![]() ![]() Inspiration for this recipe came from Chili Pepper magazine. Remove from the heat and let rest 10 minutes before serving. For this cook the time was an additional 15 minutes.ġ1. Put the lid back on the Pit Barrel Cooker and continue cooking the chicken until it reaches an internal temperature of 170 degrees F (for chicken thighs). Sprinkle a little of the Jack Stack rub on each piece of chicken. Sauce each chicken thigh and place back on the Pit Barrel Cooker, direct on the grill grate.ġ0. Mix equal parts of Jack Stack BBQ Sauce and honey in a bowl.ĩ. ![]() Remove the chicken thighs from the butter bath and discard the butter batch.Ĩ. After an hour remove the pan with chicken thighs from the Pit Barrel Cooker. Place the pan of chicken things in the Pit Barrel Cooker and cook for 1 hour.ħ. Season with the Jack Stack rub (or your favorite chicken seasoning).Ħ. Make sure the butter does not exceed half way up on the chicken.ĥ. ![]() Pour the melted butter in a disposable aluminum pan and add the chicken. Remove the chicken from the brine and pat dry with paper towels.Ĥ. Place the chicken in the brine and put in the refrigerator overnight.ģ. Mix brine ingredients in a large pot until the sugar and salt are dissolved.Ģ. ½ bottle Jack Stack BBQ Sauce, more info ġ.2-3 sticks melted butter (in the video, I started with 4 sticks of butter, but did not need this amount).Jack Stack BBQ Rub to taste, more info.½ cup Rhino Peri-Peri hot sauce (optional).I didn’t check the Pit Barrel Cooker temperature, but it usually runs approximately 275 to 300 degrees F. The next day, we’ll season the chicken with Jack Stack rub, smoke in the Pit Barrel Cooker and then finish the chicken off with a little Jack Stack BBQ Sauce. We will start by brining chicken thighs overnight. If you prefer to just put them directly on the grates, that is fine too.In this video recipe, we’ll show you how to make Butter-Bath Chicken on the Pit Barrel Cooker. Once your grill is preheated, lay the shotgun shells on a jerky tray or wire rack and place them on the grill. They are a blend of charcoal and cherry wood. I smoked these on my Camp Chef Woodwind 24 smoker with Camp Chef Charwood pellets. When you’re ready to smoke your shotgun shells, just fire up your smoker to 250☏. You can prep these ahead of time if you are cooking for a crowd and they can be stored in the fridge for up to 3 days prior to cooking. This gives the moisture in the meat and in the bacon time to penetrate the pasta so you won’t be left with crunchy pasta in the center of your shotgun shell. I was concerned about the manicotti cooking all the way through on the smoker, so I decided to let them sit in the fridge for about 6 hours before smoking them. When they’re all wrapped, sprinkle a little bit more of that barbecue rub over the top of each one. I used thick-cut bacon, but I honestly don’t think it will make much of a difference – so just use whatever bacon you have on hand. Once they are all stuffed, you’re just going to wrap each one in 2 slices of bacon. The fillingĪll you need to do is to take a bowl and combine ground beef, Monterey jack cheese, and a little bit of your favorite barbecue rub. I have noticed that some recipes opt to use either breakfast sausage or ground sausage, but I decided to use ground beef and season it myself so I could control the flavor profile. I think the hardest part of the entire recipe is stuffing the ground beef into the manicotti pasta without breaking them. These are honestly pretty simple to make. If you are short on time, you could try cooking the shells a little before stuffing them. The moisture from the meat softens the pasta which helps it cook while on the smoker. My technique to get perfectly cooked pasta is to leave the stuffed shells to sit in the fridge for about 6 hours before smoking them. In other recipes, I’ve noticed complaints about the pasta still being hard at the end of the cook. The key to making sure the noodles are fully cooked You could also cook these in an air fryer, although I haven’t done it myself so you’ll have to experiment with cooking times. You’ll miss out on some smokey flavor, but since you are using barbecue sauce and rub, these will still have a lovely bbq taste. Yes! While this is a recipe for “smoked” shotgun shells, there is no reason you can’t cook these in the oven and just follow the time and temperature guidelines in the recipe below. Looking for more great appetizers with bacon?.The key to making sure the noodles are fully cooked. ![]()
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