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Smoked Shotgun Shells Recipe

Smoked Shotgun Shells Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 143 reviews
  • Author: Kimberly
  • Prep Time: 30 minutes (plus 4 hours chilling)
  • Cook Time: 1 hour 30 minutes
  • Total Time: 6 hours (includes chilling time)
  • Yield: 12 shotgun shells (serves 6–8 as appetizer) 1x
  • Category: Appetizers
  • Method: Roasting
  • Cuisine: American BBQ
  • Diet: Halal

Description

Smoked Shotgun Shells are the ultimate BBQ appetizer—manicotti pasta tubes stuffed with a savory, cheesy ground beef mixture, wrapped in bacon, brushed with barbecue sauce, and smoked to tender, smoky perfection. This viral BBQ favorite delivers a delightful combination of creamy filling, crisp bacon, and bold smoky flavor in every bite.

Ingredients

Units Scale

Pasta & Bacon

  • 12 manicotti pasta shells, uncooked
  • 12 slices of thick-cut bacon

Filling

  • 1 pound ground beef (80/20 recommended)
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup diced jalapeños (optional for heat)
  • 1/4 cup finely chopped onion
  • 2 tablespoons barbecue rub or seasoning blend
  • 1/2 cup barbecue sauce (plus more for brushing)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • Salt and black pepper, to taste

Instructions

  1. Prepare the Filling: In a large mixing bowl, combine ground beef, cheddar cheese, mozzarella cheese, diced jalapeños, chopped onion, barbecue rub, barbecue sauce, Worcestershire sauce, garlic powder, smoked paprika, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.
  2. Stuff the Manicotti: Carefully fill each uncooked manicotti shell with the beef and cheese mixture. Using your fingers, a piping bag, or a small spoon, ensure each tube is evenly packed but not overfilled to prevent splitting.
  3. Wrap in Bacon: Starting at one end, tightly wrap each stuffed manicotti with a slice of bacon. Overlap slightly as you spiral it around the pasta tube, covering the filling completely.
  4. Rest the Shells: Place the wrapped shells on a tray and let them rest in the refrigerator for at least 4 hours (or overnight). This softens the pasta, helps flavors marry, and prevents the shells from becoming brittle.
  5. Preheat the Smoker: Set your smoker to 250°F (120°C). You can use hickory, cherry, or your favorite wood chips for a well-rounded smoky flavor.
  6. Smoke the Shells: Arrange the shotgun shells on the smoker grates, leaving space between each. Smoke for about 1 hour 30 minutes, or until the bacon is rendered and the pasta is tender.
  7. Glaze and Finish: During the last 15–20 minutes, brush the shells generously with more barbecue sauce. Continue smoking until the sauce is glossy and caramelized.
  8. Serve: Remove the smoked shotgun shells from the smoker. Let them cool for 5 minutes, slice, and serve hot as a memorable appetizer.

Notes

  • For extra flavor, add diced cooked bacon or sausage to the filling.
  • Manicotti pasta does not need to be pre-cooked. The rest time and long smoke allow the shells to become tender.
  • Pepper jack cheese is a great alternative for more spice.
  • You can freeze assembled (uncooked) shells for up to 2 months; thaw before smoking.
  • Adjust the barbecue sauce to your taste—spicy, sweet, or smoky all work well.

Nutrition

  • Serving Size: 1 shotgun shell
  • Calories: 280
  • Sugar: 6g
  • Sodium: 550mg
  • Fat: 17g
  • Saturated Fat: 7g
  • Unsaturated Fat: 8g
  • Trans Fat: 0.5g
  • Carbohydrates: 16g
  • Fiber: 1g
  • Protein: 15g
  • Cholesterol: 55mg

Find it online: https://slsrecipes.com/smoked-shotgun-shells-recipe/