Game day is here and your friends are hungry. You need a snack that is both filling and impressive. These smoked shotgun shells are the perfect solution for your next backyard gathering.
They combine smoky bacon with a cheesy, savory meat filling. You will love how simple these are to put together. Your family will keep coming back for just one more bite of these smoked shotgun shells.
Why This Recipe Is a Winner
This recipe is a favorite because it is a total crowd-pleaser. It is perfect for fall tailgates and cozy weekend get-togethers. The combination of beef, sausage, and cheese is incredibly satisfying.
You can prep everything ahead of time. This leaves you free to enjoy the party. The bacon gets perfectly crisp while the pasta stays tender. Everyone will ask you for the secret to these savory treats.
Simple Method
Making these treats is much easier than it looks. You do not even have to boil the pasta. The moisture from the meat softens the shells as they rest. It is a clever kitchen hack that saves you time.
Just stuff, wrap, and let them chill. The smoker does all the hard work for you. Even if you are new to BBQ, you can master this. You will feel like a pitmaster in no time.
Ingredients You’ll Need
Most of these items are likely already in your kitchen. Here is what you need for smoked shotgun shells:
- 12 manicotti pasta shells
- 1 lb ground beef (80/20)
- 1 lb ground pork sausage
- 2 cups shredded sharp cheddar cheese
- 1/4 cup diced pickled jalapeños
- 3 tablespoons BBQ dry rub
- 1 lb thin-cut bacon
- 1 cup BBQ sauce
Step-by-Step Directions
- In a large bowl, thoroughly combine ground beef, pork sausage, shredded cheese, diced jalapeños, and 2 tablespoons of the BBQ dry rub.
- Carefully stuff each dry manicotti shell with the meat mixture, ensuring the filling is packed tightly from end to end with no air pockets.
- Wrap each stuffed shell tightly with bacon, using approximately 1.5 to 2 slices per shell, ensuring the pasta is completely covered to facilitate even softening.
- Season the exterior of the bacon-wrapped shells with the remaining 1 tablespoon of BBQ dry rub.
- Place the shells in a sealed container and refrigerate for a minimum of 4 hours, or overnight, to allow the moisture from the meat to soften the pasta shells.
- Preheat your smoker to 250°F (121°C) using a hardwood like hickory or oak.
- Place the shotgun shells directly on the smoker grates and smoke for approximately 90 minutes.
- Increase the smoker temperature to 300°F (149°C) and brush the shells generously with BBQ sauce.
- Continue cooking for another 20 to 30 minutes until the bacon is crisp and the internal temperature of the meat reaches 165°F (74°C).
- Remove from the smoker and allow the shells to rest for 10 minutes before serving.
Best Ways to Enjoy It
Serve these warm on a large wooden platter. They look beautiful with a drizzle of extra sauce. Add a side of cool ranch or blue cheese for dipping. This balances the smoky and spicy flavors perfectly.
Pair them with grilled corn or a fresh coleslaw. These are ideal for a casual backyard lunch. Set them out at your next football watch party. Your guests will finish the whole plate in minutes.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to three days. To reheat, use your oven or air fryer. A 350°F oven for 10 minutes works best.
This keeps the bacon crispy and the filling juicy. Avoid the microwave if you can. It can make the bacon a bit chewy. These are great for meal prep snacks throughout the week.
Recipe Tips
- Don’t skip the four-hour refrigeration step.
- Use thin-cut bacon to ensure it crisps up properly.
- Pack the meat tightly to avoid any dry air pockets.
- Avoid thick-cut bacon as it takes too long to render.
- Double the batch for large holiday gatherings.
- Use a meat thermometer to ensure a safe internal temperature.
- Brush the sauce on during the last 20 minutes only.
Ways to Switch It Up
- Swap the pork sausage for spicy chorizo for more heat.
- Use dairy-free cheese shreds for a lactose-free version.
- Add a sprinkle of brown sugar for a sweeter crust.
- Try ground turkey for a slightly lighter filling.
Common Questions
Can I make these a day ahead?
Yes, you can prep and wrap them the night before. This actually helps the pasta soften even better. Just keep them covered in the refrigerator until smoking.
Do I need to cook the pasta first?
No, do not boil the manicotti shells. The moisture from the raw meat cooks the pasta. This is why the resting time is so important.
What wood should I use for smoking?
Hickory or oak provides a classic, bold BBQ flavor. For a sweeter taste, try apple or cherry wood. Both options pair beautifully with bacon and beef.
I hope these savory shells become a new favorite for your family. They are the perfect way to make any weekend feel special. Happy smoking!
— Alex
Ingredients
- 12 manicotti pasta shells
- 1 lb ground beef (80/20)
- 1 lb ground pork sausage
- 2 cups shredded sharp cheddar cheese
- 1/4 cup diced pickled jalapeños
- 3 tablespoons BBQ dry rub
- 1 lb thin -cut bacon
- 1 cup BBQ sauce
Instructions
- In a large bowl, thoroughly combine ground beef, pork sausage, shredded cheese, diced jalapeños, and 2 tablespoons of the BBQ dry rub.
- Carefully stuff each dry manicotti shell with the meat mixture, ensuring the filling is packed tightly from end to end with no air pockets.
- Wrap each stuffed shell tightly with bacon, using approximately 1.5 to 2 slices per shell, ensuring the pasta is completely covered to facilitate even softening.
- Season the exterior of the bacon-wrapped shells with the remaining 1 tablespoon of BBQ dry rub.
- Place the shells in a sealed container and refrigerate for a minimum of 4 hours, or overnight, to allow the moisture from the meat to soften the pasta shells.
- Preheat your smoker to 250°F (121°C) using a hardwood like hickory or oak.
- Place the shotgun shells directly on the smoker grates and smoke for approximately 90 minutes.
- Increase the smoker temperature to 300°F (149°C) and brush the shells generously with BBQ sauce.
- Continue cooking for another 20 to 30 minutes until the bacon is crisp and the internal temperature of the meat reaches 165°F (74°C).
- Remove from the smoker and allow the shells to rest for 10 minutes before serving.
