Smoked Shotgun Shells
- Prep Time: 30 minutes
- Cook Time: 2 hours Chill Time: 4 hours
- Total Time: 6 hours 30 minutes
Description
Smoked Shotgun Shells are one of the ultimate BBQ comfort foods made with pasta shells stuffed with a creamy meat filling, wrapped in crispy bacon, then smoked until perfectly caramelized and smoky. These flavorful bites are rich, cheesy, savory, and packed with smoky barbecue flavor, making them perfect for game day parties, cookouts, tailgates, or weekend smoking sessions.
Ingredients
- 18 jumbo manicotti pasta shells, uncooked
- 1 pound ground beef
- 1/2 pound ground sausage
- 1 cup shredded cheddar cheese
- 1/2 cup cream cheese, softened
- 1/2 cup cooked bacon bits
- 1 tablespoon barbecue seasoning or BBQ rub
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 18 slices thin bacon
- 1 cup barbecue sauce
- 2 tablespoons brown sugar
Instructions
In a large mixing bowl, combine the ground beef, sausage, cheddar cheese, cream cheese, bacon bits, barbecue seasoning, garlic powder, and onion powder. Mix until fully combined.
Carefully stuff the uncooked manicotti shells with the meat mixture. You can use your fingers, a piping bag, or a spoon to fill each shell completely from end to end.
Wrap each stuffed shell tightly with one slice of bacon, slightly overlapping the bacon as you wrap so it stays secure during cooking.
Place the wrapped shotgun shells in a large container or baking dish. Cover and refrigerate for at least 4 hours, preferably overnight. This resting time helps soften the pasta slightly from the moisture in the filling, allowing it to cook properly while smoking.
Preheat your smoker to 250°F. Wood flavors like hickory, apple, or cherry work especially well with these smoky bacon-wrapped shells.
Arrange the shotgun shells directly on the smoker grates, leaving a little space between each one.
Smoke for about 1½ hours. The bacon should begin crisping and the filling should cook through.
In a small bowl, combine the barbecue sauce and brown sugar. Brush the shells generously with the sauce mixture during the final 20 to 30 minutes of cooking.
Continue smoking until the bacon becomes sticky, caramelized, and slightly crispy around the edges. The internal temperature of the filling should reach 165°F.
Remove from the smoker and let rest for about 5 minutes before serving.
Notes
- Refrigerating overnight helps soften the uncooked pasta
- Thin bacon wraps more easily and crisps better than thick bacon
- Avoid overstuffing the shells or they may split during cooking
- Use a meat thermometer to ensure the filling is fully cooked
- Sauce near the end to prevent burning
Nutrition
- Serving Size: 6–8 servings
- Calories: 580 per serving
Variations
- Add jalapeños for spicy shotgun shells
- Use pepper jack cheese for extra flavor
- Swap ground beef for pulled pork or shredded chicken
- Add chopped green onions into the filling
- Use spicy barbecue sauce for a smoky heat
Serving Suggestions
- Serve with ranch dressing or barbecue sauce for dipping
- Pair with coleslaw and baked beans
- Add to a game day appetizer spread
- Serve alongside smoked mac and cheese
- Enjoy with grilled corn or potato salad
Tips
- Let the cream cheese soften before mixing
- Chill the wrapped shells before smoking so they stay together better
- Rotate the shells halfway through smoking for even cooking
- Store leftovers in the refrigerator for up to 4 days
- Reheat in the oven or air fryer for crispier bacon
Prep Time / Cook Time / Total Time
Prep Time: 30 minutes
Chill Time: 4 hours
Cook Time: 2 hours
Total Time: 6 hours 30 minutes
Serving Size
Serves: 6 to 8 servings
Nutritional Info (Approx.)
Calories: 520 per serving
Protein: 28g
Carbohydrates: 18g
Fat: 36g
FAQs
Why are they called Smoked Shotgun Shells?
The name comes from the shape of the stuffed manicotti shells after they are wrapped in bacon. They resemble large shotgun shells once smoked and glazed with barbecue sauce.
Do I need to boil the pasta first?
No. The manicotti shells are stuffed uncooked. Resting them in the refrigerator before smoking allows the moisture from the filling to soften the pasta as it cooks.
Can I make them in the oven instead of a smoker?
Yes. You can bake them in the oven at 300°F until the bacon is crispy and the filling reaches a safe temperature. However, the smoker gives the best smoky barbecue flavor.
What type of barbecue sauce works best?
Sweet and smoky sauces work especially well because they caramelize beautifully over the bacon. Honey barbecue, brown sugar barbecue, or spicy chipotle sauce are all excellent choices.
Can I make them ahead of time?
Yes. You can fully prepare and wrap the shotgun shells the day before, then refrigerate them overnight until ready to smoke. This actually improves the texture of the pasta.