Ingredients
Equipment
Method
- In large bowl, combine ground beef, chorizo, softened cream cheese, cheddar cheese, salt, pepper, garlic powder, and paprika. Mix thoroughly with hands until completely integrated and uniform.
- Stuff uncooked manicotti shells with filling using piping bag or zip-top bag with corner cut. Pack tightly with no air gaps. Filling should be visible at both ends.
- Wrap each stuffed shell with one slice of bacon in overlapping spiral pattern. Tuck end underneath. Optionally season outside with salt, pepper, or BBQ rub.
- Preheat smoker to 250°F with preferred wood or pellets.
- Place bacon-wrapped shells on smoker grates. Close lid. Smoke 90 to 120 minutes until bacon is crispy, shells are tender, and internal temperature reaches 165°F. If bacon needs more crisping, increase temperature to 275 to 300°F last 10 to 15 minutes.
- During last 10 minutes, brush shells with BBQ sauce. Let sauce caramelize and become glossy.
- Remove from smoker. Rest 5 to 10 minutes. Serve whole or sliced in half diagonally.
Nutrition
Notes
Use uncooked manicotti shells. They cook perfectly in smoker. Pre-cooked shells become mushy.
Cream cheese must be softened to room temperature. Cold cream cheese won't mix properly.
Pack filling tightly with no air pockets. Air pockets cause shells to collapse.
Thin-sliced bacon works better than thick-cut. Thick bacon takes too long to crisp.
Can prepare shells ahead and refrigerate up to 24 hours before smoking. Bring to room temperature 30 minutes before cooking.
Bear Mountain Gourmet BBQ pellets, oak, hickory, or competition blend all work well.
Rest shells 5 to 10 minutes before serving so cheese sets. Store leftovers up to 3 days refrigerated. Reheat in 350°F oven 15 to 20 minutes until warmed through.