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
- 1½ 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
- ⅓ 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.