Bacon Shotgun Shells on the Smoker
Directions
- 1In a large bowl, combine ground sausage, cream cheese, cheddar cheese, mozzarella cheese, garlic powder, onion powder, smoked paprika, and black pepper. Mix until fully combined.
- 2Fill the uncooked manicotti shells with the sausage mixture, using a piping bag or spoon. Wrap each stuffed shell tightly with a slice of bacon, overlapping slightly to fully cover the pasta.
- 3Place the wrapped shells on a wire rack or tray and refrigerate for at least 4 hours or overnight to allow the pasta to soften before cooking.
- 4Preheat your smoker to 250°F. Place the shotgun shells on the smoker and cook for 1½–2 hours, until the bacon is rendered and the pasta is tender.
- 5Increase the smoker temperature to 375°F and cook for an additional 5–10 minutes to crisp the bacon.
- 6Remove from the smoker and rest for a few minutes before serving. Serve hot, optionally brushed with BBQ sauce or served with your favorite dipping sauce.
Ingredients
- Bear Mountain Gourmet BBQ Pellets
- 1 lb ground sausage
- 10 –12 uncooked manicotti shells
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 TSP garlic powder
- 1 TSP onion powder
- 1 TSP smoked paprika
- 0.5 TSP black pepper
- 10 –12 slices bacon
- BBQ rub
Equipment
smokerlarge bowlpiping bagspoonwire racktray
Tips
- Refrigerate for at least 4 hours or overnight to allow the pasta to soften before cooking.
- Optionally brush with BBQ sauce or serve with your favorite dipping sauce.
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