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These smoked shotgun shells turned an ordinary barbecue into a memorable event. Raw ground beef and spicy Italian sausage mixed with cheese and seasonings get stuffed inside uncooked manicotti shells, wrapped in bacon, glazed with barbecue sauce, then smoked low and slow for two hours. The result is a crowd-pleasing appetizer that looks impressive but is straightforward enough to make at home. I first tasted these at a tailgate party and had to reverse-engineer the recipe. Now they are my go-to when I want to impress guests with minimal fuss.
Ingredients
- Manicotti shells for stuffing: choose large, sturdy ones to hold filling well
- Ground beef and hot Italian sausage: for a flavorful, juicy meat base
- Sharp cheddar and cream cheese: create a creamy, melty filling
- Diced onion and jalapeño: add crunch and a spicy kick
- Cajun seasoning, garlic powder, black pepper, and red pepper flakes: build a robust flavor profile
- Barbecue sauce: for mixing in and glazing adds smoky sweetness
- Thick, quality bacon for wrapping: avoid thin watery bacon as it won’t crisp well or hold the filling properly
Step-by-Step Instructions
- Preheat the smoker to 250 degrees Fahrenheit:
- Mix the raw ground beef, Italian sausage, diced onion, cheeses, jalapeño, seasonings, and one-third cup barbecue sauce thoroughly by hand until fully combined:
- Stuff each uncooked manicotti shell from both ends with the meat mixture, packing firmly and eliminating air pockets to avoid cracking during cooking:
- Wrap each stuffed shell snugly with bacon slices, using two slices if needed to cover ends and ensure complete coverage:
- Brush additional barbecue sauce over the bacon-wrapped shells and arrange them on a baking sheet while prepping the rest:
- Place the shells on the smoker, cooking at 250 degrees Fahrenheit for 60 minutes:
- Flip each shell, brush with more barbecue sauce, and continue smoking for another 60 minutes or until the bacon crisps and internal temperature reaches 165 degrees Fahrenheit:
- Remove from smoker and let rest 5 to 10 minutes before serving:
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Storage Tips
Store leftover shells in an airtight container in the refrigerator for up to three days
Reheat gently in the oven at 300 degrees Fahrenheit to preserve bacon crispiness
These freeze well uncooked—wrap and freeze after stuffing and bacon wrapping, then thaw overnight before smoking
Ingredient Substitutions
Try mild Italian sausage if you prefer less heat
Pepper jack cheese can replace cheddar for a spicier melty filling
Use turkey bacon for a leaner option but expect less crispness
Swap jalapeño with diced bell peppers for a milder flavor
Serving Suggestions
Serve hot with extra barbecue sauce for dipping and cooling sides like ranch or blue cheese dressing
Pair with cold beer or iced tea for classic barbecue vibes
Cut into bite-sized pieces for easy party finger food
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Recipe FAQs
- → Do I Need To Cook The Meat Before Stuffing?
No, the meat mixture is placed raw inside the shells and cooks fully during the smoking process.
- → Can I Make These In The Oven Instead Of A Smoker?
Yes, bake at 350°F for 45-60 minutes, but you won't get the signature smoky flavor.
- → How Do I Know When They're Done?
The bacon should be crispy and the internal temperature of the filling should reach 165°F.
- → Can I Prep These Ahead Of Time?
Absolutely, stuff and wrap the shells a day ahead and refrigerate until ready to smoke.
- → What's The Best Way To Serve These?
Serve whole or sliced, paired with extra barbecue sauce and cooling dips like ranch or blue cheese.