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Smoked Shotgun Shells
Manicotti tubes stuffed with ground beef and cheese, wrapped in bacon, brushed with bbq sauce and smoked, a simple but tasty barbecue snack.
Course Appetizer
Cuisine American
Prep Time 15 minutes minutes
Cook Time 2 hours hours
hours sitting 6 hours hours
Total Time 8 hours hours 15 minutes minutes
Servings 10
Calories 398kcal
Author Breanna Stark
- 1 lb ground beef
- 1 cup Monterrey Jack cheese shredded
- 2 tbsp barbecue brisket rub
- 10 Manicotti shells uncooked
- 20 slices bacon
- ½ cup barbecue sauce
In a medium-sized mixing bowl, combine the ground beef, cheese, and 1½ tablespoons of the barbecue rub. Mix with your hands until well-incorporated.
Lay out your uncooked manicotti shells and stuff each one full of the ground beef mixture
Once they are stuffed, wrap each manicotti shell in 2 slices of bacon and sprinkle the tops with the remaining barbecue rub.
Store in the fridge for 4 to 6 hours.
Preheat your smoker to 250°F.
Transfer the shotgun shells to a jerky tray or wire rack and place them on the smoker.
Let them smoke for 1½ hours, then increase the temperature on the smoker to 350°F.
Let them cook for another 10 minutes, then brush each one with barbecue sauce, and let them cook for another 10 minutes.
Serve immediately and enjoy!
Calories: 398kcal | Carbohydrates: 13g | Protein: 17g | Fat: 30g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 537mg | Potassium: 275mg | Fiber: 1g | Sugar: 5g | Vitamin A: 156IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 2mg