In today's video I am cooking up some smoked jalapeno popper shotgun shells on the Traeger pellet grill. Now, my previous smoked shotgun shells video absolutely blew up thanks to all you fine folks watching! I had a TON of recommendations about adding jalapenos to the recipe and that is what prompted this recipe. Everyone loves smoke jalapeno poppers, so I figured I'd make some smoked jalapeno popper shotgun shells, and I have to say these were AMAZING! I liked them better than the original smoked shotgun shells I previously posted! The original smoked shotgun shells recipe is fantastic, but if you want to kick it up a notch you have to try these! I also opted to prep these shotgun shells the night before and let them sit in the fridge overnight. What this did was soften the shells even more and made for a delicious bite!

| Ingredients |

-1lb Hot Pork Sausage
-1 and 1/2 cup of shredded cheddar cheese
-1 pack of manicotti shells
-1LB of center cut bacon
-Two diced jalapenos
-1 block of cream cheese
-Tailgaters BBQ Part Rub
-SuckleBusters Honey BBQ Rub
-SuckleBusters Honey BBQ Sauce

| Instructions |

Prep:

1. Remove the pork sausage from packaging and add to a large bowl.

2. Season the pork sausage to taste with Tailgaters BBQ Party Rub.

3. Mix in 1 and 1/2 cups of shredded cheddar cheese until well incorporated.

4. Add 1 block of cream cheese and the diced jalapenos and mix until well incorporated.

5. Remove a manicotti shell from the package and carefully start stuffing it with the sausage, cheese, cream cheese, and diced jalapeno mixture until it is halfway stuffed, and then began stuffing the other side until the shell is completely stuffed with the pork and cheese mixture. Repeat the process until your sausage mixture is gone.

6. After the shells are stuffed, carefully wrap them in bacon and do your best to completely cover the entire shell so there no dry and crunchy spots after the cook.

7. Once all the shells are wrapped in bacon, season liberally with SuckleBusters Honey BBQ seasoning, and put on a baking sheet and into the refrigerator overnight.

| Cooking |

1. Set the temperature to 300º F.

2. Let the shotgun shells smoke for approximately 45 minutes or until the bacon is done and the sausage mixture is at a food safe temperature (approximately 165º F).

3. Once the shotgun shells are done, brush a light layer of SuckleBusters Honey BBQ sauce on each shotgun shell.

4. Allow the BBQ sauce to set on the shells for approximately 3-5 minutes while on the smoker.

5. Once the glaze has set, remove from the smoker to cool for approximately 5 minutes.

6. Once the shotgun shells have cooled enough to handle, eat and enjoy!


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