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Easy Smoked Shotgun Shells

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Easy Smoked Shotgun Shells are jumbo manicotti stuffed with a savory meat and cheese filling, wrapped in bacon, and smoked to tender perfection. Finished with barbecue sauce, these smoky, crowd-pleasing bites are perfect for cookouts and game days.

Ingredients

  • 12 jumbo manicotti pasta shells (uncooked)
  • 1/2 pound ground beef
  • 1/2 pound Italian sausage
  • 4 ounces cream cheese, softened
  • 1 cup shredded cheddar cheese
  • 1 tablespoon barbecue rub or seasoning blend
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 12 thin-cut bacon slices
  • 1/2 cup barbecue sauce

Instructions

  1. In a mixing bowl, combine ground beef, Italian sausage, softened cream cheese, shredded cheddar, barbecue rub, garlic powder, and onion powder. Mix until evenly combined.
  2. Carefully stuff the uncooked manicotti shells with the meat and cheese mixture, pressing gently to fill each one completely.
  3. Wrap each stuffed shell tightly with a slice of thin-cut bacon, slightly overlapping the edges to secure.
  4. Preheat the smoker to 250°F (120°C).
  5. Arrange the wrapped shells on the smoker grates, leaving space between them.
  6. Smoke for 60–90 minutes, or until the internal temperature reaches 165°F (74°C) and the pasta has softened.
  7. Brush generously with barbecue sauce during the last 15–20 minutes of cooking.
  8. Continue smoking until the bacon is fully cooked and slightly crisp.
  9. Remove from the smoker and let rest for 5–10 minutes before serving.

Notes

  • Ground turkey or chicken can be substituted for a lighter option.
  • Pepper jack cheese adds extra heat and flavor.
  • Hickory, applewood, or cherry wood work well for smoking.
  • Store leftovers refrigerated for up to 3 days and reheat in a 325°F oven until warmed through.
  • Cooked shells can be frozen for up to 2 months; thaw overnight before reheating.

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