Get ready to become the undisputed backyard hero with these incredible Smoked Bullets! Imagine bite-sized, perfectly smoked rigatoni noodles, generously stuffed with a savory blend of meat and cheese, then lovingly wrapped in crispy bacon. These miniature flavor bombs are the smaller, equally addictive cousins of the famous Smoked Shotgun Shells, designed to disappear almost as fast as you can put them out. Prepare for rave reviews and empty plates!
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Unleash the Flavor: Discovering Smoked Bullets
There’s something uniquely magical about food kissed by smoke, but if I had to pick a true showstopper, Smoked Bullets would be it. These culinary gems are the downsized, more convenient version of our beloved Smoked Shotgun Shells, packing an unparalleled burst of smoky, savory deliciousness into every single bite. They’re not just food; they’re an experience, a delightful surprise that elevates any gathering.
So, what exactly are Smoked Bullets? Envision perfectly tender rigatoni pasta, par-cooked just enough to hold its shape, then meticulously filled with a rich, herbaceous, and incredibly flavorful mixture of ground pork and sharp cheddar cheese. Each stuffed noodle is then lovingly enveloped in a thin strip of bacon, ready to embark on a slow, smoky journey. The final touch? A generous glaze of your favorite BBQ sauce, applied at just the right moment to create a sticky, glossy finish that is truly out of this world. These aren’t just appetizers; they’re conversation starters, taste bud tantalizers, and guaranteed crowd-pleasers.
The reaction to these morsels is always the same: pure, unadulterated delight. People simply lose their minds over how incredibly good they are. Their convenient bite-sized nature makes them the ultimate finger food – perfect for parties, tailgates, potlucks, game nights, or simply as an amazing snack to enjoy with friends and family. They offer all the robust flavor of a larger smoked dish, condensed into a perfectly poppable package that’s impossible to resist.
Why You’ll Fall in Love with Smoked Bullets
- Unforgettable Flavor: These aren’t just good; they’re *addictively* good. The combination of smoky bacon, savory pork and cheese, tender pasta, and sweet BBQ sauce creates a symphony of flavors that will have everyone reaching for more.
- The Ultimate Party Appetizer: Their convenient, one-bite size makes them perfect for mingling and snacking, eliminating the need for cutlery. They’re easy to serve and even easier to eat, ensuring they’ll be the first thing to vanish from any spread.
- Perfect for Meal Prep: While they take a little effort upfront, you can easily prepare them ahead of time and store them in the fridge, ready to be smoked whenever you desire. This makes entertaining a breeze!
- Freezer-Friendly: Should you somehow manage to have any leftovers (a rare occurrence!), these Smoked Bullets freeze beautifully. This means you can enjoy that incredible smoky flavor weeks or even months later, whenever the craving strikes.
- Impressive & Unique: Stand out from the usual BBQ fare. These smoked pasta shells are a unique and impressive dish that will undoubtedly make you the talk of the neighborhood and a true backyard culinary hero.
I won’t sugarcoat it: making these requires a bit of dedication. The process involves stuffing each individual rigatoni noodle by hand, ensuring they’re well-packed, and then meticulously wrapping each one in bacon. It’s a labor of love, but trust me when I say, the reward is immensely worth the effort. These flavor bombs are so incredibly delicious that every moment spent preparing them will feel justified the moment you take that first smoky, savory bite. Plus, I’ve gathered some invaluable tips and tricks further down to help streamline the process and save you from any potential headaches, making your Smoked Bullets journey as smooth as possible.
Smoked Shotgun Shells vs. Smoked Bullets: What’s the Difference?
The primary distinction between Smoked Shotgun Shells and Smoked Bullets boils down to size, and with size comes different serving experiences. Shotgun Shells are crafted using larger cannelloni tubes, making them substantial, often requiring three to four bites to finish. They are a hearty appetizer or even a light meal on their own.
Smoked Bullets, on the other hand, are delightfully small. Made with rigatoni pasta, they are designed to be a perfect one-bite experience. This bite-sized format makes them ideal for appetizers, finger foods at parties, or situations where you want something incredibly flavorful and easy to handle. While both offer the irresistible combination of bacon, meat, cheese, and smoke, the “bullets” offer a more concentrated burst of flavor in a more manageable package, perfect for grazing.
Whether you choose the larger Shotgun Shells or the smaller Bullets depends on your preference and the occasion, but both promise an unforgettable smoky delight. If you’re looking for maximum impact per bite and ultimate snackability, the Smoked Bullets are your go-to.
Smoking Smoked Bullets: Any Smoker Will Do!
Absolutely, you can make these incredible Smoked Bullets on a Traeger pellet grill! In fact, my trusty Traeger is often my smoker of choice for this very recipe. The beauty of a pellet grill like a Traeger is its ability to maintain precise low temperatures for that initial slow smoke, infusing the pasta, meat, and bacon with deep, rich smoky flavor until they’re perfectly tender. Then, you can effortlessly crank up the heat to achieve that desirable crispy texture on the bacon, without having to move your food to a different appliance.
However, don’t feel limited if you don’t own a Traeger. This versatile Smoked Bullet recipe can be successfully executed on virtually any smoker capable of sustaining a consistent low heat. Whether you have an electric smoker, an offset smoker, a charcoal smoker, or even a basic kettle grill set up for indirect smoking, you can achieve fantastic results. The key is consistent temperature control and patience for the smoke infusion. For that final crisp, if your smoker can’t get hot enough quickly, you can always finish them on a hot Blackstone griddle or even a skillet on your stovetop – a little trick for perfectly rendered, crispy bacon!
Essential Ingredients for Smoked Bullets
Crafting these delectable Smoked Bullets requires a thoughtful selection of ingredients that harmonize to create an explosion of flavor and texture. Here’s a detailed look at what you’ll need:
- Rigatoni pasta: This is the star of our “bullet” structure. Rigatoni noodles are tubular, typically about 1-inch long, and boast a wider diameter than penne, making them ideal for stuffing. Their ridged exterior also helps to hold onto that delicious BBQ sauce.
- Ground pork: Lean ground pork provides a fantastic base for our savory filling. Its mild flavor readily absorbs the spices and pairs beautifully with the cheese and bacon. You can opt for medium-lean if you prefer a bit more richness.
- Cheese: Sharp cheddar cheese is highly recommended for its robust flavor and excellent melting properties. It adds a tangy, rich dimension to the pork filling, creating a creamy texture when smoked. Feel free to experiment with other hard cheeses like Colby Jack or even a smoked Gouda for an extra layer of flavor.
- Kosher salt: Essential for seasoning the filling. Kosher salt has a larger grain and a less intense salty flavor than table salt, allowing for better control over seasoning. *Remember to use half the amount if substituting with regular table salt.*
- Garlic powder: A pantry staple that provides a foundational aromatic note, enhancing the savory depth of the pork and cheese mixture without being overpowering.
- Onion powder: Complements the garlic powder, adding another layer of sweet, savory allium flavor that deepens the overall profile of the filling.
- Oregano: This classic herb brings an earthy, slightly peppery warmth to the mixture, contributing to the “comfort food” feel of the dish.
- Ground black pepper: Freshly ground black pepper adds a subtle kick and brightens the other flavors in the filling. Adjust to your preference.
- Bacon: Regular-cut bacon works perfectly for wrapping. You don’t need thick-cut for this, as thinner slices will crisp up nicely and render their fat efficiently. Inexpensive bacon is perfectly fine here; its primary role is flavor and crispness.
- BBQ sauce: A good quality barbecue sauce is crucial for the final glaze. Choose your favorite, whether it’s sweet, tangy, spicy, or smoky. It adds a wonderful sticky, glossy finish and a burst of complementary flavor.
Crafting Your Smoked Bullets: A Step-by-Step Guide
For a detailed list of ingredients with precise measurements and full instructions, please refer to the comprehensive recipe card located at the bottom of this page.
- Par-cook the Rigatoni: In a large pot, bring generously salted water to a rolling boil. Add the rigatoni pasta and cook for just a few minutes, until it’s beginning to soften but still very al dente. This step is critical as the pasta won’t fully soften on the smoker. Immediately drain the pasta and rinse thoroughly with cold running water to stop the cooking process and cool them down, making them easier to handle.
- Prepare the Filling: Combine the ground pork, shredded cheddar cheese, kosher salt, garlic powder, onion powder, oregano, and ground black pepper in a food processor. Pulse the mixture until all ingredients are thoroughly combined and the texture is smooth, almost like a thick paste. This smooth consistency makes stuffing the noodles much easier.
- Stuff the Noodles: Carefully stuff approximately one teaspoon (or slightly more, depending on the exact size of your rigatoni) of the prepared pork filling into each par-cooked rigatoni noodle. For tips on making this process more efficient, be sure to check out the “Chef Jenn’s Tips” section below.
- Wrap in Bacon: Take each slice of bacon and cut it into approximately thirds. Then, meticulously wrap each stuffed rigatoni noodle with one-third of a bacon slice. Ensure the bacon overlaps slightly to secure it around the noodle without needing toothpicks.
- Initial Smoke: Arrange the bacon-wrapped rigatoni pasta on a wire rack, placed over a baking sheet. This setup allows for even smoke circulation and catches any rendered bacon fat. Place the rack on your smoker, preheated to 250°F (120°C), and smoke for about one hour. This step infuses the bullets with deep smoky flavor and begins to cook the pork and tenderize the bacon.
- Crisp the Bacon: Increase your smoker’s temperature to 400°F (200°C) or as high as it will go. Continue cooking for approximately 20 minutes, or until the bacon reaches your desired level of crispness. Alternatively, for an even crisper bacon, transfer the bullets to a preheated hot Blackstone griddle or a skillet on your stovetop for a few minutes, flipping as needed.
- Glaze with BBQ Sauce: Brush the Smoked Bullets generously with your favorite barbecue sauce. Reduce the smoker temperature back down to 250°F (120°C) and continue to smoke for another 15 minutes. This allows the BBQ sauce to set, becoming glossy and beautifully tacky, adhering perfectly to the bacon and pasta.
- Serve and Savor: Remove the Smoked Bullets from the smoker. Allow them to cool slightly before serving. Prepare for an instant disappearance!
Recommended Pairings & Other Smoked Delights
Chef Jenn’s Essential Tips for Perfect Smoked Bullets
Making Smoked Bullets can be a bit fiddly, but these pro tips will ensure your efforts are rewarded with perfectly delicious results every time:
- Par-boiling is Non-Negotiable: Do not skip boiling the rigatoni tubes! The pasta will not soften sufficiently on the smoker alone, leaving you with crunchy, uncooked noodles. Boil them until they are very al dente, about 6-7 minutes. They should be pliable but still have a firm bite, as they will continue to cook on the smoker.
- Salt Smarter: Remember that kosher salt is less salty by volume than table salt. If your recipe calls for two teaspoons of kosher salt and you’re using table salt, use only one teaspoon to prevent over-salting.
- Food Processor for Smooth Filling: Pulsing the meat, cheese, and spices in a food processor is a game-changer. It creates an incredibly smooth, uniform mixture that is significantly easier to pipe or push into the narrow rigatoni tubes. Don’t skip this step if you have a food processor!
- Stuffing Techniques: For the quickest and cleanest stuffing, a piping bag fitted with a large round tip (or even just the corner snipped off a Ziploc bag) works wonders. If you don’t have one, simply use your fingers or a small spoon. It takes patience, but it’s worth it.
- Bacon Security: When wrapping the bacon, ensure that each strip goes all the way around the rigatoni and overlaps itself by at least a quarter-inch. This overlap is crucial for the bacon to adhere and stay put during smoking, eliminating the need for toothpicks. As the bacon fat renders, it will essentially “glue” itself together.
- Rack and Sheet Method: Smoking the bullet shells on a wire rack placed over a baking sheet serves two important purposes: it allows for excellent airflow around each bullet, ensuring even cooking and smoke penetration, and it catches any rendered bacon grease, keeping your smoker cleaner and preventing flare-ups.
- Crisp to Perfection: Don’t be afraid to crank up the heat at the end! That final burst of high heat is what transforms the bacon from soft to beautifully crispy. If your smoker struggles to reach high temperatures quickly, don’t hesitate to transfer the bullets to a hot griddle or skillet for a few minutes for that perfect bacon crunch.
- Experiment with BBQ Sauce: While any good BBQ sauce works, try different varieties! A sweet and sticky sauce will caramelize beautifully, while a spicier sauce will add a pleasant kick. Don’t be shy with the glaze!
Serving Smoked Bullets: Occasions and Pairings
Smoked Bullets are incredibly versatile and require little more than a platter for serving! They are truly fabulous as a standalone appetizer, ideal for making a splash at any party, or perfect for tailgating events if you have a portable smoker. For those who love extra zest, offer a side of additional BBQ sauce for dipping.
If you’re heading to a potluck, bring a tray of these alongside other easy crowd-pleasers like air fryer Bagel Bites, and you’ll instantly become everyone’s favorite guest. Or, simply whip up a batch as a fantastic snack to share with friends during a casual get-together. Beyond just appetizers, you can turn these into a hearty meal by serving them with a simple green salad or some grilled vegetables.
Looking for other smoked appetizer inspiration? Explore the larger version of this recipe, Smoked Shotgun Shells, for a more substantial bite. Or, dive into other delightful smoker appetizers like refreshing Smoked Salsa, succulent Smoked Shrimp, or creamy Smoked Queso. And for a sweet finish to any meal, consider serving these tasty cream horns for dessert!
Storage and Make-Ahead Options
These Smoked Bullets are so popular that leftovers are rare, but if you do manage to have some, they store beautifully! Simply place any leftover bullet shells in an airtight container and keep them in the fridge for up to 4-5 days. They reheat wonderfully in the microwave, oven, or even back on the smoker for a quick refresh.
For longer storage, Smoked Bullets also freeze perfectly. My preferred method is to first freeze them individually on a baking sheet until solid. This prevents them from sticking together. Once frozen, transfer them to a freezer-safe bag or container, where they will keep for up to a few months. This way, you can easily pull out just the amount you need and reheat them whenever you’re craving that smoky, cheesy goodness!
Step-by-Step Visual Guide
Print
Pin
Smoked Bullets
Course
Appetizers
Cuisine
American
Keyword
bacon wrapped smoked pork tenderloin, baked pasta, pellet smoker, rigatoni, smoked bullets
Prep Time
30 minutes
Cook Time
2 hours
Servings
6
servings
Calories
1174
kcal
Author
Chef Jenn
Equipment
- Traeger pellet smoker or other smoker
- Pellets
- Wire rack
- Baking sheet
Ingredients
- 10 ounces rigatoni pasta
- 1 pound lean ground pork
- 1 cup shredded cheddar cheese
- 2 teaspoons kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 1/2 teaspoon ground black pepper
- 1 pound bacon
- 1/2 cup barbecue sauce
Instructions
- Bring a large pot of salted water to a boil and par-cook the rigatoni for a few minutes until just starting to get soft, about 6 minutes. Then drain them and chill them with cold running water.
- Add the ground pork, cheese, salt, garlic powder, onion powder, oregano, and black pepper to a food processor and pulse until well combined and almost like a paste.
- Stuff about a teaspoon (maybe a bit more depending on the actual size of your noodles) with the pork filling. See my tips below for hints on how to make this easier.
- Cut the bacon slices into about thirds, then wrap each stuffed rigatoni with 1/3 of a slice of bacon.
- Smoke the bacon-wrapped rigatoni pasta on a rack over a baking sheet on your smoker set to 250-F for about an hour.
- Turn the heat up to 400F (or as high as it’ll go) and cook them for about 20 minutes until crispy. Or, pop them onto a hot Blackstone griddle or even a skillet on the stovetop to crisp the bacon a bit.
- Brush the Smoked Bullet Shells with BBQ sauce and drop the heat to 250-F and smoke for another 15 minutes or until the BBQ sauce is glossy and tacky.
- Serve and enjoy!
Nutrition
Serving:
8
bullets
|
Calories:
1174
kcal
|
Carbohydrates:
46
g
|
Protein:
24
g
|
Fat:
99
g
|
Saturated Fat:
39
g
|
Polyunsaturated Fat:
10
g
|
Monounsaturated Fat:
43
g
|
Cholesterol:
145
mg
|
Sodium:
1303
mg
|
Potassium:
408
mg
|
Fiber:
2
g
|
Sugar:
9
g
|
Vitamin A:
254
IU
|
Vitamin C:
1
mg
|
Calcium:
170
mg
|
Iron:
2
mg
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
Want More Delicious and Easy Smoker Recipes?
If you’ve enjoyed the smoky goodness of these Smoked Bullets, you’re in for a treat! Our collection is brimming with mouth-watering recipes designed to maximize your smoker’s potential and impress your guests with minimal fuss. Explore some of our other fantastic creations:
- Perfectly Seared Steaks on the Blackstone Griddle
- Tender and Flavorful Smoked Lamb Chops
- Hearty and Easy Leftover Roast Beef Stroganoff
- Simple Yet Delicious Smoked Asparagus
Whether you’re a seasoned pitmaster or just starting your smoking journey, these recipes are sure to inspire and delight. Happy smoking!