If you've never had Smoked BBQ Shotgun Shells, this is your sign to make them. Manicotti shells stuffed with a cheesy meat filling, wrapped in bacon, and smoked to perfection - then glazed with BBQ sauce for that sticky, sweet finish.
These are the ultimate BBQ appetizer and guaranteed to be the first thing gone at your next cookout.
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Why I Love This Recipe
- Smoked comfort food perfection: Bacon, beef, sausage, and melty cheese - it doesn't get better than this.
- Crowd favorite: Every bite hits that balance of smoky, cheesy, and savory.
- Simple and impressive: It looks like you spent hours, but it's surprisingly easy to pull off.
Ingredients
- 1 lb ground beef
- 1 lb ground sausage
- 1 cup shredded Colby Jack cheese
- 4 oz cream cheese, softened
- 2 tablespoons BBQ seasoning (I use Ninjacue All Night BBQ Rub)
- 1 box manicotti shells
- 1 lb thin-cut bacon
- ½ cup BBQ sauce (for glazing)
See recipe card for quantities.
Instructions
Step 1: Make the filling
In a large bowl, mix ground beef, sausage, Colby Jack cheese, cream cheese, and BBQ seasoning until combined.
Step 2: Parboil and fill manicotti
Parboil your manicotti noodles for 5-6 minutes. Allow them to cool then carefully fill each manicotti shell with the meat mixture. A piping bag, spoon, or even your hands work fine - just pack them tight.
Step 3: Wrap in Bacon
Wrap each stuffed shell with a strip (or two) of bacon, overlapping slightly so it seals.
Step 4: Smoke Shotgun shells
Place the shells seam-side down on a rack or foil pan and smoke for 1½-2 hours, or until bacon is crisp and internal temp hits 165°F.
Step 5: Glaze with bbq sauce
Brush with BBQ sauce in the last 20 minutes to glaze.
Step 6: Rest and enjoy
Rest a few minutes before serving. Slice in half for appetizers or serve whole for a meal.
NOTES & TIPS
Spice it up: Mix in diced jalapeños, hot sauce, or use spicy sausage for extra kick.
Thin bacon wins: Thick-cut takes too long to crisp.
Parboil, don't skip it: Keeps the shells tender and helps them cook evenly.
Double-glaze: Hit it once halfway through, again at the end for that glossy BBQ look.
What to Serve With Smoked Shotgun Shells
These pair perfectly with grilled corn, mac and cheese, or even just a cold beer. For a full spread, add candied bacon crackers or smoked spinach artichoke dip - both are killer sides that hit the same flavor notes.)
Smoked BBQ Shotgun Shells
- Total Time: 2 hours 30 minutes
- Yield: 12 shotgun shells 1x
Ingredients
- 1 lb ground beef
- 1 lb ground sausage
- 1 cup shredded Colby Jack cheese
- 4 oz cream cheese, softened
- 2 tablespoons BBQ seasoning (I use Ninjacue All Night BBQ Rub)
- 1 box manicotti shells
- 1 pound bacon (thin cut works best for wrapping)
- ½ cup BBQ sauce (for glazing)
Instructions
- Preheat your smoker to 275°F using your favorite wood blend.
- Parboil the manicotti shells for about 5-6 minutes, just until slightly softened. Drain and let them cool.
- Make the filling: In a large bowl, mix together ground beef, ground sausage, Colby Jack cheese, cream cheese, and BBQ seasoning until evenly combined.
- Stuff the shells: Carefully fill each manicotti shell with the meat mixture. A piping bag or your fingers work just fine - get in there!
- Wrap in bacon: Wrap each stuffed shell with a full strip (or two) of bacon, making sure it overlaps slightly.
- Smoke: Place the wrapped shells seam-side down on a wire rack or foil-lined tray. Smoke for 1½-2 hours, or until the bacon is crisp and the filling reaches 165°F internally.
- Glaze: Brush with BBQ sauce during the last 20 minutes of the cook for that shiny, sticky finish.
- Rest and serve: Let them rest a few minutes before digging in. They'll be juicy, smoky, and bursting with flavor.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Appetizer
- Method: Smoked
- Cuisine: American BBQ
Timothy Clowers says
This one is by far a must make. Simple directions that make it easy to follow. Definitely making this again.