Smoked Shotgun Shells
Smoked Shotgun Shells

Smoked Shotgun Shells are a fun and tasty BBQ treat that’s sure to impress! These are pasta tubes (called manicotti) stuffed with a delicious mix of ground beef, melty cheddar, and creamy cheese, plus a little kick from jalapeños if you like spice. It’s 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:

Trending Video

Frequently Asked Questions

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.

Seasoning Recipe

While we do have one of the best tasting BBQ rubs on the market, here's an amazing homemade rub recipe for these Smoked Shotgun Shells. 

  • 1 tsp Salt
  • ½ tsp Garlic Powder
  • ½ tsp Onion Powder
  • ½ tsp Smoked Paprika
  • ½ tsp Black Pepper

Smoked Shotgun Shells Recipe

Smoked Shotgun Shells recipe
Servings 4
Prep Time 20 mins
Cook Time 80 mins
Skill Level Easy

Ingredients

Main

Steps

  1. Prepare the stuffing

    In a bowl, mix ground beef, shredded cheddar cheese, cream cheese, jalapeños, and seasonings.

  2. 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.

    Smoked shotgun shells prepped and wrapped in bacon

  3. Rest for the best results

    Place the shells on a tray and refrigerate for 4+ hours or overnight. This helps soften the pasta.

  4. 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.

    Place shotgun shells on the smoker and smoke for 90 minutes.

  5. 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).

  6. Rest and serve

    Let the smoked shotgun shells rest for 5 minutes before serving. Enjoy!

Add Comment