Gather all ingredients and equipment to streamline the cooking process.

Preheat your grill or smoker to 300°F (150°C) for indirect cooking.

Slice the smoked sausage into 1-inch pieces to create the shot glasses.

In a mixing bowl, combine 1 cup cream cheese, 1/2 cup shredded cheddar cheese, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon black pepper until smooth.

Wrap each sausage piece with a slice of bacon, ensuring the ends overlap to secure the meat.

Spoon the cheese mixture into the top of each bacon-wrapped sausage, filling generously without overflowing.

Secure the bacon in place with toothpicks inserted through the sausage and bacon.

Line a baking sheet with parchment paper and place the pig shots on it.

Cook on the preheated grill or smoker at 300°F (150°C) for 30 minutes, or until the bacon is crispy and the filling is bubbly.

Remove from heat and drizzle BBQ sauce over the pig shots before serving.