Smoked BBQ Shotgun Shells
Smoked BBQ Shotgun Shells are cheesy and BBQ stuffed manicotti shells wrapped in bacon and then smoked to perfection. Just allow 6 to 8 hours for them to refrigerate before cooking.
Equipment
- Traeger/Pellet Grill
- Smoker
Ingredients
- 1 1/2 cups chopped leftover smoked pork
- BBQ sauce
- 8 oz block cream cheese room temperature
- 1 cup shredded cheese of choice (I used Mexican blend)
- 1 Tbsp BBQ seasoning (plus more to sprinkle over top)
- 14 uncooked manicotti shells
- 14 slices bacon
Instructions
- Mix the chopped pork with some BBQ sauce in a bowl. Add the cream cheese, shredded cheese, and 1 tablespoon of the BBQ seasoning. Stir until combined.
- Carefully stuff each manicotti shell with the cheesy pork mixture. I had the best luck rolling a small amount in my hands the same shape as the shell and stuffing each end.Note: With my size manicotti I made 14, depending on the manicotti shell size you may end up with a few more or less.
- Wrap each slice of bacon around the stuffed shells, overlapping slightly.Note: Make sure the ends are covered by the bacon to prevent a crunchy end after cooking.
- Sprinkle more BBQ seasoning over all sides of the bacon. Store them in the fridge for 6 to 8 hours.Note: This step is important to soften the manicotti shells so they cook properly and do not turn out crunchy.
- Set your smoker or Traeger pellet grill to 250 degrees. Place the shotgun shells on the grill grate for 2 hours, flipping halfway through.
- Serve with BBQ sauce for dipping.