Description
Smoked shotgun shells are cheesy, spicy, bacon-wrapped pasta shells stuffed with seasoned meat and slow-smoked to juicy, smoky perfection, then glazed with BBQ sauce for the ultimate BBQ crowd-pleaser.
Ingredients
Scale
- 1 pound ground beef (90/10)
- 1 pound chorizo
- 2 cups pepper jack cheese, shredded
- 4 oz Philadelphia cream cheese (½ block)
- 1 cup pickled jalapeños, minced
- 10 manicotti shells, uncooked
- 1 package thin-sliced bacon
- 3 tablespoons Traeger garlic & chili pepper rub
- 1/3 cup Kinder’s Gold BBQ sauce
Instructions
- Preheat smoker to 250°F with indirect heat and your preferred wood.
- In a mixing bowl, combine ground beef, chorizo, shredded pepper jack, cream cheese, and minced jalapeños until well mixed.
- Stuff each manicotti shell with the filling using a spoon or piping bag.
- Wrap each shell with a slice of bacon, slightly overlapping to cover fully.
- Sprinkle the garlic & chili pepper rub evenly over the wrapped shells.
- Place shells on smoker and cook for 1 hour 30 minutes to 2 hours, or until bacon is crisp and internal temp reaches 165°F.
- Brush BBQ sauce over the shells during the last 15 minutes of cooking.
- Let rest for 5–10 minutes before serving for best texture.
Notes
- Refrigerate shells for several hours or overnight before smoking to allow pasta to soften.
- Use thin bacon for better crisping during smoking.
- Add BBQ glaze only at the end to prevent burning.
Nutrition
- Serving Size: 1 shell
- Calories: 430
- Sugar: 4g
- Sodium: 810mg
- Fat: 31g
- Saturated Fat: 13g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 75mg