Smoked shotgun shells are a mouthwatering BBQ dish made from cannelloni shells stuffed with a savory meat and cheese filling, wrapped in bacon, and smoked to perfection.
Why This Recipe Works
- Perfect Texture: Parboiling or overnight softening ensures the shells cook evenly.
- Flavor Explosion: A mix of brisket, cream cheese, and cheddar creates a bold and creamy filling.
- Crispy Bacon Wrap: The thin bacon crisps up beautifully without overcooking the filling.
- Surprise Cheese Center: A gooey American cheese core adds an irresistible melty bite.
- Simple & Versatile: Can be prepped ahead and smoked alongside other BBQ dishes.
Introduction
BBQ enthusiasts are always looking for creative ways to turn simple ingredients into showstopping dishes, and smoked shotgun shells do just that. These delicious, meaty pasta tubes, wrapped in bacon and slow-smoked, deliver an irresistible combination of smoky, creamy, and crispy textures. Inspired by popular recipes from Meat Church and other BBQ pros, this dish is perfect for game days, family gatherings, or any event where you want to impress your guests. Let’s fire up the smoker and get started!
Step 1: Prepping the Pasta
To ensure the cannelloni shells cook evenly, you have two options:
- Parboiling– Bring a pot of water to a boil, then submerge the shells for 30 seconds. This softens them just enough for easy stuffing while maintaining their structure.
- Overnight Softening– If you prefer, you can stuff the dry shells and let them sit in the fridge overnight. The filling’s moisture will gradually soften them.
Step 2: Making the Filling
For a rich and flavorful stuffing, mix together:
- 1 cup chopped brisket (or ground beef/pork)
- 4 oz cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1 tbsp BBQ rub (such as Smoke Trails BBQ brisket rub)
- 1/3 cup diced pickled jalapeños (optional for heat)
- 2 tbsp cooked bacon bits
Stir until fully combined. If using brisket, ensure it’s finely chopped for a smooth texture.
Step 3: Stuffing the Shells
- Fill each shell halfwaywith the meat-cheese mixture.
- Add a small cube of American cheesein the center.
- Fill the rest of the shell with more stuffing, ensuring the cheese is fully enclosed.
Step 4: Wrapping in Bacon
- Take thin-sliced baconand wrap one strip around each shell, ensuring full coverage.
- Secure the bacon with toothpicksif needed.
Step 5: Smoking the Shotgun Shells
- Preheat your smoker to 300°F (150°C).
- Place the wrapped shells directly on the smoker grates.
- Smoke for 1 hour, or until the bacon is fully rendered and bite-through.
Step 6: Glazing and Finishing
- Brush each shell with BBQ sauce(such as Blues Hog Champion Blend) during the last 15 minutes of smoking.
- Let them cook until the sauce sets into a sticky glaze.
Step 7: Resting and Serving
- Remove from the smoker and let them rest for 5 minutesbefore serving.
- Serve hot and enjoy the gooey, smoky, meaty goodness!
BBQ Shotgun Shells
Ingredients
- 8 cannelloni shells
- 1 cup chopped brisket (or ground beef/pork)
- 4 oz cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1 tbsp BBQ rub
- 1/3 cup diced pickled jalapeños (optional)
- 2 tbsp cooked bacon bits
- 8 small cubes of American cheese
- 8 slices thin-cut bacon
- 1/2 cup BBQ sauce
Instructions
- Parboil cannelloni shells for 30 seconds or let them soften overnight in the fridge after stuffing.
- Mix brisket, cream cheese, cheddar, BBQ rub, jalapeños, and bacon bits into a smooth filling.
- Stuff each shell halfway, add a cube of American cheese, then fill the rest.
- Wrap each shell in a slice of bacon, securing with toothpicks if needed.
- Smoke at 300°F for 1 hour, or until bacon is fully rendered.
- Brush with BBQ sauce in the last 15 minutes of smoking.
- Rest for 5 minutes before serving.