Smoked Shotgun Shells
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"Smoked shotgun shells (sausage and cheese stuffed manicotti wrapped in bacon and then smoked) are cleverly named and every bit as delicious as they look"
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Press the shells in to the ground sausage to fill about half way.
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Insert a cube of cheese (cheddar, pepper Jack, etc.
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Flip and fill remaining shell with sausage.
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Wrap with slice of thin-cut bacon
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Season with Jeff's original rub
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Into the fridge for 8 hours (to soften the shells)
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Smoke at 225°F (107°C) for ~2 hours
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When the bacon is done, they are ready to eat!
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