Smoked Shotgun Shells

These smoked shotgun shells are the ultimate BBQ appetizer for Memorial Day weekend or any backyard occasion. Crispy bacon wrapped around pasta shells stuffed with seasoned beef, sausage, cheese, and smoky flavor. Cooked low and slow until perfectly tender and caramelized, this viral smoker recipe is guaranteed to disappear fast at any backyard cookout or summer gathering.

Ingredients

• 1 box manicotti shells
• 1 lb 100% Grass Fed Grass Finished Ground Beef
• 1 lb beef sausage, flavor of your choice
• 8 oz cream cheese softened
• 2 cups shredded cheddar cheese
  
• 1 tbsp Smoke and Spur BBQ Rub
• 1 lb Smoked and Cured Pork Bacon
• BBQ sauce for glazing

Instructions

1. Make the Filling

Mix:

• Cooked 100% Grass Fed Ground Beef
• Cooked Beef Sausage flavor of your choice
• Cream cheese
• Shredded cheese
• Smoke and Spur BBQ 

until fully combined.

2. Stuff the Shells

Fill uncooked manicotti shells completely with mixture.

3. Wrap in Bacon

Wrap each shell with bacon and lightly season exterior with BBQ rub.

4. Let Them Rest

Place in fridge 4–12 hours if possible. This softens the pasta slightly before smoking.

5. Smoke

• Smoker temp: 250°F
• Wood: Hickory or cherry
• Smoke about 90 minutes

6. Sauce & Finish

Brush with BBQ sauce during final 15–20 minutes until bacon tightens and caramelizes.

Pro Tips

• Don’t overstuff or shells can crack.
• Resting beforehand helps the pasta cook perfectly.

Serving Ideas

• Memorial Day appetizer platter
• BBQ side dish
• Game day food
• Party finger food