Smoked Shotgun Shells

These delicious, stuffed pasta tubes are packed with flavor and are perfect for barbecues, or outdoor parties. Easy to make and incredibly tasty, smoked shotgun shells will definitely impress your friends.

Smoked shotgun shells are essentially manicotti or cannelloni pasta tubes filled with a savory mixture, typically made from cream cheese, shredded cheese, and your choice of meat, such as pulled pork, ground beef, or sausage. They are then wrapped in bacon and smoked, resulting in a crispy, smoky, and cheesy treat that is bursting with flavor.

Helpful Tips

1. Choose the Right Pasta: Look for large, sturdy manicotti or cannelloni shells that can hold up to the stuffing and smoking process. Avoid any that are too thin, as they may crack.
2. Experiment with Fillings: Don’t hesitate to get creative with your fillings! Try adding jalapeños for a spicy kick, or mix in different cheeses for a unique flavor profile.
3. Keep an Eye on the Bacon: Bacon can cook at different rates depending on the thickness. If you find the bacon is cooking too quickly, you can wrap the shells with foil to slow down the cooking process.

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Smoked Shotgun Shells

The combination of creamy filling, smoky bacon, and the depth of flavor from the smoking process creates a mouthwatering bite that’s hard to resist.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Appetizer

Cuisine American

Servings 14 shells

Calories 312 kcal

Ingredients

  

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• 14 Manicotti shells
• 1 pound ground beef 80/20 mixture
• 1 1/2 cups cheddar cheese shredded
• 1/4 cup milk
• 1/2 cup dry rub divided
• 1/4 cup onion diced
• 2 jalapenos seeded and diced
• 14 slices bacon
• 1/2 cup BBQ sauce

Instructions

 

• Preheat the smoker to 225°F (107°C).
• In a mixing bowl, combine the ground beef, cheese, milk, 2 tablespoons of the dry rub, diced onion and jalapeno. Mix well until the mixture is thoroughly combined.
• Carefully stuff manicotti shells with the mixture.
• Completely wrap each shell with a strip of bacon. Any exposed parts of the shell will stay crunchy, so it’s important to wrap the whole shell.
• Sprinkle the bacon-wrapped shells with the remaining dry rub.
• Place the shells directly on the smoker grill grates and smoke for 1 hour without lifting the lid.
• Baste the shells with BBQ sauce then flip them over and baste the other side.
• Continue smoking for 45 more minutes, or until the shells reach an internal temperature of 165°F (75°C).

Nutrition

Calories: 312kcalCarbohydrates: 19gProtein: 14gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.4gCholesterol: 50mgSodium: 355mgPotassium: 233mgFiber: 1gSugar: 4gVitamin A: 247IUVitamin C: 3mgCalcium: 130mgIron: 2mg

Keyword ground beef

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