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Smoked Shotgun Shells

Smoked Shotgun Shells: Irresistibly Savory Bacon-Wrapped Delight

Smoked Shotgun Shells are a delicious twist on appetizers, featuring crispy bacon, manicotti shells, savory sausage, and creamy cheese.
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 8 shells
Course: Dinner
Cuisine: American
Calories: 310

Ingredients
  

For the Shells
  • 12 pieces manicotti shells uncooked
  • 12 slices bacon or turkey bacon for healthier option
For the Filling
  • 1.5 pounds ground beef or ground turkey for leaner option
  • 1 pound hot Italian sausage or mild sausage for less heat
  • 1 medium onion finely diced
  • 6 ounces cream cheese can be replaced with ricotta
  • 2 cups sharp cheddar cheese or mozzarella for a milder taste
  • 1 piece jalapeño finely diced, omit for milder
For Seasoning
  • 2 teaspoons Slap Ya Mama seasoning or Cajun/Creole seasoning
  • 2 teaspoons garlic powder or fresh garlic for more intensity
  • 2 teaspoons black pepper adjust to taste
  • 1 teaspoon red pepper flakes omit for toned-down version
For the Basting
  • 0.33 cup barbecue sauce plus additional for coating

Equipment

  • smoker
  • baking sheet
  • mixing bowl

Method
 

Preparation Steps
  1. Preheat your smoker to 250°F.
  2. In a large mixing bowl, combine ground beef, hot Italian sausage, diced onion, jalapeño, cream cheese, sharp cheddar cheese, and seasonings. Mix thoroughly.
  3. Carefully stuff each manicotti shell with the meat and cheese mixture.
  4. Wrap each stuffed shell in a slice of bacon, overlapping slightly.
  5. Brush barbecue sauce over each wrapped shell for added flavor.
  6. Smoke the shells for about 60 minutes, monitoring closely.
  7. After one hour, flip the shells, apply a second layer of barbecue sauce and smoke for an additional 60 minutes.
  8. Remove from smoker and serve hot.

Notes

Use uncooked shells for easier stuffing and maximum flavor absorption during smoking. Prepare filling the night before for best flavor integration.