Smoked Shotgun Shells Bacon

Smoked shotgun shells are my go-to for backyard gatherings whenever I want something smoky savory and outrageously satisfying. Pasta tubes are packed with a cheesy spicy meat mixture then they get wrapped in bacon and kissed with barbecue flavor before a slow smoke brings everything together. These little bundles are a crowd favorite every time and you will find everyone sneaking extra from the tray.

My family cannot get enough of these They have become our signature cookout treat and even the leftovers get devoured cold from the fridge

Ingredients

• Manicotti shells: look for unbroken tubes since they are easier to stuff
• Ground beef: use 80 percent lean for moisture and extra flavor
• Hot Italian sausage: brings big bold taste and juiciness
• Onion: finely diced makes the filling more aromatic and tender
• Sharp cheddar cheese: gives a sharp bite and melts beautifully try to buy it fresh and shred it yourself
• Cream cheese: adds richness and binds everything together choose the best quality for smoothness
• Jalapeno: brings subtle heat remove seeds if you prefer less spice
• Slap Ya Mama seasoning: for a Creole punch you can swap with your favorite Cajun blend
• Garlic powder: infuses the whole mix with sweet garlicky notes buy a fresh jar for best flavor
• Black pepper: for warmth and balance in every bite use freshly cracked if possible
• Red pepper flakes: for extra heat add or reduce based on preference
• Barbecue sauce: helps the filling stay moist and adds tang look for a smoky robust style
• Bacon: the star of the show look for thick cut so it crisps slowly and holds in the filling
• Extra barbecue sauce: paints the shells before and during smoking for deep color and flavor

Instructions

Preheat the Smoker:

Set your smoker to 250 degrees Fahrenheit and allow it to preheat for at least 15 minutes A hot stable temperature is key for rendering the bacon slowly and infusing maximum smoke flavor

Mix the Filling:

In a very large bowl add ground beef Italian sausage finely diced onion sharp cheddar cream cheese diced jalapeno Slap Ya Mama seasoning garlic powder black pepper red pepper flakes and the barbecue sauce Use clean hands to blend until completely uniform and smooth Every bite should have a balance of meat spice and creamy cheese

Stuff the Shells:

Take uncooked manicotti shells and gently fill them from both ends pressing the filling inside with your fingers Pack tightly so there are no gaps or air pockets If the shells crack just patch gently with a small piece of bacon later

Wrap in Bacon:

Take one to two strips of bacon per shell and wrap tightly so the ends are covered and none of the filling peeks out Slightly overlap the bacon as you wrap to avoid gaps where cheese might bubble out If your bacon is short use a second piece to finish covering

Glaze with Barbecue Sauce:

Use a pastry brush to coat each bacon-wrapped shell with a generous layer of barbecue sauce on all sides Set them on a wire rack over a baking sheet to catch any drips while you finish the batch

Smoke Low and Slow:

Transfer the prepared shells to the smoker making sure to leave space between for smoke circulation After 60 minutes use tongs to flip each shell carefully then brush with more barbecue sauce Close the lid and smoke for another hour or until the bacon looks deep brown and crisp The filling should feel firm to the touch

Serve Hot:

Remove the shells from the smoker and let rest for five minutes before serving This allows the fillings to set a bit Cut into pieces or serve whole with extra barbecue sauce on the side

My favorite ingredient is the jalapeno It is just enough heat to keep things interesting and I love how my kids always try guessing what gives that pleasant little kick This recipe brings us together whenever we get the smoker going even if friends are just coming by for a quick hello

Storage Tips

Store leftovers tightly wrapped in foil or an airtight container They will keep for up to four days in the fridge For longer storage these freeze well Just wrap each shell individually and thaw in the fridge overnight before reheating in a low oven or air fryer

Ingredient Substitutions

You can use any ground meat here Pork turkey or chicken all work For less heat try using sweet Italian sausage instead of hot Monterey jack or mozzarella can stand in for cheddar in a pinch If fresh jalapeno is not available use canned green chilies

Serving Suggestions

Serve hot as a main dish with a side of slaw or potato salad At parties I cut each shell in bite-size rounds and serve with toothpicks and a dipping bowl of barbecue sauce The smoky flavor is also excellent with baked beans or grilled corn

Cultural Roots

This recipe blends southern barbecue with a playful twist from Italian American favorites The name shotgun shells comes from the pasta tube shape and classic backyard smoker culture These have become popular on the barbecue circuit in recent years for both their look and craveability

The best shotgun shells are smoky cheesy and perfectly crisp. Make a double batch because these disappear fast every single time.

Recipe FAQs

→ How do I prevent manicotti shells from breaking while stuffing?

Use gentle pressure and fill from both ends, ensuring the meat mixture is evenly packed but not forced, to avoid cracking.

→ Can I substitute another meat for hot Italian sausage?

Yes, use mild Italian sausage, ground pork, or chicken sausage for less heat, adjusting seasonings as needed.

→ Is it necessary to precook the manicotti shells?

No, stuffing uncooked shells lets them soften while smoking and absorb flavorful juices from the filling.

→ How crispy should the bacon be when finished?

The bacon should be fully cooked and crisped on the outside, but not burned. Smoking time can be adjusted to taste.

→ Can this dish be made in an oven instead of a smoker?

Yes, bake at 375°F until the bacon is golden and the filling is cooked through, flipping halfway and basting with barbecue sauce.