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Mexican Style Smoked Shotgun Shells

5 from 1 vote
These smoked shotgun shells are stuffed with spicy chorizo, jalapeno, and cheese and wrapped in bacon for a fun appetizer made on the smoker.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Servings: 10 servings
Course: Appetizer, Main Course
Ingredients Method Video Notes

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

Method
 

  1. Preheat the smoker to 225 degrees F.
  2. Grab our a medium sized mixing bowl and combine the chorizo sausage, cheese, diced jalapeno, garlic, and 1 TBSP of the BBQ rub.
  3. Mix it all up by hand.
  4. 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).
  5. 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.
  6. Transfer them out to the preheated smoker and place them on the grates, close this lid and smoke for about 2 hours.
  7. Brush the tops, ends, and sides with some bbq sauce and let smoke for another 30 minutes.
  8. 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.