Smoked Shotgun Shells Bacon (Printable Version)

Bacon-wrapped pasta shells stuffed with spicy beef and cheese, slow-smoked to crispy, juicy perfection.

# Everything You’ll Need:

→ Filling

01 - 1 lb ground beef (80/20 preferred)
02 - 1 lb hot Italian sausage (bulk, not lean)
03 - 1 cup sharp cheddar cheese, grated
04 - 4 oz cream cheese (block-style, full fat)
05 - 1/2 cup onion, finely diced
06 - 1 jalapeno, finely diced (remove seeds for less heat)
07 - 1 tbsp Slap Ya Mama seasoning or substitute with a blend of cayenne, garlic powder, and black pepper
08 - 1 tsp garlic powder
09 - 1/2 tsp freshly ground black pepper
10 - 1/2 tsp red pepper flakes
11 - 2 tbsp barbecue sauce

→ Shell and Wrap

12 - 12 manicotti shells (uncooked, sturdy, uncracked)
13 - 12-24 slices thick-cut bacon (1-2 per shell depending on preference)

→ Glaze

14 - 1/2 cup barbecue sauce, plus more for brushing

# Steps to Cook:

01 - In a large bowl, combine ground beef, Italian sausage, cheddar cheese, cream cheese, onion, jalapeno, seasoning, garlic powder, black pepper, red pepper flakes, and barbecue sauce. Mix thoroughly by hand until evenly combined. Do not overmix to maintain a tender texture.
02 - Carefully fill each uncooked manicotti shell from both ends using a small spoon or fingers. Stuff fully but gently to avoid breaking the shells and to prevent air pockets.
03 - Cut bacon as needed. Wrap each filled shell tightly in 1-2 slices of thick-cut bacon, fully covering the ends for flavor and structure.
04 - Lightly brush each bacon-wrapped shell with barbecue sauce on all sides. Set aside on a baking sheet while you prepare the remaining shells.
05 - Preheat smoker to 250°F (121°C). Place shells directly on clean smoker racks or over a foil-lined tray. Smoke for 60 minutes, flip, baste with additional barbecue sauce, and smoke for another 60 minutes or until bacon is crisp and filling is cooked through.
06 - Remove smoked shells and serve immediately with extra barbecue sauce for dipping. Enjoy while hot and crispy.

# Extra Suggestions:

01 - Thicker bacon yields crispier results and holds better during smoking.
02 - Let filled shells rest 10 minutes before wrapping to firm the mixture.
03 - Reheat leftovers in the oven to restore bacon crispiness.

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