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### 🔥 Instructions
#### 1. **Make the Filling**
In a bowl, combine ground meat, cheese, and seasonings. Mix well until fully combined. You can also fold in finely chopped jalapeños for heat.
#### 2. **Stuff the Shells**
Using a piping bag or spoon, carefully stuff the uncooked manicotti shells with the meat mixture. Fill both ends to ensure there are no gaps.
#### 3. **Wrap with Bacon**
Wrap each stuffed shell in a strip of bacon. Make sure the ends of the bacon slightly overlap to help them stay secure during smoking. Use toothpicks if needed.
#### 4. **Chill (Optional, But Recommended)**
Refrigerate the wrapped shells for 2–4 hours. This softens the pasta slightly and helps everything hold together better on the smoker.
#### 5. **Smoke**
Preheat your smoker to 250°F (120°C). Place the shells directly on the rack or a wire rack over a baking sheet. Smoke for about 2 hours, or until the bacon is crispy and the internal temp of the meat reaches 165°F (74°C).
#### 6. **Glaze & Finish**
In the last 15–20 minutes, brush on your favorite BBQ sauce and let it caramelize.
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### 🍴 Tips & Variations
* **Don’t boil the pasta first** – The smoke and meat juices cook it slowly, right on the grill.
* **Want them crispier?** Finish on high heat or broil for a minute or two.
* **Add more cheese** – Stuff a cheese stick or cube into the center of the filling.
* **Go spicy** – Use hot Italian sausage and a spicy BBQ glaze.
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### 🥳 Perfect For:
* Game day snacks
* BBQ parties and cookouts
* Tailgates
* Crowd-pleasing appetizers or hearty sides
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### 💥 Final Thoughts
**Smoked Shotgun Shells with Bacon** are everything you want in a BBQ dish—smoky, savory, juicy, cheesy, and wrapped in crispy bacon. They’re surprisingly easy to make, ridiculously satisfying to eat, and guaranteed to earn you grill master status.
So the next time you fire up your smoker, forget the basics—**load up some shotgun shells** and prepare to wow your guests with every delicious bite.
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Would you like a printable version of this recipe or smoker time adjustments for different meat types?
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