Smoked Shotgun Shells
Learn to make Southwestern smoked shotgun shells — manicotti stuffed with seasoned meat, cheese, and hatch chilies, wrapped in smoky bacon.
Smoked Shotgun Shells
This recipe comes from Matt Pittman, CEO of Meat Church BBQ, YouTube personality, and friend of Montana Knife Company.
24
30 minutes
75 minutes
518
Southwestern
Appetizer
These smoked shotgun shells are a knockout appetizer that combines manicotti pasta, seasoned meat, and smoky bacon.
After years of testing different smoked shotgun shells recipes, I’ve landed on this Southwestern-inspired version packed with meat, cheese, and hatch chilies. Serve it at your next tailgate and get ready to hear your guests clamor for more.
Ingredients
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- 2 boxes manicotti shells
- 2 packages regular bacon
- 1 lb. 90/10 ground beef
- 1 lb. sweet Italian sausage links (5–6 sausages)
- 8 oz. farm-cut shredded cheese
- Meat Church Honey Hog seasoning
- 1 cup sweet BBQ sauce (I use Meat Mitch Naked)
- 4 roasted hatch chilies, diced with a clean, sharp kitchen knife (jalapeños work too)
Directions
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Remove sausage from casings.
Combine sausage, ground beef, and shredded cheese in a large bowl.
Mix in diced chilies if using. (Don’t forget to clean and sharpen your knife before dicing. Not only does it keep your kitchen and tailgate guests safe, but it elevates the smoked shotgun shells’ presentation tenfold.)
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Stuff manicotti tubes completely with meat mixture.
Wrap each shell in bacon, covering as much surface as possible.
Season all sides with Honey Hog.
Place on a sheet pan and refrigerate for four-plus hours or overnight.
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Preheat your smoker to 300°F. Use medium smoke wood like hickory or pecan.
Place shells on a baking rack in the smoker.
Smoke for one hour (meat should reach 165°F internal temp).
Brush with BBQ sauce.
Return to the smoker for 10–15 minutes until sauce sets.
Serve and enjoy!
