Smoked Shotgun Shells Bacon (Printable Recipe)
Bacon-wrapped manicotti shells filled with beef, sausage, cheese, and jalapeños, smoked to crispy perfection.
# Ingredients You'll Need:
→ Pasta
01 -
2 boxes (8 ounces each) manicotti shells
→ Meat and Protein
02 -
1½ pounds ground beef (80/20)
03 -
1 pound hot Italian sausage
04 -
2 packages (16 ounces each) bacon
→ Dairy
05 -
2 cups sharp cheddar cheese, shredded
06 -
6 ounces cream cheese
→ Vegetables
07 -
1 medium onion, finely diced
08 -
1 jalapeño, finely diced
→ Seasonings and Sauce
09 -
2 teaspoons Slap Ya Mama seasoning
10 -
2 teaspoons garlic powder
11 -
2 teaspoons black pepper
12 -
1 teaspoon red pepper flakes
13 -
⅓ cup barbecue sauce
14 -
Additional barbecue sauce for coating
# Steps to Follow:
01 -
Fire up your smoker to 250 degrees Fahrenheit. Use hickory or apple wood for optimal flavor combination.
02 -
Combine ground beef, Italian sausage, onion, cheddar cheese, cream cheese, jalapeño, Slap Ya Mama seasoning, garlic powder, black pepper, red pepper flakes, and barbecue sauce in a large mixing bowl. Mix gently with hands to distribute evenly without overworking the meat.
03 -
Gently stuff uncooked manicotti shells from both ends using a small spoon or fingers. Pack firmly without forcing to avoid cracking the pasta. Ensure no air pockets remain for even cooking.
04 -
Wrap each stuffed shell with bacon slices, covering the ends completely. Use two pieces of bacon per shell if needed, overlapping slightly for security. Secure with water-soaked toothpicks if necessary.
05 -
Brush additional barbecue sauce over both sides of each wrapped shell to create caramelized exterior. Place on rimmed baking sheet while finishing remaining shells.
06 -
Smoke for 60 minutes, then carefully flip each shell over. Brush with more barbecue sauce and continue smoking for another 60 minutes until bacon is golden brown and crispy, and internal temperature reaches 160 degrees Fahrenheit.
# Extra Tips:
01 -
Soak wooden toothpicks in water before using to prevent burning in the smoker
02 -
Make the filling mixture a day ahead and refrigerate for easier stuffing and better flavor development
03 -
Place a water pan in the smoker to maintain moisture and prevent pasta from drying out
04 -
Rotate shells halfway through cooking for even browning
05 -
Can be assembled a day in advance and refrigerated, brush with BBQ sauce before smoking