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texas smoked shotgun bbq
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Smoked Gun Shells Recipe with Chorizo

Prep Time35 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 55 minutes
Course: Main Course
Cuisine: American
Servings: 2
Calories: 450kcal

Ingredients

  • (2) 8  ounce boxes manicotti shells
  • 1 pound Bacon thinly cut
  • 1 pound ground chorizo sausage
  • 1 tbsp Crushed garlic
  • 1/2 tsp Garlic powder
  • 1 onion medium finely diced
  • 2 tbsp Bbq spice mix
  • 2 cups Shredded cheddar cheese
  • 3/4 cup Cream cheese
  • 1 Jalapeno diced
  • 1/3 cup barbecue sauce

Instructions

  • Before we begin, it's important to preheat the smoker to 275°C. This will ensure that the bacon gets crispy and the flavors meld together perfectly.
  • In a large bowl, mix chorizo sausage, onion, crushed garlic or garlic powder, BBQ spice mix, cheddar cheese, cream cheese, and diced jalapeños thoroughly mix by hand.
  • Next, we need to prepare the mini chorizo shells. Boil the minicoti shells for just 2 minutes, then drain them and let them dry.
  • You can either fill the shells by hand or use a zip lock bag or a jerky gun for easier and more precise filling. The choice is yours!
  • Wrap slices of bacon around each shell (I covered the ends. Might need two pieces of bacon). Sprinkle some BBQ mix on shells.
  • Now it's time to put shells into the smoker. Cover the smoker and cook for 55-60 minute. This will allow the flavors to develop and the bacon to become tender and crispy.
  • Once the cooking time is up, it's time to add the glaze. You can choose from a variety of glazes such as BBQ sauce, balsamic glaze, or even buffalo sauce. Apply the glaze generously to the jalapeno poppers and cook for an additional 15 minutes at a temperature of 300°C. This will give the poppers a beautiful caramelized finish.
  • To ensure that the jalapeno poppers are cooked to perfection, check the internal temperature with a thermometer. The temperature should reach 165°C, and the bacon should be tender and crispy. Once you've reached this point, you can be confident that your poppers are ready to be enjoyed!
  • Now that your Smoked Bacon-Wrapped Jalapeno Poppers are cooked to perfection, it's time to serve and enjoy them.

Notes

After wrapping shotgun shells refrigerate them for 4 hours or overnight then you do not need to boil them. Fat from the bacon will soften shells and they will not hard after cooking.
Make them a night before and refrigerate overnight for best results. it will soften the shell perfectly before smoking.
If you are using gluten-free manicotti ( jovial brand) then boil them for 2 minutes and dry completely before wrapping.
Nutrition Values
Protein:  20 grams
Carbohydrates:  40 grams 
Dietary Fiber: 4 grams
Fat: 25 grams 
Saturated Fat:10 grams
Cholesterol: 60 milligrams.
Sodium: 750 milligrams.