Smoked Shotgun Shells (Printable Version)

Bacon-wrapped manicotti stuffed with savory beef and sausage, smoked until crispy and flavorful.

# Everything You’ll Need:

→ Pasta Shells

01 - 2 (8 oz) boxes manicotti shells

→ Filling

02 - 1.5 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

→ Wrapping and Glazing

13 - 2 (16 oz) packages bacon
14 - Additional barbecue sauce for coating

# Steps to Cook:

01 - Preheat your smoker to 250°F (121°C).
02 - In a large bowl, combine raw ground beef, Italian sausage, diced onion, cheddar cheese, cream cheese, jalapeño, Cajun seasoning, garlic powder, black pepper, red pepper flakes, and barbecue sauce. Mix thoroughly with hands until evenly blended.
03 - Carefully stuff each uncooked manicotti shell from both ends with the meat mixture, packing firmly to eliminate air pockets and avoid shell cracking during smoking.
04 - Wrap each stuffed shell completely with bacon slices, covering the ends. Use two bacon pieces per shell if needed to ensure full coverage without squeezing out filling.
05 - Brush additional barbecue sauce over all sides of each bacon-wrapped shell. Arrange on a baking sheet while finishing the preparation of remaining shells.
06 - Place the shells on the smoker and cook for 60 minutes at 250°F (121°C).
07 - Flip shells, brush with more barbecue sauce, and smoke for another 60 minutes or until bacon is crispy and internal temperature reaches 165°F (74°C).
08 - Remove from smoker and let rest for 5 to 10 minutes before serving.

# Extra Suggestions:

01 - Do not precook the meat; it cooks fully during smoking, preserving tenderness.
02 - Ensure shells are stuffed tightly to prevent air pockets and avoid cracking.
03 - Use sufficient bacon to cover shells completely for even cooking and flavor.
04 - Maintain steady smoker temperature at 250°F for best results.
05 - Prepping shells the night before and refrigerating can ease handling and save time.

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