Smoked Shotgun Shell Bites

Two white plates on a white surface with bite-size, bacon wrapped shotgun shell bites on them.

5 from 7 votes

Smoked shotgun shell bites are a bite-sized version of the classic, meaty appetizer. Manicotti noodles are stuffed with a spicy blend of beef, sausage, cheese, cream cheese, bacon, and BBQ sauce, then smoked to perfection.

Prep Time45

Cook Time2 30

Total Time3 15

Course: Appetizer

Cuisine: American

Keyword: smoked shotgun shell bites, Smoked Shotgun Shells

Servings: Bites

Calories: 298kcal

Author: Great Grub, Delicious Treats

Ingredients

1 ½ pounds ground beef
1 pound ground hot Italian sausage
1 medium onion, diced
2 cups sharp cheddar or Bold 3 Pepper Colby Jack cheese
8 ounce cream cheese
1 jalapeno, stem and seeds removed, diced
2 teaspoons slap ya mama seasoning
2 teaspoons garlic powder
2 teaspoons black pepper
1 teaspoon red pepper flakes
(2) 8 ounce boxes manicotti shells, (might not use all of them)
3 pounds bacon
18 ounce BBQ sauce, ⅓ cup will be added to the meat mixture, the remaining will be for coating

Instructions

Preheat the smoker to 275 degrees and line two baking sheets with aluminum foil and place a wire rack on the top of each baking sheet. Set aside.
Bring a large pot of water to a boil over high heat and par-boil manicotti noodles for 5 minutes. Drain and rinse with cold water.
In a large bowl, add all the ingredients and mix together until combined, except the extra barbecue sauce for coating and the bacon.
Gently stuff manicotti noodles with meat mixture, from both ends.
Using a sharp knife gently cut each stuffed shell into three pieces.
Wrap each shotgun shell bite with a strip of bacon, secure with a toothpick, and place on the prepared baking sheet.
Brush with barbecue sauce and place both baking sheets in the smoker onto the grill grates.
Cook for 2 hours, brushing additional barbecue sauce on after two hours.
Turn the smoker up to 350 degrees and smoke for an additional 30 minutes or until the bacon is crispy.

Notes

Tips

Mix the filling until just combined. Overworking the meat will cause it to contract too much, squeezing out the juice.
Use a very sharp knife to cut the manicotti. This helps ensure the noodles don't break as you cut them.
Chill your onions in the fridge for about 30 minutes to avoid stinging eyes while chopping them.
Always wash your hands after handling hot peppers and never touch your face.

Nutritional values are approximate.

Please note that these values can change with different brands and any modifications made to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements.

Nutrition