Smoked Shotgun Shells Bacon (Print Version)
Cheesy beef-stuffed manicotti wrapped in bacon and smoked to crispy, savory perfection. Great party bite.
# What You'll Need:
→ Shells
01 -
2 boxes (8 ounces each) manicotti shells, uncooked
→ Filling
02 -
1 and 1/2 pounds ground beef, 80/20 blend
03 -
1 pound hot Italian sausage, casings removed
04 -
1 medium onion, finely diced
05 -
2 cups sharp cheddar cheese, shredded
06 -
6 ounces cream cheese, softened
07 -
1 jalapeño, finely diced (seeds removed for less heat if desired)
08 -
2 teaspoons Cajun seasoning
09 -
2 teaspoons garlic powder
10 -
2 teaspoons black pepper, freshly ground
11 -
1 teaspoon red pepper flakes
12 -
1/3 cup barbecue sauce, thick style
→ Wrapping and Glaze
13 -
2 packages (16 ounces each) center-cut bacon
14 -
Additional barbecue sauce, for brushing
# Steps to Follow:
01 -
Preheat your smoker to 250°F using hickory or apple wood chips. Place a water pan in the smoker to maintain ambient moisture.
02 -
In a large mixing bowl, combine ground beef, Italian sausage, onion, cheddar cheese, cream cheese, jalapeño, Cajun seasoning, garlic powder, black pepper, red pepper flakes, and 1/3 cup barbecue sauce. Mix gently by hand until ingredients are evenly incorporated, avoiding overmixing.
03 -
Using a small spoon or your fingers, gently fill uncooked manicotti shells from both ends with the meat and cheese mixture. Ensure filling is firm and shells are fully packed without air pockets to prevent breakage.
04 -
Wrap each stuffed shell completely with bacon, using one or two slices as necessary to cover the surface and overlap the ends. Secure bacon with toothpicks if needed.
05 -
Brush all sides of the bacon-wrapped shells with additional barbecue sauce. Place the shells onto a rimmed baking sheet or wire rack set over a baking tray.
06 -
Arrange shells in the smoker and cook for 60 minutes. Flip each shell, baste again with barbecue sauce, and continue smoking for another 60 minutes. The shells are ready when the bacon is golden brown, crisp, and the internal temperature reaches 160°F.
07 -
Allow the shells to rest for 5 minutes before removing toothpicks. Slice diagonally and serve with extra barbecue sauce or ranch dressing as desired.
# Additional Notes:
01 -
To prevent toothpicks from burning in the smoker, soak them in water for at least 15 minutes prior to use.
02 -
Prepare the filling one day in advance and refrigerate to enhance flavor and make stuffing easier.
03 -
Double-wrap any shells that seem loose to prevent the filling from leaking during cooking.