Smoked Shotgun Shells Recipe

Introduction

Smoked Shotgun Shells are a delicious, hearty dish perfect for gatherings or game day. These bacon-wrapped, spicy stuffed manicotti shells are smoked low and slow to achieve a crispy exterior and flavorful filling. Expect smoky, cheesy, and savory bites that everyone will love.

Ingredients

• 2 (8 ounce) boxes manicotti shells
• 1½ pounds ground beef
• 1 pound hot Italian sausage
• 1 medium onion, finely diced
• 2 cups sharp cheddar cheese
• 6 ounces cream cheese
• 1 jalapeno, finely diced
• 2 teaspoons Slap Ya Mama seasoning
• 2 teaspoons garlic powder
• 2 teaspoons black pepper
• 1 teaspoon red pepper flakes
• ⅓ cup barbecue sauce
• 2 (16 ounce) packages bacon (you might need more)
• Additional barbecue sauce for coating

Instructions

1. Step 1: Preheat your smoker to 250°F (121°C).
2. Step 2: In a large bowl, mix ground beef, hot Italian sausage, diced onion, sharp cheddar cheese, cream cheese, jalapeno, Slap Ya Mama seasoning, garlic powder, black pepper, red pepper flakes, and ⅓ cup barbecue sauce. Note that the meat and sausage remain uncooked at this stage.
3. Step 3: Gently stuff the uncooked manicotti shells from both ends with the meat mixture, making sure there are no air pockets inside.
4. Step 4: Wrap each stuffed shell with slices of bacon, covering the ends as well. You may need two pieces of bacon per shell to fully encase it.
5. Step 5: Brush additional barbecue sauce over both sides of the bacon-wrapped shells. Place them on a baking sheet while you continue basting the remaining shells with barbecue sauce.
6. Step 6: Place the shells on the smoker grate and smoke for 60 minutes. Then, flip each shell over, brush with more barbecue sauce, and continue smoking for another 60 minutes or until the bacon is crispy and cooked through.
7. Step 7: Remove the smoked shotgun shells from the smoker and serve while hot. Enjoy!

Tips & Variations

• Use a mild sausage or omit the jalapeno if you prefer less heat.
• Swap sharp cheddar for smoked mozzarella or pepper jack for a different cheese flavor.
• To ensure even cooking, make sure to wrap bacon tightly around the shells and seal the ends well.
• Feel free to add a little chopped fresh herbs like parsley or cilantro into the filling for brightness.
• If you don’t have a smoker, you can finish the shells wrapped in bacon on a grill over indirect low heat or bake in the oven at 300°F for about 2 hours.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F until warmed through to keep the bacon crispy, or microwave covered for a softer texture. These shells do not freeze well due to the bacon wrapping and filling texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I cook the meat mixture before stuffing the shells?

It’s not necessary to cook the meat mixture beforehand since the slow smoking process cooks it thoroughly inside the shells. Cooking the filling first might result in a drier texture.

What type of wood is best for smoking these shells?

Woods like hickory, apple, or cherry work well for this dish, adding a balanced smoky flavor without overpowering the seasoning and cheese.

Smoked Shotgun Shells Recipe

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★★★★★

4.7 from 126 reviews

• Author: Lana
• Total Time: 2 hours 35 minutes
• Yield: 28 servings 1x

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Description

Smoked Shotgun Shells are a mouthwatering smoked dish featuring uncooked manicotti shells stuffed with a flavorful blend of ground beef, hot Italian sausage, cream cheese, cheddar, and spices, all wrapped in bacon and smothered with barbecue sauce. Slow-smoked to perfection at 250°F for a total of two hours, this recipe delivers crispy, smoky, and cheesy bites perfect for gatherings or game day.

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Ingredients

Scale 1x2x3x

Shells and Filling

• 2 (8 ounce) boxes manicotti shells
• 1½ pounds ground beef
• 1 pound hot Italian sausage
• 1 medium onion, finely diced
• 2 cups sharp cheddar cheese, shredded
• 6 ounces cream cheese
• 1 jalapeno, finely diced
• 2 teaspoons Slap Ya Mama seasoning
• 2 teaspoons garlic powder
• 2 teaspoons black pepper
• 1 teaspoon red pepper flakes
• ⅓ cup barbecue sauce

Bacon and Additional Sauce

• 2 (16 ounce) packages bacon (might need more)
• Additional barbecue sauce for coating

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Instructions

1. Preheat Smoker: Preheat your smoker to 250°F to prepare for slow smoking the stuffed shells, ensuring even cooking and flavor infusion.
2. Mix the Filling: In a large bowl, combine ground beef, hot Italian sausage, diced onion, sharp cheddar cheese, cream cheese, finely diced jalapeno, Slap Ya Mama seasoning, garlic powder, black pepper, red pepper flakes, and ⅓ cup barbecue sauce. Mix thoroughly but do not cook the meat beforehand.
3. Stuff the Shells: Gently stuff the uncooked manicotti shells from both ends with the prepared meat mixture, making sure to avoid any air pockets inside for even cooking.
4. Wrap with Bacon: Wrap each stuffed shell with bacon slices, covering the ends as well. You may need two pieces per shell to secure the filling and bacon properly.
5. Apply BBQ Sauce: Brush additional barbecue sauce evenly over both sides of the bacon-wrapped shells. Place them on a baking sheet while preparing the remaining shells.
6. Smoke the Shells (First Hour): Place the shells in the preheated smoker and smoke for 60 minutes. This slow cooking will start to cook the meat and render the bacon fat.
7. Flip and Baste: After one hour, flip the shells over and brush more barbecue sauce on all sides for extra flavor and moisture.
8. Smoke the Shells (Second Hour): Continue smoking for another 60 minutes or until the bacon is crispy and shells are cooked through.
9. Serve and Enjoy: Remove the smoked shotgun shells from the smoker and serve hot for a delicious smoky, cheesy, and flavorful meal.

Notes

• Do not precook the meat mixture before stuffing; the slow smoking will cook it thoroughly.
• If you do not have a smoker, you can use a grill with indirect heat or a low-temperature oven set to 250°F, but the smoky flavor will be less pronounced.
• For spicier shells, add more jalapeno or red pepper flakes to taste.
• You may need extra bacon depending on the size and quantity of shells.
• Ensure the smoker temperature remains consistent throughout cooking for even results.
• Serve with extra barbecue sauce or your favorite dipping sauces on the side.

• Prep Time: 35 minutes
• Cook Time: 2 hours
• Category: Main Dish
• Method: Smoking
• Cuisine: American

Keywords: smoked manicotti, bacon wrapped shells, smoked shotgun shells, barbecue stuffed shells, smoked Italian sausage, party appetizer, game day recipe