Beat the softened cream cheese until light and fluffy, then fold in the sour cream, diced jalapeno, cheddar cheese, garlic powder, and a pinch of seasoning.

Slice the smoked sausage into 1/2-inch rounds and cut the bacon strips in half lengthwise.

Take each sausage round and wrap it tightly with a piece of bacon, securing it with a toothpick.

Use a piping bag or spoon to carefully pipe the creamy filling onto each bacon-wrapped sausage. Top each one with a ring of jalapeno.

In a small bowl, whisk together the BBQ sauce, honey, and brown sugar until well combined.

Set your smoker to 375°F and arrange the sausage rounds directly on the smoker grate, brushing them generously with the prepared glaze.

Smoke the treats for 60-75 minutes, checking halfway and reapplying the glaze as needed.

Once done, let the pig shots cool for about 2-3 minutes before serving.