Smoked Shotgun Shells Recipe

Smoked Shotgun Shells are the newest trend when it comes to making recipes in your backyard smoker. Although this is not a traditional slab of meat smoker recipe, you will love the flavor and texture of stuffed Manicotti shells that are wrapped in bacon and put in the smoker to cook.

It has become a new favorite appetizer that my friends and family love. And with grilling and smoking season just around the corner, I thought I would share this recipe so you and your family can enjoy it as well.

As you can imagine the name is derived by how the wrapped manicotti looks. Because the cylindrical pasta is stuffed with a ground beef and cheese mixture, it resembles shotgun shells.

Then it gets even better when bacon gets wrapped around the pasta. Once the pasta becomes tender and the beef is cooked through the exterior gets a coating of barbecue sauce.

When the bacon gets crispy it is time to pull them out of the smoker. The smoky flavors of the beef and bacon with the richness of the cheese and the texture of the pasta makes for a satisfying meal or appetizer.

The Key To Getting Manicotti To Become Tender

However, there are a few keys to getting the manicotti to become nice and tender when making smoked shotgun shells. Although other recipes for this dish have you stuff precooked pasta, this recipe skips that step.

Instead, the ground beef and cheese mixture is stuffed inside hard, uncooked manicotti shells. It is easy to fill the shells by using a teaspoon to add the meat mixture a little at a time.

Then use the handle of the teaspoon to pack the meat together. However, because we are making this recipe with uncooked pasta, there is a vital step that you must follow to get the pasta to turn tender once smoked.

After the pasta is stuffed and wrapped in bacon place each individual one on a metal baking rack. Then place the entire rack in the refrigerator, uncovered for 4-6 hours.

During this rest time the moisture from both the beef mixture and bacon absorbs into the manicotti shells. The moisture that the pasta absorbs allows them to become perfectly tender when cooked in the smoker.

Alternative Way To Stuff Manicotti Shells

However, if you are wanting to get the smoked shotgun shells cooking and you don’t have hours to wait for them to rest in the refrigerator there is an alternative. You can precook the shells and then stuff and wrap them and get them in the smoker right away.

Although stuffing precooked manicotti shells can be a bit tricky, but there are some tips you can follow to prevent them from breaking. First cook the manicotti shells in a large pot of salted boiling water for 4-5 minutes until they are partially cooked but still firm.

Then immediately drain and rinse them under cold water. Be sure to separate the tubes so that they don’t stick to each other as they cool.

Although you may be tempted to drizzle olive oil and toss the pasta so that they don’t stick together, I would highly suggest that you don’t. It will make the pasta too slippery and difficult to hold when it is time to stuff them.

Set the pasta aside while you prepare the filling. The easiest way to stuff the partially cooked manicotti shells is to place the filling in a piping bag. Or use a resealable plastic bag with one corner snipped off.

Although you can also choose to stuff them with using a spoon. However using the bag method will make it easier to fill the shells without breaking them.

To fill them carefully hold a partially cooked manicotti shell lengthwise and gently insert the piping bag into one end of the shell. Squeeze the filling into the shell until it is almost full, then repeat with the remaining shells.

Then carefully wrap the bacon around each one. Sprinkle on a little barbecue rub and they are ready for the smoker.

What Type of Barbecue Rub & Sauce To Use To Make Smoked Shotgun Shells

To flavor the ground beef and cheese mixture a beef rub is added. However, as you will see in the ingredient list, it doesn’t specify a specific brand or recipe for the rub.

Instead, use the same time of rub that you would use to season brisket. I use a simple mixture of brown sugar, smoked paprika, chili powder, garlic salt, and pepper that I use in my Smoked Brisket Recipe.

However you can also find some delicious beef barbecue rubs at the grocery, some of your favorite barbecue restaurants, and even your local hardware store that sell smokers.

And when it comes to applying the barbecue sauce over the smoked shotgun shells, use the same theory. Use whatever barbecue sauce that you love.

There are so many varieties of barbecue sauce on the market. From sweet and tangy sauce to bold and spicy, there are so many to choose from.

Therefore, pick out your favorite and slather the bacon with the sauce. Then when the sauce caramelizes and the bacon turns crisp you will have a decadent meal or appetizer that you will be proud to serve to your family and friends.

What Type of Bacon To Use To Wrap Manicotti Shells

When it comes to choosing what type of bacon to use to wrap the smoked shotgun shells I prefer to use thick cut bacon. This cut of bacon has a higher meat-to-fat ratio than regular bacon, which gives you that nice meaty layer of bacon in each bite.

However you can also use regular cut bacon. The meat has a good balance of fat and meat and the thinner slices are easy to wrap around the manicotti shells.

Although there are plenty of flavors going on in this dish between the smoker chips, barbecue rub and barbecue sauce, you can also add even more flavor with type of bacon that you choose.

Applewood smoked bacon has a sweet and smoky flavor that can add a delicious dimension to the dish. And maple bacon has a sweet maple flavor that can complement the savory flavors of the manicotti and the smokiness of the bacon.

Therefore, choose whatever type of bacon that you prefer. You can even switch it up and use two different varieties and have a taste test to see which one that you like best.

Smoked Shotgun Shells Recipe

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

INGREDIENTS

• 1 lb ground beef
• 1 cup Monterrey Jack cheese shredded
• 2 tbsp beef barbecue rub
• 10 Manicotti shells uncooked
• 20 slices bacon
• ½ cup barbecue sauce

INSTRUCTIONS

Make the filling for the smoked shotgun shells by adding the ground beef, Monterey jack cheese, and 1 1/2 tablespoons of the barbecue rub in a medium-sized mixing bowl. Mix with your hands or two forks until well-incorporated.

Divide the beef mixture into 10 equal portions. Then stuff each uncooked manicotti shells with the ground beef mixture by using a small spoon to pack it inside.

Wrap 2 slices of bacon around each shell and tuck the ends inside a layer of bacon. Then sprinkle the tops with the remaining 1/2 tablespoon of barbecue rub.

Place the wrapped manicotti shells on a metal cooking rack. Then place the rack in the refrigerator for 4 to 6 hours, uncovered.

When you are ready to cook preheat the smoker to 250°F and add applewood or cherrywood pellets or chips.

Once the smoker comes to temperature place the entire wire rack with the wrapped manicotti shells on the smoker. Smoke for 90 minutes, then increase the temperature on the smoker to 350°F.

Brush the top with barbecue sauce and let them cook for 10 minutes. Then flip and brush the other side with barbecue sauce. Let them continue to cook for another 10-15 minutes or until the bacon has becomes crisp.

Serve immediately!

Enjoy! Mary

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