Smoked Shotgun Shells

Smoking-Meat.com

"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" 

Smoking-Meat.com

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Press the shells in to the ground sausage to fill about half way.

1

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Insert a cube of cheese (cheddar, pepper Jack, etc.

2

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Flip and fill remaining shell with sausage.

3

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Wrap with slice of thin-cut bacon

4

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Season with Jeff's original rub

5

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Into the fridge for 8 hours (to soften the shells)

6

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Smoke at 225°F (107°C) for ~2 hours

7

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When the bacon is done, they are ready to eat!

8