Smoked Shotgun Shells

Smoked Shotgun Shells are the ultimate barbecue indulgence, featuring Italian sausage and cheese stuffed into manicotti shells, wrapped in crispy bacon, and smoked to perfection. Topped with tangy barbecue sauce, these smoky, savory treats are a showstopper at any cookout or gathering.

Why You’ll Love This Recipe

• Smoky and Savory: A combination of smoked sausage, creamy cheese, and crispy bacon.
• Perfect for BBQs: A crowd-pleaser that’s impressive and delicious.
• Customizable: Adjust the filling or sauce to suit your taste.
• Easy to Prepare: Simple steps for an unforgettable dish.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 lb Italian sausage
• 4 oz Mozzarella cheese, shredded
• 4 oz Cream cheese, softened
• 2 tsp Barbecue rub
• 12 Manicotti shells (uncooked)
• 1 lb Bacon
• ½ cup Barbecue sauce
• ½ cup Barbecue rub

Directions

Step 1: Prepare the Filling

1. Set cream cheese out to soften to room temperature.
2. In a large bowl, combine Italian sausage, shredded mozzarella cheese, cream cheese, and 2 teaspoons of barbecue rub. Mix until well combined.

Step 2: Stuff the Manicotti Shells

1. Transfer the sausage mixture into a piping bag fitted with a large tip, or use a spoon.
2. Fill each manicotti shell halfway, turn the shell around, and fill the other half. Ensure the filling is evenly distributed throughout the shell.

Step 3: Wrap with Bacon

1. Wrap each filled manicotti shell with slices of bacon, ensuring the bacon covers the entire shell, including the ends.
2. Place the wrapped shells on a wire rack set over a baking sheet to catch any drippings.

Step 4: Season and Rest

1. Generously coat the wrapped shells with your favorite barbecue rub, ensuring they are evenly covered.
2. Allow the shells to rest in the refrigerator for at least 4 hours or overnight to help the bacon adhere and flavors meld.

Step 5: Smoke the Shotgun Shells

1. Preheat your smoker to 250°F. Use your preferred wood for smoking (hickory, applewood, or cherry wood work well).
2. Place the shells on the smoker, far from the direct heat source, and smoke for 1 hour. Turn the shells after 30 minutes for even cooking.

Step 6: Crisp the Bacon

1. Increase the smoker temperature to 350°F and cook the shells for an additional 15 minutes, or until the bacon is crisp to your liking.

Step 7: Glaze with Barbecue Sauce

1. Brush the shells generously with barbecue sauce.
2. Continue cooking at 350°F for 15 minutes, allowing the sauce to caramelize.

Step 8: Rest and Serve

1. Remove the shells from the smoker and let them rest for about 5 minutes to set the sauce.
2. Serve whole or slice into medallions for easy sharing.

Servings and Timing

• Servings: 12
• Prep Time: 30 minutes
• Cooking Time: 1 hour 30 minutes
• Total Time: 2 hours

Variations

• Spicy Kick: Add diced jalapeños or spicy barbecue rub to the filling.
• Cheese Blend: Use a mix of cheddar and pepper jack for a bold flavor.
• Sweet and Tangy: Add a drizzle of honey or maple syrup to the barbecue sauce for a touch of sweetness.

Storage and Reheating

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: Freeze uncooked, wrapped shells for up to 3 months. Thaw before smoking.
• Reheating: Warm in a 350°F oven until heated through.

FAQs

1. Can I cook these in the oven instead of a smoker?

Yes, bake at 250°F for 1 hour, then increase to 350°F to crisp the bacon, following the same instructions for glazing.

2. Do I have to use manicotti shells?

Manicotti shells are ideal, but large cannelloni or pasta shells can be substituted.

3. What type of bacon works best?

Regular-cut bacon is ideal as it crisps up better than thick-cut.

4. Can I make these ahead of time?

Yes, prepare and wrap the shells a day ahead, then smoke when ready.

5. Can I use store-bought barbecue sauce?

Absolutely! Use your favorite store-bought sauce, or make your own for a personal touch.

6. What wood should I use for smoking?

Hickory, applewood, or cherry wood complement the flavors perfectly.

7. How do I prevent the shells from drying out?

Wrapping the shells in bacon helps lock in moisture while smoking.

8. Can I add vegetables to the filling?

Yes, finely diced bell peppers or onions work well in the filling.

9. Are these spicy?

They have mild heat from the barbecue rub. Add more spice if desired.

10. What sides pair well with smoked shotgun shells?

Serve with coleslaw, baked beans, or potato salad for a complete barbecue feast.

Conclusion

Smoked Shotgun Shells are a unique and delicious addition to your barbecue repertoire. With their cheesy, savory filling, smoky flavor, and crispy bacon wrap, they’re guaranteed to impress at any gathering. Try this recipe for a standout dish that’s as fun to make as it is to eat!

Smoked Shotgun Shells

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• Author: Asma
• Prep Time: 30 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 2 hours
• Yield: 12 servings 1x
• Category: Main Course, BBQ
• Method: Smoking
• Cuisine: American

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Description

Savory Italian sausage and cheese-stuffed manicotti shells wrapped in crispy bacon, smoked to perfection, and finished with tangy barbecue sauce. This smoky, meaty treat is the ultimate crowd-pleaser for BBQ lovers and perfect for weekend gatherings.

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Ingredients

Units USM Scale 1x2x3x

For the Filling:

• 1 lb Italian sausage
• 4 oz mozzarella cheese, shredded
• 4 oz cream cheese, softened
• 2 tsp barbecue rub

For the Shells:

• 12 manicotti shells (uncooked)
• 1 lb bacon

For the Finishing Touches:

• 1/2 cup barbecue sauce
• 1/2 cup barbecue rub

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Instructions

Prepare the Filling:

1. Let cream cheese come to room temperature. Shred mozzarella cheese.
2. In a large bowl, mix Italian sausage, cream cheese, mozzarella cheese, and 2 teaspoons of barbecue rub until well combined.

Stuff the Shells:

1. Use a piping bag or small utensil to fill manicotti shells with the sausage mixture. Fill halfway, then turn the shell and fill the other half.
2. Wrap each stuffed shell with bacon, ensuring the entire shell is covered. Tuck the bacon ends securely.

Season and Rest:

1. Place the wrapped shells on a wire rack over a sheet pan.
2. Sprinkle a generous coating of barbecue rub over the shells.
3. Let rest in the refrigerator for 4 hours or overnight.

Smoke the Shells:

1. Preheat smoker to 250°F using your preferred wood (e.g., hickory, apple, or cherry).
2. Place the shells on the smoker, away from direct heat. Smoke for 1 hour, turning after 30 minutes.

Crisp and Sauce:

1. Increase the smoker temperature to 350°F. Cook the shells for another 15 minutes to crisp the bacon.
2. Brush barbecue sauce over the shells and cook for an additional 15 minutes.

Serve:

1. Remove shells from the smoker and let rest for 5 minutes to allow the sauce to set.
2. Serve whole or sliced into medallions.

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Notes

• Wood Choices: Hickory and apple wood pair beautifully with the smoky, savory flavors.
• Rest Time: Allowing the shells to rest before cooking helps the bacon adhere and flavors meld.
• Serving Tip: Pair with a fresh salad or coleslaw for a balanced meal.