Smoked Shotgun Shells

Smoked Shotgun ShellsIngredients:

**Mixture:**

– 1 lb Italian sausage

– 4 oz Mozzarella cheese

– 4 oz Cream cheese

– 2 tsp Barbecue rub

**Shotgun Shells:**

– 12 Manicotti shells

– 1 lb Bacon

– 1/2 cup Barbecue sauce

– 1/2 cup Barbecue rub

Instructions:

1. Set cream cheese at room temperature and shred the mozzarella. Set aside.
2. In a large bowl, combine the Italian sausage, cream cheese, shredded mozzarella, and 2 tsp of barbecue rub.
3. Transfer the meat mixture to a piping bag and fill the uncooked manicotti shells halfway. Turn the pasta tubes and fill the other half. If you don’t have a piping bag, any utensil that fits will do.
4. Wrap the stuffed shells with bacon, ensuring full coverage.
5. Place the wrapped shells on a wire rack over a sheet pan and apply a generous amount of barbecue rub.
6. Allow the shells to rest for 4 hours to overnight.
7. Preheat the smoker to 250°F and use your preferred wood choice for smoking.
8. Place the shotgun shells away from direct heat and let them smoke for an hour. After 30 minutes, turn them for even cooking.
9. After an hour, increase the heat to 350°F for 15 minutes to crisp up the bacon.
10. Once the bacon is crispy, apply barbecue sauce and cook for an additional 15 minutes.
11. Remove the smoked shotgun shells from the smoker and let them rest for 5 minutes.
12. Serve them whole or cut into medallions for a mouthwatering presentation.