Smoked Shotgun Shells Bacon

Smoked Shotgun Shells Bacon turn a few simple crowd-pleasers into something unforgettable. Imagine creamy cheese and seasoned meat stuffed into pasta shells then hugged with bacon and kissed by hickory smoke till crisp. This party snack was born for tailgates and backyard get-togethers because nothing brings friends together like bacon-wrapped comfort.

I first made these with my family on a Sunday afternoon and we set out picnic chairs by the smoker just to inhale that heady aroma. Now every gathering we host ends with plates of these shells disappearing in minutes.

Ingredients

• Manicotti shells: sixteen ounces use sturdy shells that hold up to stuffing and smoking well
• Ground beef: one and a half pounds choose freshly ground for best texture
• Hot Italian sausage: one pound pick a brand with visible herbs for extra flavor
• Medium onion finely diced: look for sweet yellow onions for balance
• Sharp cheddar cheese: two cups shred it yourself for better melt and flavor
• Cream cheese: six ounces softens the filling and holds everything together
• Jalapeno one finely diced: adds gentle heat and brightness
• Slap Ya Mama seasoning: two teaspoons brings a Southern kick and robust spice
• Garlic powder: two teaspoons pick a fresh bottle for vivid flavor
• Black pepper: two teaspoons freshly cracked if possible for more punch
• Red pepper flakes: one teaspoon brings the right hint of heat
• Barbecue sauce: one third cup and more for brushing go for a smoky or sweet variety that caramelizes well
• Bacon: thirty two ounces pick thick cut bacon that crisps beautifully during smoking

• For best results: check the bacon for even streaks of fat and lean meat as this helps it brown and crisp without shrinking too much

Step-by-Step Instructions

Preheat the Smoker:

Set your smoker to a steady two hundred fifty degrees Fahrenheit which lets the bacon crisp slowly while the shells stay al dente. Start this step before you prep the filling so the smoker is ready when you are.

Mix the Filling:

Combine ground beef hot Italian sausage finely diced onion sharp cheddar cream cheese jalapeno and all seasonings with one third cup barbecue sauce in a large bowl. Work the mixture with your hands to fully distribute the cheese and seasonings so every shell gets an even bite.

Stuff the Pasta:

Slide the filling gently into uncooked manicotti shells using your fingers or a piping bag. Fill from both ends to avoid air pockets and create a tight seal of meat and cheese. Filling firmly ensures the shell cooks up evenly and stays packed with flavor.

Wrap with Bacon:

Lay out your stuffed shells and wind bacon slices over each starting at one end and spiraling to cover the length. Overlap the strips just enough to ensure the filling stays enclosed during smoking. If you see any exposed ends add a short second strip of bacon.

Sauce and Rest:

Brush each bacon-wrapped shell with a generous layer of barbecue sauce on all sides. This step gives a sweet sticky glaze and keeps the bacon moist while smoking. Place finished shells on a baking sheet so they are easy to transport to the smoker without losing their shape.

Smoke the Shells:

Arrange the shells directly onto the smoker grate. Smoke for sixty minutes undisturbed then flip with tongs and brush with more barbecue sauce. Smoke another sixty minutes or until the bacon is deeply browned and shells are piping hot all the way through.

Serve Fresh:

Remove shells from the smoker and serve immediately while the bacon is crispy and the cheese inside is still gooey and melty.

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My favorite part is the crispy bacon edge right where it wraps the open shell. My brother always waits at the smoker with tongs in hand and steals the first shell straight from the tray. This recipe turns ordinary pasta into a hands-on feast everyone loves.

Storage Tips

Store any leftovers in an airtight container in the fridge for up to three days. Reheat by wrapping shells in foil and placing in a hot oven or even back on the smoker for ten minutes to crisp up the bacon. If freezing stuff and wrap with bacon first then freeze the uncooked shells. Thaw overnight and smoke as usual for fresh results.

Ingredient Substitutions

You can swap ground turkey or mild sausage for the hot Italian for a milder filling. Monterey Jack or pepper jack can stand in for cheddar if you prefer a stretchier or spicier cheese layer. If you need a gluten friendly option try gluten free manicotti when available.

Serving Suggestions

Pile onto a large platter with extra barbecue sauce on the side. Offer pickled jalapenos and fresh scallions for a zesty topping. These are sturdy enough to pick up with your hands but also great as a hearty main when served with baked beans or coleslaw.

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Cultural Context

Smoked Shotgun Shells are a new classic in American backyard cooking inspired by the stuffed and wrapped tradition of Southern barbecue. Their name nods to their tubular shape and smoky finish and every region puts its own spin on the seasoning blend. The combo of cheese meat and bacon is timeless for a reason.

Frequently Asked Questions

→ What type of bacon works best for this dish?

Use thick-cut bacon that crisps well during smoking. Look for quality bacon that holds together but renders fat nicely, ensuring the shells come out both crispy and flavorful.

→ Should the manicotti shells be cooked before filling?

No, use uncooked manicotti shells. The moisture from the meat and cheese blend will cook the shells as they smoke, resulting in a tender yet toothsome texture.

→ How do I prevent air pockets inside the shells?

Fill manicotti gently from both ends and use a small spoon or your fingers to pack the mixture tightly, making sure each shell is evenly stuffed from end to end.

→ Can I prepare Smoked Shotgun Shells ahead of time?

Yes, you can assemble the filled and wrapped shells up to a day ahead and refrigerate them. Smoke just before serving for best results and crispiness.

→ Is it possible to swap the meat or cheese in the filling?

Absolutely. Switch ground beef for turkey or pork, and try pepper jack or mozzarella for a different flavor and melt. Adjust seasonings to match your preferences.

→ How do I know when the shells are done smoking?

The shells are finished when the bacon is deep golden and crisp, and an internal temperature of 165°F is reached in the center of the filling.