Smoked BBQ Shotgun Shells
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Smoked BBQ Shotgun Shells
Elite BBQ Smokers (Jason Hardee)
Rated 5.0 stars by 1 users
Category
AppetizersCuisine
American / BBQ
Author:
Elite BBQ Smokers (Jason Hardee)
Servings
12 shotgun shells
Prep Time
0 hours 15 minutes
Cook Time
1 hour 15 minutes
Smoked BBQ Shotgun Shells are the ultimate BBQ appetizer and tailgating crowd-pleaser. Stuffed with smoked sausage, pulled pork, smoked cheddar, and banana peppers, then wrapped in bacon and glazed with BBQ sauce, these shells are rich, smoky, and packed with flavor.
In this recipe, Elite BBQ Smokers shows you the right way to make Smoked Shotgun Shells on a pellet smoker so they cook evenly, soften properly, and deliver a perfect bite every time. Customize them with heat, sweetness, or different fillings to make them your own.
Whether you’re hosting a backyard cookout, watching the game, or firing up the smoker for friends and family, these BBQ Shotgun Shells are guaranteed to disappear fast.
Ingredients
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12 manicotti pasta shells (uncooked)
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1 lb smoked sausage
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1 lb pulled pork (pre-cooked)
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1½ cups smoked cheddar cheese (shredded)
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½ cup banana peppers (diced)
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12 slices bacon
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¾ cup BBQ sauce (plus more for glazing)
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BBQ rub of choice
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Optional: jalapeños, cream cheese, or pepper jack cheese
Directions
Prepare the Filling
Finely chop the smoked sausage. In a bowl, combine sausage, pulled pork, smoked cheddar cheese, banana peppers, BBQ sauce, and BBQ rub. Mix thoroughly.- Prepare the Filling
Finely chop the smoked sausage. In a bowl, combine sausage, pulled pork, smoked cheddar cheese, banana peppers, BBQ sauce, and BBQ rub. Mix thoroughly. Stuff the Shells
Carefully stuff each uncooked manicotti shell with the meat mixture, packing it full without cracking the pasta.- Stuff the Shells
Carefully stuff each uncooked manicotti shell with the meat mixture, packing it full without cracking the pasta. Wrap with Bacon
Wrap each stuffed shell tightly with one slice of bacon, starting at one end and overlapping slightly as you go.- Wrap with Bacon
Wrap each stuffed shell tightly with one slice of bacon, starting at one end and overlapping slightly as you go. Rest (Important Step)
Place the wrapped shells on a tray, cover, and refrigerate for at least 4 hours or overnight. This allows the pasta to soften before smoking.- Rest (Important Step)
Place the wrapped shells on a tray, cover, and refrigerate for at least 4 hours or overnight. This allows the pasta to soften before smoking. Preheat the Smoker
Preheat your pellet smoker to 250°F.- Preheat the Smoker
Preheat your pellet smoker to 250°F. Smoke the Shotgun Shells
Place shells directly on the smoker grates. Smoke for 60 minutes, until the bacon is rendered and the pasta is tender.- Smoke the Shotgun Shells
Place shells directly on the smoker grates. Smoke for 60 minutes, until the bacon is rendered and the pasta is tender. Glaze and Finish
Brush shells with additional BBQ sauce and return to the smoker for 15 more minutes to set the glaze.- Glaze and Finish
Brush shells with additional BBQ sauce and return to the smoker for 15 more minutes to set the glaze. Rest and Serve
Remove from the smoker, rest for 5 minutes, and serve hot.- Rest and Serve
Remove from the smoker, rest for 5 minutes, and serve hot.
Recipe Video
Recipe Note
Resting the shells before cooking is critical for soft pasta.
For extra heat, add diced jalapeños or hot BBQ sauce.
These can be prepped the day before and smoked fresh for events.
Great for tailgates, parties, or competition-style appetizers.