Ingredients
Scale
- 2 tbsp Sweet Preacher Rub
- 2 tbsp Rodeo Ranch
- 1 lb regular sliced bacon
- 12 manicotti
- 1 block cream cheese
- 1 cup mozzarella cheese
- 2 lbs boneless skinless chicken thighs
- 8 oz Buffalo sauce
- 2 tbsp chives
Instructions
- Season 2 pounds of boneless skinless chicken thighs then grill them at 375 F until an internal temp of 165F. You can also use a rotisserie chicken if you are short on time
- In a bowl, combine and mix: 1 block softened cream cheese, 1 cup shredded mozzarella cheese, 2 lbs chopped chicken, 1 tbsp chives and 2 tbsp of buffalo sauce.
- Place mixture in a piping bag and stuff the inside of each manicotti noodle.
- Tightly wrap the stuffed manicotti with a slice of bacon then season the bacon with Sweet Preacher rub.
- Put the stuffed and wrapped shells in the refrigerator for at least 2 hours – preferably 6 hours. The longer you are able to wait, the more softened your inner noodle will be.
- Place the shells on a wire rack then smoke them at 250F for 90 minutes using cherry wood.
- At the 75 minute mark, your bacon is almost fully cooked and the inner manicotti shell will begin to soften. Baste each shell with buffalo sauce on all sides.
- 15 minutes later, remove them from the smoker
- Serve them on a dish and drizzle ranch or blue cheese over the shotgun shells and garnish with green onions.
- Prep Time: 20
- Cook Time: 90
