Preheat your smoker to 350 degrees Fahrenheit.
Remove your smoked sausage from the packaging and with a knife slice the smoked sausage into 1/2-inch round slices.
Remove the bacon from packaging and with a knife slice the bacon in half lengthwise.
Gather toothpicks, smoked sausage, and bacon. Using one piece of bacon and one piece of sausage, roll the bacon around the outside of the smoked sausage round. Use one toothpick to stick through the outside of the bacon all the way through the sausage and back out the other side. The rim of the bacon should stick up above the sausage creating a “bowl” for the cream cheese mixture to go in. Complete this step until all rounds of smoked sausage have been wrapped in bacon.
In a medium sized bowl, mix one block of softened cream cheese, 1 cup of shredded cheese, and a few shakes of fajita rub. Mix all together with a spatula.
Open a large Ziplock baggie. Using the spatula, scoop all the cream cheese mixture into the bottom of the baggie. Use your hands on the outside of the baggie to work all the mixture into one bottom corner of the baggie. Remove all the air and seal the baggie.
Using scissors, cut one small corner of the baggie.
Squeeze the cream cheese mixture into the top “bowls” of the bacon/sausage rounds.
Place on smoker for around 50 minutes, or until the bacon is fully cooked.
For the last 10 minutes of cooking, drizzle the tops of the Pig Shots with maple syrup.
Serve and enjoy!