Smoked Shotgun Shells Bacon are everything you love about BBQ—wrapped into one smoky, cheesy, bite-sized shell. These pasta tubes are packed with seasoned meat and creamy cheeses, wrapped in crispy bacon, and smoked low and slow until the flavors explode. They’re bold, indulgent, and insanely satisfying.
Perfect for game days, backyard parties, or anytime you want to impress your guests, these smoked shells combine comfort food with BBQ craft. Serve with extra sauce for dipping and prepare to hear nothing but “wow” after the first bite.
Ingredients:
- 8 manicotti pasta shells (uncooked)
- 1 lb ground beef or sausage (or mix of both)
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup cream cheese, softened
- 2 tablespoons BBQ rub (store-bought or homemade)
- 8 slices thick-cut bacon
- 1/2 cup BBQ sauce (for brushing)
- Optional: chopped parsley or green onions for garnish
Directions:
- In a bowl, mix the ground meat, cheddar, mozzarella, cream cheese, and BBQ rub until well combined.
- Stuff each uncooked manicotti shell tightly with the meat and cheese mixture using a piping bag or spoon.
- Wrap each stuffed shell with one slice of bacon, covering completely. Secure with toothpicks if needed.
- Place in the fridge for at least 4 hours, or overnight, to allow the pasta to soften and the flavors to meld.
- Preheat your smoker to 250°F (120°C). Use hickory or applewood chips for best flavor.
- Place the wrapped shells directly on the smoker rack. Smoke for 1.5 to 2 hours.
- During the last 15–20 minutes, brush generously with BBQ sauce and allow it to caramelize.
- Remove from smoker and let rest for 5 minutes. Garnish and serve hot!
Prep Time: 25 minutes (plus 4+ hours resting) | Cooking Time: 2 hours | Total Time: 6.5 hours
Kcal: 420 kcal | Servings: 4 servings (2 shells per person)
