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Smoked Shotgun Shells Bacon

Smoked Shotgun Shells Bacon are bacon-wrapped, smoke-infused manicotti shells filled with a spicy beef-and-sausage mix—meaty, cheesy, and perfect for gatherings or family barbecues.

Ingredients
  

  • 16 oz manicotti shells
  • lb ground beef
  • 1 lb hot Italian sausage
  • 1 medium onion finely diced
  • 2 cups shredded sharp cheddar cheese
  • 6 oz cream cheese softened
  • 1 jalapeño finely diced
  • 2 tsp Slap Ya Mama seasoning
  • 2 tsp garlic powder
  • 2 tsp ground black pepper
  • 1 tsp red pepper flakes
  • cup barbecue sauce
  • 32 oz sliced bacon
  • Extra barbecue sauce for basting

Instructions
 

  • Heat smoker to 250°F (121°C) and allow it to stabilize.
  • Mix beef, sausage, onion, cheddar, cream cheese, jalapeño, seasonings, and ⅓ cup BBQ sauce in a large bowl until well combined.
  • Fill manicotti shells from both ends, pressing gently to pack evenly.
  • Wrap each shell tightly in bacon, overlapping if needed for full coverage.
  • Brush all sides with BBQ sauce.
  • Place shells in smoker and cook for 60 minutes until bacon starts to render.
  • Flip, baste again, and smoke another 60 minutes until bacon is crisp.
  • Remove and serve immediately while hot and smoky.