Smoked Shotgun Shells

Smoked Shotgun Shells


  • 12 lasagna noodles
  • 1 lb ground pork sausage
  • 6 sticks string cheese
  • 8 oz shredded pepper jack cheese
  • 1 Tbsp BBQ Rub (your choice)
  • 18-24 slices thin bacon
  • 1 cup Blazin' Boar BBQ Sauce
  • Salt & Pepper (to taste)


  • Preheat smoker to approximately 225º F.
  • Fill a large pot with salted water and bring it to a boil on your stove. Boil lasagna noodles for approximately 10 min until they are flexible but still slightly firm.
  • In a mixing bowl, combine the sausage, shredded pepper jack cheese, BBQ rub and salt & pepper.
  • Portion the sausage into 12 equal amounts. Slice the string cheese lengthwise. Form the sausage into flat patties and wrap it around the cheese to make a cheese-stuffed sausage log.
  • Roll the lasagna noodles around the log, then wrap it in 1-2 slices of bacon.
  • Place the shells on your smoker and smoke for 1 hour. After 1 hour, coat the shotgun shells with the Blazin’ Boar sauce using a basting brush. Be sure to coat them thick on all sides to keep the noodles soft. Cook for another hour until the internal temperature reaches 160º F.
  • Remove from the smoker and serve.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating