Smoked Shotgun Shells Recipe

If you’re a fan of bold BBQ flavors with a twist, Smoked Shotgun Shells are about to become your new obsession. Imagine tender pasta tubes stuffed to the brim with a savory meat and cheese blend, wrapped in crispy bacon and finished with a lacquer of smoky barbecue sauce—all slowly smoked to perfection. This irresistible appetizer is legendary at backyard cookouts, game-day parties, and family gatherings alike. Get ready to fall hard for the ultimate crowd-pleaser that’s as fun to make as it is to eat.

this Recipe

Ingredients You’ll Need

Every component of Smoked Shotgun Shells brings something special to the table, with each bite delivering a perfect balance of salt, smoke, and crave-worthy texture. These simple ingredients come together for unforgettable flavor and presentation.

• Jumbo manicotti shells: These sturdy pasta tubes hold up on the smoker and deliver that satisfying al dente bite.
• Ground beef or pork sausage: Choose your favorite to provide a juicy, flavorful base for the filling.
• Shredded cheese (cheddar or pepper jack): Cheese melts into all the nooks and crannies, making each bite creamy and rich.
• Cream cheese: Softens the filling, adds lusciousness, and helps hold everything together.
• Barbecue rub: Apply generously for layers of smoky, spicy, and sweet notes throughout.
• Thick-cut bacon: Bacon crisps up beautifully, locking in the flavors and adding irresistible crunch.
• Your favorite barbecue sauce: Brush on for a glossy, sweet-smoky finish that ties everything together.

How to Make Smoked Shotgun Shells

Step 1: Prepare the Filling

Start by combining your ground meat of choice with the shredded cheese, cream cheese, and a hearty sprinkle of barbecue rub. Mix everything until well incorporated, taking care not to overwork the meat so the filling stays juicy. The cream cheese really helps with smooth blending and gives the mixture that perfect creamy bite.

Step 2: Stuff the Manicotti Shells

Carefully fill each uncooked manicotti shell with the meat and cheese mixture. You can use a piping bag, a small spoon, or even your fingers—whatever makes the job easiest for you. Be sure to pack the shells fully but gently so they hold their shape and don’t crack.

Step 3: Wrap with Bacon

Take a strip of bacon and wrap it around each filled shell, overlapping slightly with each turn to secure the ends. The bacon should cover the entire shell, sealing in the filling and adding that essential smoky crunch once cooked.

Step 4: Season and Rest

Give each bacon-wrapped shell another dusting of barbecue rub for a big flavor payoff. Then, let the filled and wrapped shells rest in the fridge for at least 4 hours (or overnight if you’re prepping ahead) to allow the shells to soften and absorb those meaty, smoky flavors.

Step 5: Smoke the Shotgun Shells

Preheat your smoker to 250°F. Arrange the shells seam-side down on the grate and smoke for about 60–90 minutes, or until the bacon is crisp and the pasta is tender. In the final 15 minutes, brush the shells with your favorite barbecue sauce for a shiny, sticky finish that caramelizes perfectly in the smoker’s gentle heat.

How to Serve Smoked Shotgun Shells

Garnishes

Don’t underestimate the power of a fresh finish. Sprinkle chopped chives, parsley, or thinly-sliced green onions on top for color and brightness. A light dusting of extra barbecue rub right after smoking gives that “just made” loveliness everyone craves.

Side Dishes

Smoked Shotgun Shells love classic BBQ sides like creamy coleslaw, tangy pickles, and crunchy jalapeño cornbread. For a full meal, pair them with a big green salad or grilled veggies to lighten things up and make sure everyone can go back for seconds (or thirds).

Creative Ways to Present

If you want to wow your guests, pile the shells high on a rustic wooden board or arrange them in a cast iron skillet for an extra smoky vibe. Mini flags or colorful picks make these bite-sized treats an instant hit at parties, and serving on a bed of greens adds a fresh pop of color.

Make Ahead and Storage

Storing Leftovers

Leftover Smoked Shotgun Shells can be stored in an airtight container in the refrigerator for up to three days. The flavors actually get even better as the smoky essence settles in, and the texture stays wonderfully satisfying.

Freezing

If you want to freeze, simply wrap each cooled shell tightly in plastic wrap, then place in a zip-top bag or freezer-safe container. They’ll keep beautifully for up to 2 months. When you’re ready, thaw overnight in the fridge for best results.

Reheating

To reheat, place the shells on a baking sheet and cover loosely with foil. Warm in a 300°F oven until hot throughout, about 15–20 minutes. For extra crispiness, uncover for the last five minutes. A quick blast under the broiler also works magic for the bacon.

FAQs

Can I use pre-cooked pasta shells?

It’s best to use uncooked manicotti shells for Smoked Shotgun Shells so they absorb the juices from the filling while smoking and don’t turn mushy. Pre-cooked pasta tends to fall apart during the smoking process.

What’s the ideal type of bacon to use?

Thick-cut bacon holds up best on the smoker, offering just the right balance of crispiness and chew. Regular bacon can work, but watch closely to make sure it doesn’t cook too quickly before the shells are done.

Can I prepare Smoked Shotgun Shells ahead of time?

Absolutely! Prepare up to the wrapping step, then keep them covered in the fridge for up to 24 hours before you’re ready to smoke. This makes entertaining a breeze and enhances the overall flavor.

What wood chips work best for smoking?

Hickory, apple, and pecan wood chips are all fantastic choices, lending sweet, smoky undertones that pair especially well with bacon and barbecue flavors. Mix and match to find your personal favorite!

Are there any tasty variations?

You can get creative with the filling—try adding diced jalapeños for heat, swapping in chicken or turkey, or using different cheeses like smoked gouda or mozzarella for a brand-new spin on Smoked Shotgun Shells.

Final Thoughts

From their smoky aroma to the mouthwatering, cheesy center, Smoked Shotgun Shells never fail to steal the show at gatherings and weekend BBQs. Don’t be surprised when you find yourself reaching for seconds—and sharing this recipe with anyone who takes a bite. Give it a try and let these savory, bacon-wrapped treats become your newest backyard signature!