In a medium bowl combine the softened cream cheese, chopped pineapple, sliced green onion, garlic powder, pepper, smoked paprika, nutmeg, and BBQ rub. Stir together until smooth and combined.
Spoon cream cheese mixture into a large sealable plastic bag. We will create a piping bag to fill the pig shots by cutting a corner off the bag.
Cut the package of bacon in half. Slice the sausage into roughly ½-inch pieces.
Roll each piece of sausage in a half-slice of bacon then secure with a toothpick.
Arrange on a baking sheet and pipe the cream cheese filling into each pig shot.
Preheat to 375 to 400 degrees. These will cook on indirect heat, so turn off all but the last one or two burners depending on how big your grill is.
Cook until the bacon is done to your liking which should take about 45 minutes to one hour. Place the pig shots on the side of the smoker without any burners on. If desired brush with teriyaki sauce in the last few minutes of cooking.
Preheat the smoker to 225 degrees, and place the pig shots inside the smoker for about 45 minutes to one hour or until bacon is cooked. If desired brush with teriyaki sauce in the last few minutes of cooking.
Serve immediately or store in an airtight container for up to one week. Reheat in microwave.
Use crushed pineapple or pineapple that has been chopped into small pieces for this recipe. When assembling I found it easier to lay the bacon on the cutting board, and then place the sausage on the bottom of the piece to roll.When cooking it is easier if you use a cooling rack that way you can put them all on and take them all off at the same time.You can change up the flavor profile by swapping out the green onions and pineapple for other things. Jalapenos, pickled red onions, shredded cheese, or plain your choice.