Smoked Shotgun Shells with Bacon

Smoked Shotgun Shells with Bacon is a popular BBQ dish made by stuffing manicotti shells with a meat and cheese mixture, wrapping them in bacon, and smoking them until perfectly cooked. Here’s a straightforward recipe:

Ingredients:

• 8–10 manicotti pasta shells (uncooked)

• 1 lb ground beef or pork sausage

• 1 cup shredded cheddar or mozzarella cheese

• 1/2 cup cream cheese (softened)

• 1–2 tablespoons BBQ rub

• 8–10 slices of bacon (thin-cut works best for wrapping)

• BBQ sauce (optional, for glazing)

• Toothpicks (optional, to secure bacon)

Instructions:

1. Prepare the Filling:

   • In a bowl, mix the ground meat, shredded cheese, cream cheese, and BBQ rub until well combined.

2. Stuff the Shells:

   • Carefully fill each manicotti shell with the meat mixture. A piping bag or your hands work best for this.

3. Wrap with Bacon:

   • Wrap a slice of bacon around each stuffed shell. Overlap slightly to cover the entire shell.

   • Use a toothpick to secure the bacon if needed.

4. Chill (Optional but Recommended):

   • Let the shells chill in the fridge for 1–2 hours. This helps the bacon adhere better and improves texture.

5. Smoke the Shells:

   • Preheat your smoker to 250°F (121°C).

   • Place the shells directly on the smoker grates.

   • Smoke for about 1.5 to 2 hours, until the bacon is cooked and crispy, and the internal temperature of the filling reaches 165°F (74°C).

6. Optional Glaze:

   • Brush with BBQ sauce during the last 15–20 minutes of smoking for a sticky finish.

7. Rest and Serve:

   • Let them rest a few minutes before serving.