I am looking for something to bring to a party Saturday and I want to give pork shots a shot. I'll slice some kielbasa, wrap with bacon and sprinkle a bit of rub and brown sugar on them.
I would like to fill them with a cream cheese stuffing similar to ABTS. Question is when should I fill them? Worried that if I fill them during prep the cream cheese will melt out or the bacon and sausage will not get crispy before the cream cheese is over cooked.
I'm thinking I should fill them once the shots are starting to crisp up and then return to the smoker until the filling starts to get some color on it?
Any ideas? Maybe 2 hours on the smoker before filling and an hour after filling at 230 or so?