Smoked Shotgun Shells Bacon

These smoked shotgun shells bring a serious wow factor to any barbecue spread, blending smoky bacon with spicy sausage and creamy cheese for an unforgettable bite. Stuffed manicotti shells transform into the most craveable appetizer or main course, making them a standout for game day gatherings or weekend cookouts.

I love how the bacon crisps up around the pasta as it smokes, sealing in all that flavorful filling. I could not believe how easy these were to pull together once I got the hang of stuffing those shells. My family practically hovered by the smoker waiting for the first batch to finish and now they beg for them anytime we have friends over.

Ingredients

• Manicotti shells: tube shaped pasta holds the filling without falling apart look for unbroken pieces
• Ground beef: adds hearty flavor and a classic bite choose 80 or 85 percent lean for best texture
• Hot Italian sausage: brings a boost of spice and depth fresher sausage from the butcher is ideal
• Shredded sharp cheddar cheese: sharpness balances the richness go for block cheese you shred yourself
• Cream cheese: softened for silkiness helps the filling bind together choose full fat for creamiest results
• Jalapeño: fresh and finely diced for brightness and gentle heat pick a deep green pepper that feels firm
• Diced onion: adds a savory base flavor white or yellow onions work well
• Slap Ya Mama seasoning: brings Cajun spices without being too salty
• Garlic powder and black pepper: round out the seasoning
• Red pepper flakes: for an extra kick adjust to taste if you like more or less heat
• Barbecue sauce: in both the filling and for basting use your favorite brand
• Sliced bacon: the outer shell that gets crispy in the smoker select regular cut for easier wrapping

Instructions

Preheat the Smoker:

Set your smoker to two hundred fifty degrees Fahrenheit and let it warm up until it is holding steady at that temperature. A consistent temp is key for even smoking and perfectly cooked bacon.

Prepare the Filling:

Blend the ground beef, sausage, finely diced onion, shredded cheddar, softened cream cheese, jalapeño, Slap Ya Mama seasoning, garlic powder, black pepper, red pepper flakes, and one third cup barbecue sauce together in a large bowl. Mix thoroughly with clean hands or a large spatula ensuring every bite will have a little bit of everything.

Stuff the Manicotti:

Take dry manicotti shells and gently fill them from both ends with your meat mixture. Use the back of a spoon or your fingers to press the filling in so there are no gaps. The shells need to be packed full for the best bite.

Wrap with Bacon:

Carefully wrap each stuffed manicotti with slices of bacon making sure to overlap slightly so no pasta is showing. Use two strips for each shell if needed for complete coverage. This creates the signature smoky shell.

Baste with Sauce:

Using a pastry brush coat each bacon wrapped shell on all sides with barbecue sauce. This adds flavor and helps the bacon caramelize as it smokes. Set finished shells aside on a baking sheet.

Smoke the Shells:

Arrange the shells directly on your smoker rack or on a grill screen if you are worried about drips. Smoke for sixty minutes then gently flip each shell. Baste again with barbecue sauce and smoke for another sixty minutes or until the bacon is crisp and rendered and the filling is cooked through.

Serve Immediately:

Remove the smoked shotgun shells from your smoker and serve them hot. Watch for happy faces as everyone digs in.

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There is something about that combination of smoky bacon and creamy cheese that makes these irresistible my favorite part is that first bite when the bacon snaps and the filling melts together I made a double batch once for a neighborhood potluck and did not come home with a single leftover

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to four days. Reheat them in the oven at three hundred fifty degrees Fahrenheit until warmed through and bacon is crisp again. They also freeze well before or after cooking just be sure to wrap tightly in plastic and foil.

Ingredient Substitutions

You can use sweet Italian sausage or even chorizo in place of hot sausage if you want a milder or spicier twist. Monterey Jack or pepper jack cheese swaps in easily for cheddar. If you cannot find manicotti shells try using large cannelloni tubes.

Serving Suggestions

Serve these shotgun shells right off the smoker as a hearty appetizer or main dish. I like to offer extra barbecue sauce alongside and sometimes a fresh slaw or pickled veggies to cut the richness. They pair perfectly with cold beer and all your favorite backyard sides.

Cultural and Historical Notes

The smoked shotgun shell is a modern barbecue favorite that likely originated in Southern tailgating scenes combining Italian pasta with American barbecue tradition. The name comes from their resemblance to shotgun shells and their ability to deliver a flavor explosion in every bite.

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Smoked shotgun shells are guaranteed to get people talking. You will want to make extra because they disappear fast.

Frequently Asked Questions

→ What type of pasta is best for shotgun shells?

Manicotti shells work best, as their size allows for ample filling and maintain structure during smoking.

→ How do you ensure the filling stays inside?

Press the mixture firmly into both ends of each shell, making sure there are no air pockets for consistent results.

→ Can you use a different cheese?

Yes, mozzarella, Monterey Jack, or gouda can be substituted to customize flavor and melt.

→ How do you get crispy bacon on the shells?

Wrap tightly, overlap edges, and baste with barbecue sauce halfway through smoking for a crispy finish.

→ How spicy is this dish?

The jalapeño and hot Italian sausage provide medium heat, but you can adjust by reducing them or using milder sausage.

→ Can these be prepared ahead of time?

Yes, assemble and refrigerate filled shells up to a day in advance before smoking.