Mexican Style Smoked Shotgun Shells
These smoked shotgun shells are stuffed with spicy chorizo, jalapeno, and cheese and wrapped in bacon for a fun appetizer made on the smoker.
Ingredients
- 1 lb ground chorizo sausage
- 1 cup Mexican Shredded Cheese
- 1 TBSP Holy VooDoo BBQ Rub cajun or similar
- 1 jalapeno finely diced
- 1 clove garlic minced
- 1 lb bacon thin sliced
- Spicy BBQ Sauce
Instructions
- Preheat the smoker to 225 degrees F.
- Grab our a medium sized mixing bowl and combine the chorizo sausage, cheese, diced jalapeno, garlic, and 1 TBSP of the BBQ rub.
- Mix it all up by hand.
- Spoon mixture into a strong Zip-lock bag, cut an edge off, and pipe the filling into the manicotti shells. (then use your fingers to finish them if necessary).
- Next grab the bacon ( I used about 11/2 pieces per shell). Wrap them and try to cover as much of the shell as possible. Then sprinkle with a bit more BBQ Rub.
- Transfer them out to the preheated smoker and place them on the grates, close this lid and smoke for about 2 hours.
- Brush the tops, ends, and sides with some bbq sauce and let smoke for another 30 minutes.
- Pull when the internal temperature of the chorizo is 160 degrees, the shells are tender, and bacon is crisp to your liking.
Video
Notes
***Cooking times may vary according to your smoker and ability to keep the temperature.