Smoked shotgun shells are delicious pasta tubes stuffed with meat and cheese. Wrapped in bacon, seasoned with rub, and finished with your favorite BBQ sauce no one could pass up these amazing appetizers.
In a large mixing bowl combine the ground beef, pork breakfast sausage, and cheese.
Fill a large plastic bag and clip the corner off to use as an easy way to stuff the pasta.
If using lasagna sheets put some of the filling at the bottom of the sheet. Roll the sheet to create a tube finish with the seam side down.
Wrap in bacon, and place on a baking sheet. Sprinkle with BBQ rub.
Cook in a smoker at 250-275 degrees until the meat reaches an internal temperature of 165 degrees and the bacon is crispy. Brush with BBQ sauce the last few minutes of cooking.
Serve immediately, or store in an airtight container or bag for up to one week. Can be frozen after cooking for up to three months and then thawed in the refrigerator. Reheat in the oven.