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–+ servings
Amid a smoky atmosphere, 7 meat and cheese filled manicotti wrapped in bacon, aka shotgun shells, are crispy and delicious looking while sitting on a wire rack inside the Roughneck smoker by Kent Rollins
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Smoked Shotgun Shells - Cowboy Kent Rollins

Prep Time 4 hours 15 minutes
Total Time 5 hours 35 minutes
Servings 14 to 16 shells

Ingredients

  • 1 lb. ground beef 80/20
  • 4.5 ounces pork chorizo
  • 3 tablespoons Kent Rollins’ Rib Rub or your favorite BBQ seasoning
  • 1 tablespoon Kent Rollins’ Original Seasoning or your favorite all-purpose blend seasoning
  • 1 small yellow onion diced
  • 3 to 4 jalapenos seeded and diced
  • 4 garlic cloves minced
  • 1 cup cheddar cheese shredded
  • 1 ½ cups Mozzarella cheese shredded
  • 1 8 ounce box Manicotti shells, or 14 - 16 shells
  • 14- 16 slices thick-cut bacon
  • Kent Rollins' Red River Mud BBQ Sauce or your favorite BBQ Sauce, for glazing

Instructions

  • In a large bowl, add the ground beef, chorizo, Rib Rub, Original Seasoning, onion, jalapenos, garlic, cheddar cheese, and Mozzarella cheese. Mix well with your hands.
  • Stuff the Manicotti shells with the mixture and place on a wire rack. Wrap each shell with 1 slice of the bacon and place back on the wire rack. Sprinkle with additional Rib Rub, or seasoning of your choice.
  • Place the wire rack on a cookie sheet and set in the refrigerator for 4 to 6 hours.
  • Preheat the smoker to 275 degrees F. Add a few chunks of cherry or apple wood to the smoker. Remove the wire rack from the cookie sheet and place on the smoker and smoke for 1 hour.
  • Increase the temperature to 350 degrees F, and smoke for 10 minutes. Brush the shells with BBQ sauce and cook for an additional 10 minutes. Remove from the smoker and let cool slightly before serving.