smoked shotgun shells appetizer

In a large bowl combine the pork sausage, BBQ Rub, onion, garlic, and cheese. Then just let the pellet grill work its magic. They were terrible! Once the pasta becomes tender and the beef is cooked through the exterior gets a coating of barbecue sauce. And I used a low cal barbecue sauce because I'm trying to be healthy, but I still followed the recipe exactly!". Sprinkle with additional Rib Rub, or seasoning of your choice. Or use a resealable plastic bag with one corner snipped off. See the printable recipe card for exact measurements and a full list of ingredients. The seeds of a cuaresmeo have the heat of a jalapeo, but the flesh has a mild flavor close to a green bell pepper. Place the shotgun shells onto a cooling rack or grilling rack, and place the rack on a sheet pan. Carefully wrap the bacon around each one, covering completely. Preheat your smoker to 250F. Be sure to separate the tubes so that they dont stick to each other as they cool. Question: on Facebook i see people making these, and many like the result, but some people say: "it's dry". Then you have to try these Smoked Shotgun Shells on Pellet Smoker! I also have a similar agreement with Blackstone Products and Thermoworks. The warnings I saw to avoid these turning out dry are to NOT use beef or leaner meats. The combination of heat, smoke, and rich flavors make these bite-sized appetizers a crowd-pleasing hit at any party or gathering. I use a simple mixture of brown sugar, smoked paprika, chili powder, garlic salt, and pepper that I use in my Smoked Brisket Recipe. The Best Woodchips to Use for Smoking Shotgun Shells on a Traeger? Followed by a good rub of your favorite seasoning. Fill a large plastic bag and clip the corner off to use as an easy way to stuff the pasta. I prefer to make them the day before and let them sit in the fridge overnight. How do we manage that? Then stuff each uncooked manicotti shells with the ground beef mixture . Smoke at 275 and smoke for an hour. 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. Smoke at 225F for about 2 hours. **See post above for the smoked queso and smoked salsa recipes pictured here. First, combine ground beef, ground pork, and shredded cheese in a large mixing bowl. Overlap the edges of the bacon as you wrap it around the shell. I hope this helps! We love pairing this dish with other grilled appetizers so we can multitask and get more out of our time. Brush with BBQ sauce the last few minutes of cooking. Next, stuff the shells with the beef and cheese mixture. Load the pellets, prime, set the grill temperature to 250F, and wait until up to temp. 01:32 Making Shotgun Shell Stuffing 02:27 Mix the Stuffing 02:57 Stuffing Trick 03:50 Stuffing the shells 05:18 Bacon Wrap w/Trick 06:11 Dusting with Rub You dont need to be confined to particular pellets for light or heavy-flavored smoke. , Your email address will not be published. As an Amazon Associate I earn from qualifying purchases. And with grilling and smoking season just around the corner, I thought I would share this recipe so you and your family can enjoy it as well. No MSG. Admittedly, we dont often see leftovers of this dishits that good. Smoked Meatloaf Stuffed with Bacon and Cheese, Author: Charlie ReevesHi, Im Charlie, I am head taste tester at Simply Meat Smoking! Your email address will not be published. Increase the temperature to 350 degrees F, and smoke for 10 minutes. Close the lid and let them smoke for one hour. Preheat the smoker to 275 degrees F. Add a few chunks of cherry or apple wood to the smoker. Instructions. Divide the beef mixture into 10 equal portions. When it comes to choosing what type of bacon to use to wrap the smoked shotgun shells I prefer to use thick cut bacon. Place the wire rack on a cookie sheet and set in the refrigerator for 4 to 6 hours. You'll want to freeze them if you plan to make ahead any longer than a day. Sounds delicious, doesnt it? These smokey, cheesy, sausage-filled, bacon-wrapped shells are perfect on their own, but everyone loves a dipping sauce. Fire Up the Smoker 5. So dry!" Over The Fire Cooking by Derek Wolf. However, there are a few keys to getting the manicotti to become nice and tender when making smoked shotgun shells. As you can imagine the name is derived by how the wrapped manicotti looks. *Pit Boss Lockhart Platinum Series - https://www.smoking-meat.com/lockhartPit Boss KC Combo Platinum Series - https://www.smoking-meat.com/kc-comboPit Boss 440 with Nascar Logo - https://www.smoking-meat.com/pb440-nascarPit Barrel Cooker - https://www.smoking-meat.com/pbcREC TEQ RT-700 Pellet Grill (The Bull) - https://www.smoking-meat.com/bullCamp Chef Woodwind Wifi - https://smoking-meat.com/woodwind-wifiCamp Chef VersaTop Burner with Griddle Model FTG250 - https://smoking-meat.com/versatopCamp Chef Pizza Oven Accessory Model PZ30 - https://smoking-meat.com/pizza-oven* THERMOMETERS *ThermoWorks Infrared Thermometer - https://www.smoking-meat.com/IRK-2ThermoWorks Smoke - https://www.smoking-meat.com/smokeThermoWorks ThermoPop - https://www.smoking-meat.com/thermopopThermoWorks Signals - https://www.smoking-meat.com/signalsThermoWorks Chef Alarm - https://www.smoking-meat.com/chefalarmFireBoard - https://www.smoking-meat.com/fireboardMeater - https://www.smoking-meat.com/meaterThermoPro TP19 - https://www.smoking-meat.com/tp19ThermoPro TP20 - https://www.smoking-meat.com/tp20* TIMERS *ThermoWorks TimeStack - https://www.smoking-meat.com/timestack* KNIVES *Mairico Brisket Knife - https://www.smoking-meat.com/mairico-knife* OTHER TOOLS *Kitchen Shears: https://www.smoking-meat.com/kitchen-shearsSS Pan with rack - http://smoking-meat.com/ss-pans-with-racksGrillGrates - https://www.smoking-meat.com/grillgratesMeat Slicer - https://www.smoking-meat.com/slicer609Weber Grill Pans - https://www.smoking-meat.com/weber-grill-panCooling Racks - https://www.smoking-meat.com/cooling-racks* I participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn commissions by linking to Amazon.com and other affiliate sites. Just add pasta and gooey cheese. You are looking at roughly 90 minutes in total to prepare and smoke the shotgun shells. Smoked Shotgun Shells are smoky bacon wrapped appetizers that are best served alongside classic cookout dishes. Once the glaze has set, remove them from the smoker to cool for approximately 5 minutes. I always love hearing your feedback. One major difference between manicotti and shotgun shells is the preparation of the shells themselves. I tested different temperature ranges developing my smoked jalapeo poppers recipe and found a longer cook at 275F produced the best bacon. Baste the shot gun shells with Red River Mud BBQ or your favorite BBQ Sauce, and cook at 350 for ten minutes. The meat has a good balance of fat and meat and the thinner slices are easy to wrap around the manicotti shells. I had to put the OG in rain mode because it started to sprinkle. 200.3k followers. Smoked shotgun shells are manicotti stuffed with ground beef and cheese, wrapped in bacon, and smoked. The sweet, salty, bacon-wrapped shotgun shells go perfectly with the zesty, tangy mayonaise-based sauce, and it's always nice to have an extra condiment around, just in case! Then flip and brush the other side with barbecue sauce. By clicking Accept, you consent to the use of ALL the cookies. This delicious appetizer is made with simple ingredients that you can easily find at any grocery store. Smoking the shotgun shells on a Traeger with indirect heat is the best technique. At this point the ground meat will be above 165 internal temp and the shell will be tender. In the Smoker Place them in the smoker that is preheated to 225F or on your grill using indirect heat and cook for approximately 2 hours. Smoke for 90 minutes, then increase the temperature on the smoker to 350F. *I used Traeger Texas Blazin' BBQ Sauce, but any BBQ sauce works. Combine the ground sausage, barbecue rub, shredded cheese, onion, and garlic in a large metal mixing bowl. Then raise the temperature of the smoker to 250 degrees. Instead, the ground beef and cheese mixture is stuffed inside hard, uncooked manicotti shells. They are a delicious appetizer that's definitely a conversation starter. I decided to build a small mill to experiment with different woods and wood combinations. This recipe yielded approximately 10 shells. The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. Traeger has an enormous range so have fun and get creative! Step 3: Make the Shotgun Shells (20 Minutes) - Stuff the pasta into shotgun shells. This cookie is set by GDPR Cookie Consent plugin. Hit them with a little sauce Looking for some more spicy appetizers? Preheat the smoker to 275 degrees F. Add a few chunks of cherry or apple wood to the smoker. I love it grilling, smoking, and getting out in the yard with the kids! Feel free to experiment with the filling by adding your favorite cheeses, or chopped jalapeno to turn up the heat. Cover with plastic wrap and refrigerate while you mix the spices. Sprinkle the remaining barbecue rub evenly over the stuffed shells. Therefore, pick out your favorite and slather the bacon with the sauce. I followed the recipe exactly! The jalapeo is variously named in Mexico as huachinango and chile gordo. What Is the Temperature to Smoke the Shotgun Shells? Smoke the Shotgun Shells Place the shotgun shells on a baking rack and place then into the smoker. Draws moisture from the pasta shells which helps them cook and crisp up. Let them cook for another 10 minutes, then brush each one with barbecue sauce, and let them cook for another 10 minutes. Smoked shot gun shells are made with manicotti stuffed with a delicious blend of ingredients and wrapped in bacon and smoked for around 45 minutes. Furthermore, you can add tons of different fillings or mix-ins, from things like diced jalapeno to chopped apple, or even diced cured meats like prosciutto, or salami, you can really go to town with the variations. Repeat the process until your sausage mixture is gone. Serve. The cookie is used to store the user consent for the cookies in the category "Analytics". Although other recipes for this dish have you stuff precooked pasta, this recipe skips that step. After 5 minutes, carefully flip the shotgun shells over, brush the top with barbecue sauce, and let them cook for 5 minutes more. Squeeze the filling into the shell until it is almost full, then repeat with the remaining shells. Mix with your hands until well combined. As the shells cook, the pasta will soak in the juices from the meat mixture and the bacon wrapping, so no need to worry about crunchy pasta! To make filing the shells easier, add the mixture to a Zip-lock bag and cut one end off. If they arent quite there yet, check back in about 5-10 minutes. Smoked shotgun shells are a delicious and easy way to up your grilling game. In this one, I used Neeses breakfast sausage, cream cheese, and shredded cheese. As with any barbecue recipe, the first step is going to be preheating your smoker. Although this is not a traditional slab of meat smoker recipe, you will love the flavor and texture of stuffed Manicotti shells that are wrapped in bacon and put in the smoker to cook. Your email address will not be published. Combine ground beef, ground pork, and shredded cheese in a large mixing bowl. Fix these for your next get together and folks will get blown away! Turn your smoker up a bit higher, to 375F or so, for ten minutes to crisp the bacon. Im not even kidding. If I'm also smoking meat at 225 can I just increase the time for the shotgun shells, or do they have to cook at 300 in order for the bacon to crisp? 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Then place the entire rack in the refrigerator, uncovered for 4-6 hours. How To Make Smoked Shotgun Shells First, combine ground beef, ground pork, and shredded cheese in a large mixing bowl. When you follow the instructions above, you end up with a delicious appetizer that is guaranteed to be the star of your next cookout. Never wonder again what to use on your carefully prepared cooks again, DITCH THE BIG BOX STUFF Handcrafted in small batches right here in Bethlehem Georgia. Thank you!00:00 Introduction00:27 Par Boil Noodles01:01 Flame Thrower Grill Lighter01:32 Making Shotgun Shell Stuffing 02:27 Mix the Stuffing 02:57 Stuffing Trick03:50 Stuffing the shells 05:18 Bacon Wrap w/Trick06:11 Dusting with Rub 06:42 Put on the smoker08:25 Add Glaze 09:07 Removing from smoker 09:18 Taste Test 11:08 Outro Make sure to turn the shells over to glaze the underside evenly as well. For this recipe, you'll be cooking at 200f. I've even served them as a main dish! And maple bacon has a sweet maple flavor that can complement the savory flavors of the manicotti and the smokiness of the bacon. This makes sure you're familiar with all the steps, and hopefully, avoid making any rash decisions along the way. You may have to go back and re-wrap the first few you do as you go, you'll definitely get the hang of it by the 3rd or 4th shell. Then sprinkle the tops with the remaining 1/2 tablespoon of barbecue rub. A lot of people make them with Italian sausage, mozzarella, and parmesan and, while those are delicious, yall know I had to put a cowboy spin on the recipe. They will surely be the star of any gathering, from game night to family get-togethers! Smoked shotgun shells are delicious pasta tubes stuffed with meat and cheese. You can pop this on the smoker in the back half of your cook. Next my favorite part of the cook happened. Sprinkle the bacon with a little bit more of the BBQ Rub. Use a digital meat thermometer to check the internal temperature of the shells - you want them to reach 165 degrees F. Want to know the only way to make bacon wrapped sausage even better? Set your Traeger pellet smoker to a medium 250F for the first stage of cooking. Once the shotgun shells have cooled enough to handle, eat and enjoy! Hi Mark, Cook until the meat reaches an internal temperature of 165 degrees and the bacon is crispy. Wrap each shell with a slice of bacon, making sure to start and finish both ends on the bottom of the shell. Preheat your Traeger pellet smoker (or any other smoker) to 225-F. NO GARBAGE: Natural Ingredients. This post contains affiliate links. Instead, use the same time of rub that you would use to season brisket. Each bite is more delicious than the last and all with the convenience of a Traeger Pellet Grill. If you use the affiliate link, I will get a small commission with no extra cost to you. Paint with sauce if desired about 10 minutes before they are finished. Heat your smoker to 250 using your favorite wood pellets or smoking wood chips. Because these shotgun shells take less time to prepare, it's important to ensure the smoker is up to temperature and the wood is burning cleanly so as not to impart any off flavors or soot onto the food. baked shotgun shells recipe. The moisture in the meat inside and the bacon outside softens the hard pasta shell, which will take 4 hours at the very least. Let me introduce you to this delicious appetizer that is all the rage at the moment. In large mixing bowl, combine shredded cheddar cheese and cream cheese, then add seasoned meat. Return to the smoker and allow the sauce to tack up for 10 - 15 minutes. Preheat the smoker to 200 degrees F. In a large bowl combine the pork sausage, BBQ Rub, onion, garlic, and cheese. Divide the beef mixture into 10 equal portions. After 1 hour, brush on the BBQ sauce. Foood Recipes. It is easy to fill the shells by using a teaspoon to add the meat mixture a little at a time. The first step is to turn up the smoker's temperature to 250f. Finally, brush the shells with barbecue sauce just before taking them off the grill. Followed by a good rub of your favorite seasoning. For a full recap on how to make Smoked Shotgun Shells, check out the smoked shotgun shells video tutorialposted on the Beginners BBQ Outdoors YouTube channel. If Santa skipped your house this year and you need to buy your own smoker, checkout the Roughneck smoker collaboration between yours truly and Hasty Bake always handmade in the USA. Place the shotgun shells on a baking rack and place then into the smoker. Place each assembled shell on a baking sheet. This cookie is set by GDPR Cookie Consent plugin. This post may contain affiliate links. Set up a clean station on your worktop. Place the bacon-wrapped shotgun shells on a baking sheet lined with parchment paper or aluminum foil. This website uses cookies to improve your experience while you navigate through the website. Your email address will not be published. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc. I'm the BBQ man behind the Ole Blue Dog! Doing so would cut down on the amount of oils being absorbed by the manicotti shells, and that would result in a drier "shotgun shell". If they are at least 160 degrees, brush them in barbecue sauce and cook for an additional 10 minutes. Pack the mixture in as much as you can to avoid air pockets. Let the shotgun shells smoke for approximately 45 minutes or until the bacon is done and the sausage mixture is at a food-safe temperature (approximately 165 F). I used spicy Jimmy Dean pork sausage and made them up the night before and placed covered in fridge. Easy to prepare and ready in under 2 hours, you might want to make a double batch if you plan on having any leftovers! Why not leave a star rating and/or review in the comment section below. To flavor the ground beef and cheese mixture a beef rub is added. They wont come out as smoky but you can replicate that flavor with BBQ sauce or liquid smoke. If youre looking to prepare this smoked appetizer in advance, simply stuff the shells and wrap them in bacon. Step 4: Rest the Shotgun Shells (6 Hours) - Rest the shells in the fridge for 6 hours. Season across the top with the Hey Grill Hey Chicken Rub. 5 from 2 votes Print Pin Course: Appetizer Cuisine: American Heat the smoker to 250-275 degrees, and place the shells on a rack. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Any less the pasta will be hard and dry.. The next step is to wrap each shell in a thin slice of bacon. 8. Cut or break the lasagna sheet in half. When done sprinkle with your favorite BBQ rub. These Smoked Shotgun Shells are easy to prep and even easier to cook. Working with one cannelloni tube at a time, stuff each tube with the beef mixture. Put the shotgun shells directly on the grill gates or a wire rack. Hot Breakfast Sausage (Ground) 1 Large Egg Cup of Whole Milk (or Buttermilk) Cup of Cheese Cubes or 1 per Meatball 1 Ib. I was prepared to follow your advice, but after about an hour and forty-five minutes on the smoker at 225 they were cooked through and the bacon was nice and crispy. Rest the shells in the fridge for 6 hours. Then, stow them in an airtight container or bag and refrigerate them for up to 24-48 hours until youre ready to pop them on the grill. Can be frozen after cooking for up to three months and then thawed in the refrigerator. Just throw some queso blanco Velveeta in a smoker safe dish with a can of diced green chiles or RO-TEL and a splash of milk or Mexican crema. You can prep these guys in advance and keep them in the refrigerator until cooking time, which is convenient if you're planning a multi-item barbecue event. Here's how: Preheat your oven to 350F. A mixture of ground pork and ground beef is mixed with a homemade spice blend and shredded cheese, then stuffed inside uncooked manicotti shells and wrapped in bacon. Can I Use Other Ingredients in My Traeger Shotgun Shells? We have a weekly newsletter that you can sign up for that will get you our latest recipes, ideas for seasonal cooking, and updates on what events are happening in the cowboy cooking world. Cook until the meat reaches an internal temperature of 165 degrees and the bacon is crispy. Preferred smoking wood: applewood or cherrywood. 2022 Simply Meat Smoking, All rights reserved. Did you try this recipe? To prevent your pasta shells from becoming too hard or crunchy, consider stowing the stuffed shells in the fridge for about 6 hours before smoking. It's pretty easy to prepare smoked shotgun shells, unlike larger protein cooking like brisket or pork there is a lot more prep involved here. Make sure to cover the entire shell with bacon. There are two stages of cooking this yummy dish! Smoked shotgun shells are just pasta tubes stuffed with declious beef/pork usage, and cheese and wrapped up in crispy bacon. It does not store any personal data. Roll until it resembles a tube with the seam side down. We do not sell or share your information with anyone. Grilling Recipes. Why would this happen? The cookie is used to store the user consent for the cookies in the category "Other. But if you prefer to keep the temperature at 225F until the internal temperature of the shells reaches 165F, you can finish them off under the broiler in your oven for a few minutes to get that crispiness (keep a close eye on them and rotate). Fire up your smoker using hardwood lump charcoal and two pieces of Alderwood. Your email address will not be published. This incredible smoked bacon recipe is crispy and smoky on the outside, yet flavorful and gooey on the inside. (function($) {window.fnames = new Array(); window.ftypes = new Array();fnames[0]='EMAIL';ftypes[0]='email';fnames[1]='FNAME';ftypes[1]='text';fnames[2]='LNAME';ftypes[2]='text';fnames[3]='ADDRESS';ftypes[3]='address';fnames[4]='PHONE';ftypes[4]='phone';fnames[5]='MMERGE5';ftypes[5]='text';}(jQuery));var $mcj = jQuery.noConflict(true); In a large bowl, add the ground beef, chorizo, Rib Rub, Original Seasoning, onion, jalapenos, garlic, cheddar cheese, and Mozzarella cheese. You can add a splash of hot sauce to your favorite sweet BBQ sauce for an extra kick. Stuff and wrap 3. Nutritional Information is to be used as a general guideline only . And any smoker will work! Used your hands to mix through until formed and evenly dispersed. Cook at 325F (163C) for one hour. Email: charlie@simplymeatsmoking.com. That way, youre guaranteed juicier restaurant-quality food from the comfort of your backyard. Then, season to taste with your rub of choice. I guarantee this will be a favorite appetizer for years to come. No crunchy pasta here! Fill the manicotti shells with the meat filling, using your fingers to press the filling all the way through from end to end. . You could double or triple this blend in a pinch. Here is a quick snapshot of the ingredients you'll need for this recipe. Z Grills is a grill manufacturer with over 30 years of experience within the industry. Then stuff each uncooked manicotti shells with the portioned out ground beef mixture. And when it comes to applying the barbecue sauce over the smoked shotgun shells, use the same theory. Reheat in microwave. These shotgun shells take about an hour and a half so you can easily put them on during the middle of a brisket or pulled pork cook and have an awesome smokey snack as you wait for the main event! 16 years ago we bought a pellet grill and while using the grill with the manufacturers pellets we found that the overall experience was a bit less than expected. Once the smoker is up to temperature, open the pit door and glaze the outside of the bacon-wrapped shells with the barbecue sauce. Not to mention, they usually cook up fast and it's a great way to keep people happy while the main food is finishing up;-) . I mean I did use tofu instead of pork, and I used vegan bacon, and vegan cheese because duh! Finger Foods. The cookies is used to store the user consent for the cookies in the category "Necessary". Once you've read the recipe, gather all of your ingredients or mise en place, and then move on to the prep. Best Appetizer Recipes. You can precook the shells and then stuff and wrap them and get them in the smoker right away. For optimal results, seal up any leftover shells in an airtight container or storage bag, then store them in the fridge for up to 3-4 days. If using lasagna sheets put some of the filling at the bottom of the sheet. Tip: For a healthier alternative use ground turkey meat. (Seriously, what more do you need?). document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Hey there! Smoke On! We will assemble these, chill them, and smoke them all on the same wire rack. We are Vanessa and Mason Woodruff, a husband-wife team developing recipes inspired by our favorite foods in Central Texas and beyond. 2 Tablespoons Pickled Jalapeo Peppers, diced, Sprinkle of Your Favorite BBQ Rub (optional). In this one, I used Neeses breakfast sausage, cream cheese, and shredded cheese. Then use the handle of the teaspoon to pack the meat together. Remove from the smoker and let cool slightly before serving. . Let them cook for 2 hours at 225F (107C). You can also use cannelloni shells if you're. These meat-filled pasta shells look just like shotgun shells and taste like everyones favorite combination of meat, cheese, and bacon. The cookie is used to store the user consent for the cookies in the category "Performance". Add in the onion, jalapeno, garlic, and cheeses and mix well. So then you get people saying "I made these! You can substitute the cheddar for other cheeses if you like but try to stick to softer block cheeses, like Monterey jack cheese, pepper jack, mozzarella, or gouda. Cook 10 minutes, gently roll the shells and paint the other side. The three dips you see pictured here are my smoked guacamole salsa,smoked chipotle salsa, andthe smoked queso blanco from my chili cheese nachos. I had the perfect amount for 24 stuffed shells. Not only does this cook the shotgun shells but also will develop a smoky flavor. Be sure to sign up for our email list, or follow us on Pinterest, Facebook, or Instagram! It has become a new favorite appetizer that my friends and family love. Theyre a fun and filling appetizer that your friends and family will always ask you to bring anywhere youre invited for the rest of your life. Place the pan of shotgun shells on the smoker and close the lid. Give these a go: Jalapeo Popper Shotgun Shells How to make Jalapeo Popper Shotgun Shells These are pretty simple to make and don't take long to whip up. Shred the mozzarella cheese and set it aside until you're ready to make the shotgun shells. After an hour, the bacon should start to be crispy, and the internal temperature of the meat should be at least 165 degrees F. Brush the top of the smoked shells with your favorite bbq sauce. If your shotgun shells are packed with more meat, then you may need to smoke them a bit longer. These are one of my all-time favorite appetizers. The type of wood pellets you use will vary depending on the flavor you want to achieve. Close the smoker door and allow the shells to continue to crisp and cook for 30 minutes more, checking on them every 10 minutes. First cook the manicotti shells in a large pot of salted boiling water for 4-5 minutes until they are partially cooked but still firm. Close the lid and smoke at 200 degrees for about 1 hours or until the internal temperature of the pork reaches 160 degrees. Play around with what you enjoy and even use your favorite pellets for other dishes. With the shells at 165f, you can start glazing/crisping the bacon on the shells to finish them. Then crank up the heat to 275F if possible and give it another 30 minutes or so to help crisp the bacon. These crave-worthy Smoked Shotgun Shells are made with manicotti pasta stuffed with ground sausage and cheese, then wrapped in flavorful bacon and smoked on the grill. My Tex Mex smoked pork tenderloin uses a blend of 1/4 cup dark brown sugar and 2 tablespoons of hot sauce.

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