Smoked Shotgun Shells

Smoked Shotgun Shells are the perfect BBQ treat, featuring manicotti tubes stuffed with a savory mixture of ground beef and cheese, wrapped in crispy bacon, and glazed with BBQ sauce.

4.94 from 44 votes

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Prep Time: 15

Cook Time: 1 45

Total Time: 2

Servings

Calories: 257kcal

Author: Angela Morris

Equipment

Ingredients

14 Manicotti shells
1 pound (454 g) ground beef 80/20 mixture
1 1/2 cups (170 g) cheddar cheese shredded
1/4 cup (59 ml) milk
1/2 cup (35 g) dry rub divided
1/4 cup (40 g) onion diced
2 jalapenos seeded and diced
14 slices bacon
1/2 cup (118 ml) BBQ sauce

Instructions

Preheat the smoker to 225°F (107°C).
In a mixing bowl, combine the ground beef, cheese, milk, 2 tablespoons of the dry rub, diced onion and jalapeno. Mix well until the mixture is thoroughly combined.
Carefully stuff manicotti shells with the mixture.
Completely wrap each shell with a strip of bacon. Any exposed parts of the shell will stay crunchy, so it’s important to wrap the whole shell.
Sprinkle the bacon-wrapped shells with the remaining dry rub.
Place the shells directly on the smoker grill grates and smoke for 1 hour without lifting the lid.
Baste the shells with BBQ sauce then flip them over and baste the other side.
Continue smoking for 45 more minutes, or until the shells reach an internal temperature of 165°F (75°C).

Nutrition