin by trimming any fat and silver skin off of your pig wings.
• Season your pig wing with a base coat of your all-purpose rub.
• Season your pig wings with your BBQ rub.
• Fill your hopper on your pellet grill with Cookinellets Longhorn Pellets.
• Set your smoker to 300º.
• Once the smoker is to temp, put your pig wings on the smoker, and let me smoke until the color looks good and the seasoning has set. It took about 1 hour and 20 minutes for us, and the internal temperature was approximately 160-170º F.
• After the color looks good and the rub has set, wrap your pig wings with a doubled-up piece of aluminum foil. Begin by putting down a pad of butter, put your pig wing on top, and then cover the pig wings with a little BBQ sauce (about a 1/4 cup). Then wrap your pig wings tightly in the aluminum foil, and return to the smoker with the temperature still set to 300º F.
• After an hour wrapped, check your pig wings for tenderness. The internal temperature will vary, but ours were tender at approximately 208-210º F internally but you want to make sure they feel tender.
• Once your pig wings are tender, remove them from the wrap and put them back on the smoker to allow the bark to firm up and the color to come back in case it was washed out at all during the wrapping process. Put them back on the smoker at 300º for 3-5 minutes, just until they’ve dried up a bit and the color has returned to a deep red.
• After 3-5 minutes and when the bark has set back up, sauce your pig wings with the sauce of your choice and let the sauce set at 300º F for approximately 5-10 minutes until the glaze has tacked up.
• After the sauce has set, remove the smoker and let rest for approximately 10-15 minutes to allow them to cool. Once they have cooled, bite until your delicious pig wings and enjoy!!

Steps:

• Make the cream cheese mixture by combining the softened cream cheese, ½ cup grated cheese, 1 tablespoon of Jeff's original rub and and 2 tablespoons of chopped jalapeños into a small to medium sized mixing bowl. Mix well.
• Wrap the half pieces of bacon around the sausage slices and secure with a toothpick.
• Fill the "cups" with the cream cheese but not all the way to the top. The bacon will shrink as it cooks.
• Setup your smoker for indirect cooking at about 250-275°F or as close to this temperature as you can.
• Place the pig shots on the smoker grate and smoke cook for approximately 90 minutes or until the bacon is cooked through and has good "bite-through" or texture.
• When the appetizers are finished cooking, you can glaze with barbecue sauce if you like. I used my original barbecue sauce thinned with a little apple juice. Let the pig shots continue in the heat for about 10 minutes after cooking to allow the sauce to set.
• Serve immediately.