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Smoked Shotgun Shells Bacon

Smoked Shotgun Shells Bacon are manicotti stuffed with cheesy beef and sausage, wrapped in bacon, and smoked until crisp and tender.
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Ingredients
  

For the Shells

  • 16 ounces manicotti shells two 8-ounce boxes
  • For the Meat Mixture
  • 1.5 pounds ground beef
  • 1 pound hot Italian sausage
  • 1 medium onion finely diced
  • 2 cups sharp cheddar cheese
  • 6 ounces cream cheese
  • 1 jalapeño finely diced

Seasonings

  • 2 teaspoons Slap Ya Mama seasoning
  • 2 teaspoons garlic powder
  • 2 teaspoons black pepper
  • 1 teaspoon red pepper flakes

Other Ingredients

  • ⅓ cup barbecue sauce for the filling
  • 32 ounces bacon two 16-ounce packages, or more as needed
  • Additional barbecue sauce for brushing

Instructions
 

  • Mix ground beef, sausage, onion, cheeses, jalapeño, seasonings, and 1/3 cup barbecue sauce in a large bowl. Combine gently—don’t overmix.
  • Fill uncooked manicotti from both ends with the meat mixture using a spoon or fingers. Pack gently to avoid cracking.
  • Wrap each shell fully in bacon, overlapping ends. Use one or two slices per shell. Secure with toothpicks if needed.
  • Lightly brush each wrapped shell with barbecue sauce.
  • Preheat smoker to 250°F. Place shells on grates or foil tray. Smoke 60 minutes, flip, baste again, and smoke 60–75 more minutes until bacon is crisp and filling is cooked.
  • Let rest 5 minutes. Serve hot with extra sauce.