Shotgun Shells

Make Shotgun Shells with this Smoker IQ appetizers recipe, including ingredients, step-by-step instructions, and serving guidance.

SERVINGS

6

SUGGESTED RUB

BBQ Rub

Smoked Shotgun Shells

INGREDIENTS

  • 12 Uncooked manicotti shells

  • 1 lb Ground pork sausage or Italian sausage

  • 8 oz Cream cheese, softened

  • 1 cup Shredded sharp cheddar cheese or Monterey Jack

  • 1/4 cup Finely diced pickled jalapeños

  • 1–2 tbsp BBQ rub

  • 1 lb Thin-sliced bacon (regular cut, not thick)

  • 1 cup BBQ sauce, for glazing

INSTRUCTIONS

  1. In a large bowl, mix together the ground sausage, softened cream cheese, shredded cheese, diced jalapeños, and BBQ rub until well combined.

  2. Carefully stuff the uncooked manicotti shells with the meat and cheese mixture, making sure they are packed tight without any air pockets.

  3. Wrap each stuffed manicotti shell tightly with one to two slices of thin bacon, ensuring the entire pasta shell is covered to prevent it from drying out. Use toothpicks to secure the bacon if necessary.

  4. For the best texture, place the wrapped shells in a dish, cover with plastic wrap, and refrigerate for at least 4 hours, or overnight. This allows the pasta to soften from the moisture in the filling.

  5. Preheat your smoker to 250°F using Hickory or Apple wood.

  6. Place the shells directly on the smoker grates. Smoke at 250°F for approximately 1 hour, until the internal temperature of the filling reaches 160°F.

  7. Increase the smoker temperature to 350°F (or use an oven/grill). Smoke for an additional 15-20 minutes to crisp up the bacon.

  8. Brush the shells with BBQ sauce and allow them to cook for another 5 minutes until the sauce is tacky.

  9. Remove from the smoker, let rest for 5 minutes, and serve warm.

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