Bacon Wrapped Shotgun Shells (Smoker or Oven)
Makes 14 Shells
Ingredients
- 1 Pound (453 ⅗ Gram) Ground Beef
- 1 Pound (453 ⅗ Gram) Italian Sausage, bulk sausage
- 4 Ounces (113 ⅖ Gram) Cream Cheese
- 1 Cup (113 Gram) Shredded cheddar cheese
- 1 package (1 package) Manicotti shells
- 1 Pound (453 ⅗ Gram) Bacon
- 1 Cup (286 Gram) BBQ sauce
Instructions
Step 1: Prepare the Filling
- In a medium bowl, combine ground beef, hot Italian sausage, cream cheese, and shredded cheddar cheese. Mix until evenly combined.1 Pound Ground Beef, 1 Pound Italian Sausage, bulk sausage, 4 Ounces Cream Cheese, 1 Cup Shredded cheddar cheese
Step 2: Stuff the Shells
- Using a piping bag or spoon, fill each uncooked manicotti shell with the meat mixture. Press firmly to ensure the shell is fully packed.1 package Manicotti shells
Step 3: Wrap with Bacon
- Wrap each stuffed shell with a slice of bacon, ensuring the entire shell is covered. Tuck the ends of the bacon underneath to secure.1 Pound Bacon
Step 4: Refrigerate
- Place the bacon-wrapped shells on a baking sheet, cover with plastic wrap, and refrigerate for at least 6 hours (or up to 48 hours).
Step 5: Smoke the Shells
- Preheat your smoker to 250°F using hickory or applewood pellets.
- Place the shells on the smoker grate and smoke for 1 hour.
- Brush each shell with BBQ sauce, increase the smoker temperature to 300°F, and cook for an additional 20-30 minutes, basting and flipping occasionally, until the bacon is crisp and the internal temperature reaches 165°F.1 Cup BBQ sauce
Notes
Can these be made without a smoker?
For sure! No smoker is needed. You are able to make them on the grill using the temperatures listed on the recipe card. The only thing you will be missing is the smoky flavor. Add a stop or two of liquid smoke to your sauce if you would like to have a smoky flavor without a smoker.
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