Smoked Sausage Bacon Shots

Preheat your smoker to 180 degrees F. Place the block of cream cheese onto a sheet of non-stick foil or into a greased foil pan; sprinkle with granulated garlic and paprika; smoke for 1 1/2 - 2 hours.
8 ounces cream cheese, 1 teaspoon garlic powder, 1/2 teaspoon smoked paprika
Cut the bacon slices in half so you now have 16 pieces of bacon; season each one with a light sprinkle of your favorite pork rub.
8 slices center-cut bacon, 1-2 tablespoons of your favorite BBQ rub
Wrap the seasoned bacon slices around the sausage chunks, allowing the bacon to protrude about 1/4-inch at the top of each one; secure the bacon ends with a toothpick.
2 pounds fully cooked smoked or kielbasa sausage, cut into 16 chunks
Turn the smoker up from 180 degrees F. to 350 degrees F.
In a mixing bowl, combine the smoked cream cheese with the shredded cheddar.
1 cup shredded sharp Cheddar cheese
Using a small cookie dough scoop, place dollops of the cream cheese mixture on top of the prepared bacon-wrapped sausages, nestling it down into the bacon that’s protruding above each one; drizzle with a bit of honey.
1/2 cup honey
Place the prepared sausage shots onto the smoker or grill rack; smoke for 30 minutes to an hour, or until the bacon is as crispy and as smoked as you like it.
Serve the shots warm, with bbq sauce on the side for dipping, if desired.
1/4 cup of your favorite BBQ sauce, for drizzling over the shots or to brush the bacon