Mexican Style Smoked Shotgun Shells

Step 1

Preheat the smoker to 225 degrees F.

Step 2

Grab our a medium sized mixing bowl and combine the chorizo sausage, cheese, diced jalapeno, garlic, and 1 TBSP of the BBQ rub.

Step 3

Mix it all up by hand.

Step 4

Spoon mixture into a strong Zip-lock bag, cut an edge off, and pipe the filling into the manicotti shells. (then use your fingers to finish them if necessary).

Step 5

Next grab the bacon ( I used about 11/2 pieces per shell). Wrap them and try to cover as much of the shell as possible. Then sprinkle with a bit more BBQ Rub.

Step 6

Transfer them out to the preheated smoker and place them on the grates, close this lid and smoke for about 2 hours.

Step 7

Brush the tops, ends, and sides with some bbq sauce and let smoke for another 30 minutes.

Step 8

Pull when the internal temperature of the chorizo is 160 degrees, the shells are tender, and bacon is crisp to your liking.