Smoked Shotgun Shells (Print Version)
# Ingredients:
→ For the pasta shells
01 -
2 (8 oz) boxes manicotti shells
→ For the filling
02 -
1½ pounds ground beef
03 -
1 pound hot Italian sausage
04 -
1 medium onion, finely diced
05 -
2 cups sharp cheddar cheese, shredded
06 -
6 oz cream cheese
07 -
1 jalapeño, finely diced
08 -
2 teaspoons Cajun seasoning blend
09 -
2 teaspoons garlic powder
10 -
2 teaspoons black pepper
11 -
1 teaspoon red pepper flakes
12 -
⅓ cup barbecue sauce
→ For wrapping and glazing
13 -
2 (16 oz) packages bacon
14 -
Additional barbecue sauce for coating
# Instructions:
01 -
Preheat your smoker to 250°F.
02 -
In a large bowl, mix together the raw ground beef, Italian sausage, diced onion, cheddar cheese, cream cheese, jalapeño, Cajun seasoning, garlic powder, black pepper, red pepper flakes, and barbecue sauce until well combined.
03 -
Carefully stuff the uncooked manicotti shells from both ends with the meat mixture, making sure to pack it well and eliminate any air pockets.
04 -
Wrap each stuffed shell completely with bacon slices, covering the ends as well. You may need two pieces of bacon per shell to cover completely.
05 -
Brush additional barbecue sauce over both sides of each bacon-wrapped shell. Place them on a baking sheet while you finish preparing the remaining shells.
06 -
Place the shells on the smoker and smoke for 60 minutes at 250°F.
07 -
Flip the shells over, brush with more barbecue sauce, and continue smoking for another 60 minutes or until the bacon is crispy and the internal temperature reaches 165°F.
08 -
Remove from smoker and let rest for 5-10 minutes before serving as an appetizer.
# Notes:
01 -
The meat mixture goes into the shells completely raw - it will cook during the smoking process.
02 -
Make sure to stuff the shells tightly to prevent air pockets that could cause uneven cooking.
03 -
You may need extra bacon depending on the size of your shells - plan for 2 pieces per shell if they're large.
04 -
These make great party appetizers and can be cut into smaller pieces for serving.