If you’re looking to wow your family and friends at your next cookout or dinner, you absolutely must try this legendary Smoked Shotgun Shells Recipe. Combining tender, smoky pork filling wrapped in chewy manicotti and crispy, flavorful bacon, it’s a dish packed with bold tastes and fun textures. The magic lies in the balance of smoky, cheesy, and tangy BBQ notes, all wrapped up in a bite-sized package you won’t be able to stop eating. Whether you have a smoker or just an oven, this recipe makes for an impressive, crave-worthy centerpiece that feels special yet surprisingly easy to prepare.
Ingredients You’ll Need
This Smoked Shotgun Shells Recipe calls for simple ingredients that each play an essential role, from adding creamy richness to delivering that unmistakable BBQ punch. Every item is chosen to build layers of flavor and texture that meld beautifully when smoked or baked.
- 14 manicotti shells: Par-boiled just briefly to maintain structure while filling.
- 1 lb ground pork: Juicy and flavorful base for the filling.
- 1 tbsp BBQ Dry Rub Seasoning: Infuses the pork with that iconic smoky, savory depth.
- 4 oz cream cheese (softened): Adds creamy, smooth texture and mild tang.
- 8 oz Pepper Jack Cheese (shredded): For melty, spicy gooeyness inside the shell.
- 3 tbsp BBQ Dry Rub Seasoning: Extra seasoning to sprinkle over bacon-wrapped shells before smoking.
- 1 cup BBQ Sauce: For basting that iconic sticky, tangy, sweet glaze.
- 14 thin bacon slices: Wrap to hold everything together and provide crispy, smoky crunch. (Double to 28 slices if you want a full end-to-end wrap.)
How to Make Smoked Shotgun Shells Recipe
Step 1: Par-Boil Manicotti Shells
Start by bringing a large pot of water to a rolling boil. Add the manicotti shells and cook for only 2 minutes — the goal is to soften them slightly but keep their shape sturdy for stuffing. Drain carefully and then let them cool for about 10 minutes. This step ensures the shells won’t fall apart but will be tender enough to bite into after smoking.
Step 2: Prepare the Filling
In a mixing bowl, combine the ground pork, BBQ Dry Rub Seasoning, softened cream cheese, and shredded Pepper Jack cheese. Mixing these ingredients together creates a rich, spicy, and creamy filling that’s bursting with flavor from every angle. Take your time mixing to distribute the seasoning evenly.
Step 3: Stuff and Wrap Each Shell
Using a spoon or piping bag, carefully stuff each manicotti shell all the way to the edges with the filling. For those who love an extra bacon punch, wrap one slice of bacon end to end over the filling first. Then take another slice and spiral it around the shell itself, securing it on a wire rack set on a baking tray, seam side down. This wrapping technique locks in the filling and crisps up perfectly. Finish with a generous sprinkle of BBQ Dry Rub over the bacon for an extra flavor boost.
Step 4: Smoke the Shotgun Shells
Heat your smoker to 300°F. Arrange the bacon-wrapped shells carefully on the rack and smoke them for 50 minutes, allowing the smoky aroma to deeply infuse the pork and bacon. After 50 minutes, baste each shell generously with BBQ sauce, then return them to the smoker for another 10 minutes. This final step crisps the bacon beautifully while creating a sticky, flavorful glaze that gives this dish its signature finish.
Step 5: Alternative Cooking Methods (Oven or Grill)
If you don’t have a smoker, don’t worry—this Smoked Shotgun Shells Recipe still shines in the oven or on the grill. For oven cooking, follow all the steps as above but bake at 300°F for about 50-55 minutes, then finish under high heat with BBQ sauce for that perfect glaze. The grill works similarly on indirect heat at 300°F, with a final crisping over direct heat to seal the deal.
How to Serve Smoked Shotgun Shells Recipe
Garnishes
A sprinkle of freshly chopped parsley or scallions adds a pop of color and a bright contrast to the smoky richness. If you like it spicy, a drizzle of hot sauce or a few slivers of pickled jalapeño bring welcome heat that compliments the BBQ flavors beautifully.
Side Dishes
This dish pairs incredibly well with simple sides to balance its richness. Think creamy coleslaw for crunch, baked beans for that sweet-savory southern vibe, or a fresh green salad to lighten up each bite. Cornbread or grilled corn on the cob also harmonize perfectly with the smoky, BBQ theme.
Creative Ways to Present
Serve the smoked shotgun shells on a rustic wooden board lined with parchment to showcase their visual appeal. You can also place them on skewer sticks for an easy finger food presentation at parties. For a fun twist, slice them in halves crosswise to expose the cheesy filling and smoky pork for a stunning appetizer platter.
Make Ahead and Storage
Storing Leftovers
Leftover smoked shotgun shells store beautifully in an airtight container in the refrigerator for up to 3 days. The flavors only deepen as they sit, making each reheated bite even tastier!
Freezing
To freeze, wrap each bacon-wrapped manicotti individually in foil or plastic wrap, then place them in a freezer-safe container or bag. They’ll keep well for up to 2 months, perfect for prepping batches ahead of time or saving for a future meal.
Reheating
Reheat gently in a preheated oven at 300°F for about 15-20 minutes until warmed through. Avoid the microwave for reheating as it can make the bacon soggy. If you want to revive the glaze, brush with a little extra BBQ sauce before reheating.
FAQs
Can I use other types of meat for the filling?
Absolutely! While ground pork gives this dish its signature flavor and juiciness, ground turkey or chicken can be used for a leaner option. Just adjust seasoning according to taste.
Is it necessary to par-boil the manicotti shells?
Yes, par-boiling softens the shells just enough to stuff without them breaking apart. Skipping this step might result in shells cracking or a tougher texture after cooking.
What if I don’t have a smoker?
No smoker? No problem. The oven and grill methods are fantastic alternatives and yield a delicious, smoky flavor when paired with the BBQ rub and sauce. Don’t forget the low and slow approach for best results.
Can I make these vegetarian?
For a vegetarian twist, you could substitute the pork filling with a savory cheese and veggie mixture, but note it will alter the classic smoky-meaty flavor that defines the Smoked Shotgun Shells Recipe.
How spicy is the dish?
The recipe has a mild to moderate kick from the pepper jack cheese and BBQ rub. You can easily adjust the spice level by choosing milder cheeses or adding more heat with chipotle powder or hot sauce as you prefer.
Final Thoughts
I can’t recommend the Smoked Shotgun Shells Recipe enough for your next gathering or special dinner. This dish brings together the comfort of cheesy pasta, bold smoky flavors, and crispy bacon in a way that’s utterly irresistible. Once you try it, it might just become your go-to BBQ favorite that everyone asks for time and time again!
PrintSmoked Shotgun Shells Recipe
Smoked Shotgun Shells are a delicious twist on classic manicotti, filled with a savory mixture of ground pork, cream cheese, and Pepper Jack cheese, then wrapped in smoky bacon and slow-smoked to perfection. This recipe delivers tender, flavorful pasta shells with a crispy, glazed bacon finish, perfect as a hearty appetizer or main dish for gatherings.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 14 servings
- Category: Appetizer
- Method: Smoking
- Cuisine: American
Ingredients
Manicotti and Filling
- 14 manicotti shells
- 1 lb ground pork
- 1 tbsp BBQ Dry Rub Seasoning
- 4 oz cream cheese (softened)
- 8 oz Pepper Jack Cheese (shredded)
- 3 tbsp BBQ Dry Rub Seasoning (for sprinkling)
Bacon Wrapping and Sauce
- 14 thin slices bacon (use 28 slices if you want an end-to-end wrap)
- 1 cup BBQ Sauce
Instructions
- Par-boil Manicotti Shells: Bring a large pot of water to a boil. Add the manicotti shells and cook for only 2 minutes so they remain firm and retain their shape. Remove the shells, drain well, and let them cool for 10 minutes to handle easily.
- Prepare the Filling: In a mixing bowl, combine the ground pork, 1 tbsp BBQ dry rub, softened cream cheese, and shredded Pepper Jack cheese. Mix thoroughly until all ingredients are evenly incorporated.
- Stuff and Wrap Shells: Carefully fill each par-boiled manicotti shell with the prepared filling all the way to the edges. For a secure and smoky wrap, take one slice of bacon and wrap it end-to-end along the stuffed shell. Then spiral wrap another slice of bacon around the shell itself. Place each bacon-wrapped shell seam side down on a wire rack set on a baking tray to keep the bacon secure and allow fat to render evenly. Sprinkle the tops with the remaining BBQ dry rub seasoning.
- Smoking the Shells: Preheat your smoker to 300°F. Place the manicotti on the smoker rack and smoke for 50 minutes. After this time, baste the shells generously with BBQ sauce. Return them to the smoker and cook for an additional 10 minutes or until the bacon is crispy and the sauce is nicely glazed.
- Alternative Oven Method: If you do not have a smoker, preheat your oven to 300°F. Follow the same preparation steps. Place the shells seam-side down on a wire rack over a foil-lined rimmed baking sheet. Bake for 50–55 minutes until the pork filling is cooked and bacon is mostly rendered. Brush BBQ sauce on the shells, then increase oven temperature to 400°F and bake for an additional 8–12 minutes until the bacon crisps and the sauce is sticky and caramelized. Let rest 5 minutes before serving.
- Alternative Grill Method: Set your grill for indirect heat at about 300°F with the lid closed. Smoke the manicotti shells indirectly for 45–50 minutes. Finish by basting with BBQ sauce and moving to direct heat briefly to crisp the bacon and glaze the sauce.
Notes
- Par-boiling the manicotti ensures they hold their shape during smoking or baking without becoming mushy.
- Using a wire rack is essential to let bacon fat drip away, preventing sogginess and ensuring even cooking.
- You can prepare these shells in advance and refrigerate them before smoking or baking. If doing so, allow additional cooking time for chilled shells.
- For a smoky boost without a smoker, add ½ tsp smoked paprika or ¼ tsp chipotle powder to your filling or lightly brush the bacon with BBQ sauce mixed with a few drops of liquid smoke.
- Letting the cooked manicotti rest for 5 minutes before serving helps the filling set and makes them easier to handle and eat.
