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.

Ingredients

Scale

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

Instructions

Preheat Smoker: Preheat your smoker to 250°F to prepare for slow smoking the stuffed shells, ensuring even cooking and flavor infusion.
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.
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.
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.
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.
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.
Flip and Baste: After one hour, flip the shells over and brush more barbecue sauce on all sides for extra flavor and moisture.
Smoke the Shells (Second Hour): Continue smoking for another 60 minutes or until the bacon is crispy and shells are cooked through.
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