BBQ Shotgun Shells with Bison & Pork Recipe

BBQ Shotgun Shells on the Traeger

Every now and then, a recipe comes along that’s just plain fun to make and even more fun to eat. That’s exactly what these BBQ Shotgun Shells are all about. Imagine ground bison and pork sausage stuffed inside a manicotti shell, wrapped in bacon, smoked low and slow, then finished with a sticky glaze of BBQ sauce. They’re meaty, smoky, cheesy (if you want to sneak some in), and a total showstopper.

Here’s what I’ll cover:

• Why BBQ Shotgun Shells are a must-try recipe
• The simple list of ingredients you’ll need
• The best wood pellets for big smoke flavor
• Step-by-step instructions on the Traeger
• Pro tips, FAQs, and my final thoughts

Let’s get started!

Why Make BBQ Shotgun Shells?

If you’re looking for a recipe that’ll blow minds at your next cookout or game day, this is it. These “shells” don’t just look cool—they pack serious flavor. The mix of bison and pork brings richness, the bacon crisps up beautifully, and the BBQ sauce ties everything together with that sticky-sweet finish.

• Unique and unforgettable – not your average BBQ snack.
• Bold flavor combo – smoky bacon, juicy bison, and pork sausage in every bite.
• Perfect for parties – easy to prep ahead and guaranteed to impress.

Ingredients

Meat

• 1 lb ground bison
• 1 lb ground pork sausage
• 12 slices of bacon

Pasta

• 12 manicotti shells

Rubs & Seasonings

• 1 tbsp Rock’s Coffee Rub (optional, for added depth)
• 1 cup Rocks Irish Whiskey BBQ sauce (your favorite brand or homemade)

Best Wood Pellets for This Recipe

• Traeger Signature Series – a balanced mix that works with any protein.
• Hickory – bold, smoky, and classic.
• Maple – a little sweeter to complement the BBQ glaze.

Step-by-Step Instructions

Step 1: Prep the Shells (20 minutes)

• In a bowl, combine ground bison and pork sausage.
• Season with Rock’s Coffee Rub.
• Carefully stuff the mixture into uncooked manicotti shells.
• Wrap each shell with a slice of bacon, seam side down.

Step 2: Chill Overnight (8–12 hours)

• Place stuffed shells on a tray.
• Cover and refrigerate overnight—this allows the pasta to soften from the meat and bacon juices.

Step 3: Smoke the Shotgun Shells (1.5 hours)

• Preheat Traeger to 275°F.
• Season with Rocks Coffee Rub.
• Place shells directly on the grate, bacon seam side down.
• Smoke for about 1.5 hours until bacon starts to crisp.

Step 4: Sauce and Finish (30 minutes)

• Brush each shell generously with Rocks Irish Whiskey BBQ sauce.
• Cook another 30 minutes until bacon is fully crisp and sauce is caramelized.

Step 5: Slice and Serve (5 minutes)

• Let cool slightly before slicing into medallions.
• Serve as an appetizer or a main dish with extra BBQ sauce, a little ranch, or your favorite dipping sauce on the side.

Quick Recap

• Stuff manicotti shells with bison and pork sausage.
• Wrap in bacon and refrigerate overnight.
• Smoke at 275°F for 1.5 hours.
• Glaze with BBQ sauce and cook another 30 minutes.
• Slice and serve hot.

Pro Tips

1. Don’t skip the overnight rest – it keeps the pasta tender without pre-boiling.
2. Fully wrap the bacon – make sure the bacon fully wraps the entire pasta shell so they fully cook.
3. Play with fillings – add shredded cheese, diced jalapeños, or onions to the meat mix.

Common Questions

Q: Do I have to use bison?
Nope! Ground beef or venison works just as well, but bison brings a rich, lean flavor.

Q: Can I boil the shells first?
I wouldn’t—boiling makes them too soft to hold up on the smoker. The overnight rest does the trick. Just make sure the bacon fully wraps the shells.

Q: What’s the best BBQ sauce for this?
Go with your favorite—sweet sauces caramelize beautifully, but spicy ones bring a fun kick.

Q: Can I prep these for a big party?
Yes! Make a big batch, refrigerate overnight, and throw them all on the smoker before serving.

Final Thoughts

BBQ Shotgun Shells are one of those recipes that are just plain fun—half BBQ, half showpiece, and all flavor. The smoky bacon, savory filling, and sticky BBQ glaze make them a hit every time I make them.

Ready to try it? Fire up your Traeger, stuff those shells, and let the smoke do the work.