Smoked Shotgun Shells Bacon Shells
My family cleared the plate the first time I made these. Now they are a must for every game day or cookout and people always ask for the recipe.
Ingredients
- Manicotti shells: These sturdy tubes hold the filling perfectly and get tender while smoking. Look for ones without any cracks
- Ground beef: Adds richness and meaty flavor. Use freshly ground beef with good marbling for juicy filling
- Hot Italian sausage: Brings bold flavor and a little spice. Buy from the butcher counter for freshest taste
- Sharp cheddar cheese: Melts for gooey pockets in the filling. Freshly shredded cheese will melt better than pre-shredded bags
- Cream cheese: Gives creaminess and helps hold everything together. Let it come to room temperature first for easier mixing
- Onion: Adds a little sweetness and depth. Finely dice for best texture
- Jalapeno: Gives subtle heat and a fresh bite. Remove seeds if you prefer milder flavor
- Slap Ya Mama seasoning: Brings a Cajun kick. Any seasoned salt blend works if you cannot find this
- Garlic powder: Lends savory depth that complements the meats
- Black pepper and red pepper flakes: Build layered spiciness. Adjust both to your preferred flavor
- BBQ sauce: Sweetness and tangy notes tie everything together. Use your favorite brand and make sure it is thick enough to stick to the shells
- Bacon: Wraps the whole package delivering smoky crispness. Thick sliced bacon gives best texture
Step-by-Step Instructions
- Prep the smoker:
- Set your smoker to 250 degrees. Let it come to temp while you prepare the shells for the best smoke flavor
- Mix the filling:
- In a large bowl combine ground beef hot sausage cheddar cheese cream cheese diced onion diced jalapeno barbecue sauce and all seasonings. Use clean hands or a sturdy spoon to distribute everything evenly. Make sure cream cheese is fully worked in for smooth texture
- Stuff the shells:
- Take uncooked manicotti shells. Gently fill from both ends with the meat mixture pressing lightly but not so hard you break the shells. Fill all the way to the ends with no air pockets for best shape and baking
- Wrap with bacon:
- Lay a slice of bacon on a board. Roll a filled shell up tightly so the bacon covers all sides and overlaps at the ends. Use a second piece if needed so there are no gaps. Place on a tray with the seam side down
- Add the first barbecue glaze:
- Using a brush coat both sides of each bacon-wrapped shell with barbecue sauce for a sticky flavorful layer that caramelizes in the smoker
- Smoke low and slow:
- Arrange shells directly on smoker grates or a wire rack over a sheet pan. Smoke for one hour then turn the shells over. Brush more barbecue sauce on all sides and continue smoking for another hour or so until bacon is dark crispy and filling is cooked through
- Rest and serve:
- Remove shells from the smoker using tongs. Let them rest a few minutes so the juices settle before serving hot.
The bacon is my favorite part because it crisps up perfectly and adds such a smoky punch to each bite. I remember my uncle teaching me the trick of flipping halfway through to get that even color and caramelization all around the shell. It is simple but makes a huge difference.
Storage Tips
Allow any leftovers to cool completely before storing. Arrange in an airtight container with parchment or wax paper between layers to prevent sticking. They keep well in the fridge for up to three days. Reheat in a 300 degree oven to restore some crispness or toss them back on the smoker for a short time to refresh the texture.
Ingredient Substitutions
If you cannot find hot Italian sausage use sweet Italian and add extra red pepper flakes for heat. For the manicotti shells jumbo rigatoni can be used instead. Monterey Jack or mozzarella work as milder cheese swaps for cheddar. Regular seasoned salt can sub in for Slap Ya Mama if needed. Turkey bacon works if you want a lighter option but may not get quite as crisp.
Pro Tips
- Make sure to fill the shells from both sides to eliminate air gaps that can lead to uneven cooking
- Overlap bacon slices to fully cover the shells for best crispness and flavor
- Let the shells rest a few minutes after smoking so the filling stays juicy when you bite in
Ingredients
→ Main Ingredients
Steps
Preheat the smoker to 250°F.
Mix ground beef, sausage, onion, cheddar cheese, cream cheese, jalapeno, seasonings (Slap Ya Mama seasoning, garlic powder, black pepper, red pepper flakes), and barbecue sauce in a large bowl until evenly combined.
Gently stuff uncooked manicotti shells with the prepared filling from both ends, ensuring there are no air pockets.
Wrap bacon slices around each stuffed shell, covering the ends if possible. You may need two slices of bacon per shell.
Brush additional barbecue sauce over both sides of each bacon-wrapped shell and place them on a baking sheet while basting the remaining shells.
Smoke the shells for 60 minutes. Flip them over, brush with more barbecue sauce, and smoke for an additional 60 minutes or until the bacon is crispy.
Remove the smoked shells from the smoker and serve warm.
Required Tools
- Smoker
- Large mixing bowl
- Baking sheet
- Basting brush
Allergy Information
Always check each ingredient for allergens, and consult a medical professional if unsure.
- Dairy (cheddar cheese, cream cheese)
- Gluten (manicotti shells)
Nutritional Information (per serving)
These details are shared for general guidance and don’t replace professional advice.
- Calories: 288
- Fats: 15 g
- Carbohydrates: 24 g
- Proteins: 13 g