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.
Ingredients
- 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
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