Zesty Smoked Shotgun Shells

Step 1

Preheat the smoker to 200 degrees F.

Step 2

In a large bowl combine the pork sausage, BBQ Rub, onion, garlic, and cheese.

Step 3

Mix by hand until all of the ingredients are well combined.

Step 4

To make filing the shells easier, add the mixture to a Zip-lock bag and cut one end off.

Step 5

Squeeze the filling into the shells halfway, flip to the other side and finish filling.

Step 6

Repeat until all shells are filled.

Step 7

Wrap the manicotti stuffed shells in the bacon covering as much of the shell as possible. (I used 1 ½pieces of bacon per shell).

Step 8

Sprinkle the bacon with a little bit more of the BBQ Rub.

Step 9

Transfer out to the smoker and place the shells directly onto the grates.

Step 10

Close the lid and smoke at 200 degrees for about 1 ½ hours or until the internal temperature of the pork reaches 160 degrees.

Step 11

Then raise the temperature of the smoker to 250 degrees.

Step 12

Brush the top and sides of the shells with the BBQ sauce.

Step 13

Close the lid and continue to cook for about 30 minutes longer until the bacon is crisp to your liking and the shells are soft.