Smoked Shotgun Shells Bacon Recipe

Get ready for the ultimate BBQ showstopper with these Smoked Shotgun Shells Bacon! They’re hearty, smoky, juicy, and wrapped in crispy bacon, making them absolutely irresistible. The name might sound wild, but the flavors are downright comforting—meaty, cheesy, and just a little bit spicy. What’s even better? They’re super easy to prep ahead of time and perfect for impressing guests at cookouts, game day parties, or just a lazy weekend grill session.

Why You’ll Love This Recipe

• Packed with Flavor: Each bite delivers a smoky, cheesy, meaty explosion wrapped in perfectly crisped bacon.
• Fun and Impressive: These look fancy and fun, but they’re incredibly easy to make. People will think you spent hours—let them!
• Make-Ahead Friendly: Assemble the day before, toss them on the smoker when you’re ready, and enjoy stress-free entertaining.
• Customizable: Whether you like it spicy, cheesy, or meaty, there are tons of ways to make these your own.

Ingredients You’ll Need

• Manicotti Shells: Uncooked—these magically soften as they smoke! No boiling needed.
• Ground Beef or Sausage: Choose your favorite or mix both for deeper flavor.
• Shredded Cheese: Sharp cheddar or pepper jack gives great melt and kick.
• Cream Cheese: Adds creaminess and helps bind the filling.
• Seasonings: Use BBQ rub, garlic powder, and smoked paprika for extra oomph.
• Bacon: Thin-cut works best here—it crisps up nicely and wraps tightly.
• BBQ Sauce: For that irresistible sticky finish. Brush it on at the end.

Variations

• Spicy Lovers: Add diced jalapeños or a few dashes of hot sauce to the filling.
• Cheese Swap: Try mozzarella for stretchiness, gouda for smokiness, or a blend.
• Meat Mix-Up: Swap out ground meat for shredded chicken, turkey, or even chopped brisket.
• Vegetarian: Use a plant-based ground meat substitute and veggie bacon for a fun twist.

How to Make Smoked Shotgun Shells Bacon

Step 1: Make the Filling

In a bowl, combine your ground meat, cream cheese, shredded cheese, and seasonings. Mix well until everything is evenly combined.

Step 2: Stuff the Shells

Use a small spoon or piping bag to fill uncooked manicotti shells generously with the meat mixture. Don’t overpack—leave a little space at the ends.

Step 3: Wrap in Bacon

Wrap each stuffed shell tightly with a strip or two of thin-cut bacon, making sure to cover as much of the shell as possible.

Step 4: Rest in the Fridge

Let them chill for at least 4 hours, or overnight. This helps the pasta soften and the flavors meld beautifully.

Step 5: Smoke to Perfection

Preheat your smoker to 250°F. Place the shells directly on the grates and smoke for 1.5 to 2 hours, or until the bacon is crispy and the internal temp hits 165°F.

Step 6: Sauce and Sizzle

Brush with your favorite BBQ sauce and let them cook for another 10-15 minutes to get that sticky, caramelized finish.

Pro Tips for Making the Recipe

• Don’t Overstuff: Leaving a little room in the shells helps the meat cook evenly.
• Chill Time is Crucial: Skipping the rest time can leave you with undercooked pasta.
• Use a Meat Thermometer: Ensure the center reaches 165°F for safety and best texture.
• Try Different Woods: Hickory or applewood both pair beautifully with the bacon and BBQ.

How to Serve

These are a meal on their own, but they also shine as part of a bigger spread.

###Garnishes:
Serve with a sprinkle of chopped parsley, jalapeño slices, or a drizzle of extra BBQ sauce.

###Side Dishes:
Pair with coleslaw, baked beans, or mac and cheese to round out your plate.

###Party Platter:
Cut them into halves or thirds and serve as finger food with toothpicks and dipping sauces.

Make Ahead and Storage

Storing Leftovers

Keep them in an airtight container in the fridge for up to 4 days.

Freezing

Wrap tightly in foil and freeze for up to 3 months. Thaw in the fridge before reheating.

Reheating

Reheat in a 350°F oven or air fryer until hot and crispy. Avoid the microwave—it softens the bacon.

FAQs

Can I use jumbo pasta shells instead of manicotti?
Not recommended. Jumbo shells don’t hold the filling as securely and are harder to wrap with bacon. Manicotti works best!

What kind of bacon should I use?
Go with thin-cut bacon. It crisps up more evenly and wraps around the pasta better than thick-cut.

Do I have to smoke them, or can I bake them?
While smoking adds amazing flavor, you can absolutely bake them at 375°F for about 45-50 minutes. Finish with BBQ sauce under the broiler.

How do I know when they’re done?
Use a meat thermometer. When the center hits 165°F and the bacon is crisp, they’re ready.

Final Thoughts

These Smoked Shotgun Shells Bacon are the ultimate union of BBQ magic and comfort food. Whether you’re grilling for a crowd or just want to treat yourself to something ridiculously delicious, this recipe delivers every time. Give it a try and make it your own—it’s a surefire hit!

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