Smoked shotgun shells!

These smoked shotgun shells make for a delicious barbecue snack that you can throw on the smoker for parties and get-togethers. Manicotti tubes stuffed with ground beef and cheese, wrapped in bacon, and brushed with bbq sauce, a simple but tasty barbecue snack.

To make these shotgun shells stuff manicotti pasta with ground beef (or sausage meat) and cheese, then wrap the entire thing in bacon (because everything is better with bacon), then smoke them. For the finishing touch barbecue sauce is brushed over the top and you are left with a simple, but tasty, barbecue snack!

No smoker? You can still cook these in the oven. You’ll miss out on some smokey flavor, but since you are using barbecue sauce and rub, these will still have a lovely bbq taste.

My technique to get perfectly cooked pasta is to leave the stuffed shells to sit in the fridge for about 6 hours before smoking them. The moisture from the meat softens the pasta which helps it cook while on the smoker.

If you are short on time, you could try cooking the shells a little before stuffing them.

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#shorts #bbq #stuffshelled #smokedshotgunshells

[toddmealey]

The first thing I do is put the shells in warm water to soak up some moisture, mix all the ingredients then stuff. 300 in the smoker for 2 1/2 to 3 hrs. Always come out Al dente

[austinbrown]

I like putting cream cheese and diced mushrooms in the filling. Its even better tasting and your filling doesn't get overly firm that way. They come out best when you let them sit overnight before cooking them.

[catherineharris]

These have become very popular in the BBQ field 😋! They look yummy 😋!!

[ted]

Before you place them on the smoker you want to put them in the fridge for 4 hours to soften the manicotti noodles.

[GiantGrasses]

Rufus Teague best BBQ sauce in America

[johnborsil]

We Americans just find better & better ways to get diubeetus. Im making this this weekend.

[HardRockMiner]

Gotta leave em in the fridge for 4 hours for the manicotti to soften up, then smoke em.

[_TheRealGod]

And from where does the pasta draw its needed moisture?

[jstizzle]

Tried to make these today following the recipe to the best of my limited abilities. The manicotti shells were crunchy and hard, gross. What is most likely that I did wrong?
I smoked at 250 and then finished in the oven at 350.

[danieldonald]

Does everyone own a smoker? Or a flat grill? Man I'm poor

[Stevenbalee]

Trying this tonight just put them in the fridge about three hours to ago.

[BigP.Energy]

Stop do not put them on the smoker right away let them sit in your fridge for 4 hours or over night so the shell won’t be hard

[kybeastmode]

Nope I can already taste them . Taste not so good