1. Slice sausages into 1/2 inch pieces and cut bacon strips in half, width ways.
2. Liberally sprinkle both sides of the bacon strips with all purpose rub.
3. In a medium sized bowl, mix cream cheese, cayenne pepper and crushed pineapple together until well incorporated. Set aside.
4. Taking your half strip of bacon, wrap it around a sausage round, to form a shot glass like shape.
5. Skewer each pork shot with a water soaked wooden skewer, being sure to run the skewer through the sausage slice and using it to secure the bacon strip in place.
6. Place pork shots onto a 225F-250F preheated smoker for about 30 minutes. Once bacon has begun to brown, fill each pork shot with the cream cheese mixture.
7. Smoke until the pork is crispy and the sausages have cooked all the way through-approximately 30-45 minutes.
8. Serve as a starter or even as a tasty side.