Smoked Shotgun Shells are a fun and tasty BBQ treat that’s sure to impress! These are pasta tubes (called cannelloni) stuffed with a delicious mix of ground beef, melty cheddar, and creamy cheese, plus a little kick from jalapeños if you like spice. Each one is wrapped in crispy bacon to lock in all the flavors. Before cooking, they rest in the fridge for a few hours to help the pasta soften. Then, they’re smoked low and slow at 250°F for about 90 minutes before getting brushed with BBQ sauce and smoked a little longer to crisp up the bacon. When they hit 165°F inside, they’re ready to rest for a few minutes before digging in. The result? A smoky, cheesy, bacon-wrapped bite of BBQ goodness that’s perfect for cookouts and game days!
Table of Contents
In this recipe, we're going to discuss:
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Preparation Time
It's essential to refrigerate the assembled shells for at least 4 to 6 hours, or preferably overnight. This resting period allows the uncooked pasta to absorb moisture from the filling and bacon, ensuring the shells become tender during smoking.
Filling Variations
While traditional recipes use a mixture of ground beef and Italian sausage, feel free to experiment with different fillings. Options include breakfast sausage with cheddar cheese, a blend of ground pork and beef, or adding ingredients like jalapeños, green onions, and cilantro for extra flavor.
Bacon Selection
Opt for regular-cut bacon instead of thick-cut varieties. Regular-cut bacon wraps more easily around the pasta and crisps up better during smoking, providing a pleasing texture.
Smoking Process
Maintain a smoker temperature of 250°F and smoke the shells for approximately 1 hour. After this, increase the temperature to 350°F and apply barbecue sauce, cooking for an additional 15 minutes to achieve crispy bacon and a caramelized glaze.
Alternative Cooking Methods
If a smoker isn't available, you can prepare these shells in an oven. Preheat the oven to 325°F and bake the assembled shells on a wire rack placed over a baking sheet for about 1 hour, or until the bacon is crisp and the internal temperature reaches 165°F.
Smoked Shotgun Shells Recipe
Ingredients
Main
- 8 Manicotti shells, uncooked
- 1 pound ground beef, substitute pork sausage
- 8 slices of bacon
- 1/2 cup cheddar cheese, shredded
- 1/4 cup cream cheese
- 1/4 cup diced jalapeño peppers, optional
- 1 tablespoon Rump Shaker All-Purpose BBQ Rub, optional recipe in notes
- 1/2 cup BBQ sauce
- 1 teaspoon cardamom, optional, but compliments it well
BBQ Tools
- 🥩 ThermoPro Instant Read Thermometer - a must-have for any BBQer
Steps
Prepare the stuffing
In a bowl, mix ground beef, shredded cheddar cheese, cream cheese, jalapeños, and seasonings.
Stuff the manicotti shells
Carefully fill each uncooked pasta shell with the meat mixture. Press it in firmly, but don’t overpack.
Wrap each stuffed shell with a slice of bacon, overlapping slightly to secure the filling inside.
Rest for the best results
Place the shells on a tray and refrigerate for 4+ hours or overnight. This helps soften the pasta.
Smoke the Shotgun Shells
Fire up your smoker or pellet grill to a target temperature of 250°F. If you don’t have a smoker, you can use a gas grill with a foil pouch of
wood chips (hickory is recommended for this recipe). Place the shells on the smoker and smoke for 1 hour.
Glaze with BBQ sauce and finish smoking
Increase the temperature to 350°F, brush the shells with BBQ sauce, and smoke for another 15–20 minutes until the bacon crisps up and the
internal temp hits 165°F (check with a meat thermometer).Rest and serve
Let the smoked shotgun shells rest for 5 minutes before serving. Enjoy!
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