Smoked Shotgun Shells

Ingredients

• 1 lb ground beef
• 1 lb breakfast sausage
• 1 cup shredded cheddar or pepper jack cheese
• 4 oz cream cheese, softened
• 2–3 cloves garlic, minced
• 1–2 tbsp Worcestershire sauce
• 1 tbsp BBQ rub
• ½–1 tsp black pepper
• 1 box manicotti shells (uncooked)
• 12–14 slices thin-cut bacon

• Faith & Fire Signature Glaze — sweet, tangy, balanced heat
• Steadfast Bourbon BBQ Sauce — deep, bold, rich BBQ flavor

Instructions

1. In a bowl, combine ground beef, breakfast sausage, shredded cheese, cream cheese, garlic, Worcestershire, BBQ rub, and black pepper. Mix until well combined.
2. Stuff the meat mixture into uncooked manicotti shells. Pack them full — no air pockets.
3. Wrap each stuffed shell tightly with one slice of thin-cut bacon, overlapping slightly to cover end to end.
4. Recommended: Refrigerate 4–6 hours or overnight. This softens the shells for a more tender bite. You can cook them right away if needed — just expect slightly firmer pasta.
5. Preheat smoker to 250°F.
6. Place shells directly on grates. Smoke for 60–90 minutes until bacon starts to render and crisp.
7. When internal temp reaches ~150°F, brush with your chosen glaze — Signature or Steadfast Bourbon BBQ.
8. Continue cooking until bacon is fully rendered and internal temp hits 165°F. Double glaze in the last 10 minutes for that sticky, lacquered finish.
9. Optional upgrades: Add diced jalapeños to the filling for heat. Dust with extra BBQ rub before smoking. Mix a tablespoon of glaze into the filling for added depth. Rotate halfway through for even cooking.