Smoked Shotgun Shells

Assemble the shotgun shells and place in the refrigerator for at least 4 hours or overnight.

1. Mix the Italian sausage, the ground beef and shredded cheese (and optional chili’s) in a large mixing bowl.
2. Stuff each noodle with the mixture being sure to leave no air.
3. Wrap each shell with a piece of bacon top to bottom (covering the openings) and a second piece wrapped around
4. Season the shells with BBQ seasoning.
5. Smoke for 1 hour at 300 degrees or 2 hours at 250 until the internal temperature is 165 and the bacon is crisp.
6. After 1 hour of smoking, brush with BBQ sauce