Cheeseburger Shotgun Shells

Directions

1. Combine the sausage mince and Lane’s brisket rub

2. Bring a large pot of water to the boil. Add your cannelloni shells and cook for 1-2 mins or until the start to become flexible. You don’t want to cook them at this stage, they should be in long enough just to take on a little moisture.

3. When done remove the shells from the water and set aside to cool

4. Slice the mozzerella into 5x10mm sticks a little smaller than the length of the pasta shells

5. insert a cheese stick into the cannelloni shells and carefully stuff the rest of the shell with the sausage mince.

6. Wrap the shell with a bacon rasher and repeat for all the other shells.

7. Heat your smoker to 350f/180c and add your stuffed shells. When the bacon begins to render glaze with Lane’s Kinda Sweet and drop the temp down to 250f/130c

8. Check and glaze every 30 mins for 1.5 hours. Once the shells have taken on a nice amount of smoke and built up a shiny glaze remove from the smoker and allow to cool for 5 mins

9. Once the shells have cools slightly, serve and eat immediately