Smoked Bullets

The smaller version of Smoked Shotgun Shells, Smoked Bullets are bite-size bacon-wrapped meat and cheese stuffed rigatoni noodles that are smoked until delicious! Be the backyard hero and put a plateful of these out – then stand back ’cause they’ll disappear fast!

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Everything cooked on a smoker is fabulous, but there’s a special spot in my heart for Smoked Bullets. Downsized Smoked Shotgun Shells and Smoked Bullets are just about the tastiest thing on the planet.

What are Smoked Bullets? Imagine tender rigatoni pasta stuffed with a porky-cheesy-herby mixture. Then, wrap them in bacon and slow-smoke them until tender. A bit of BBQ sauce glazed on top puts these smoked appetizers over the top!

People positively lose their minds over how good these are. And, because they’re bite-sized, they’re the perfect appetizer and finger food for parties, events, potlucks, or anytime you want an amazing snack.

I won’t lie – these are a royal pain to make. You have to stuff each tiny rigatoni by hand, making sure that they’re well stuffed. Then, wrap each in bacon. BUT keep your eye on the prize because these flavor bombs are SO worth the trouble! I’ve also got a few tips and tricks for you, so be sure to scroll down to catch all that, and it’ll surely save you some time and headaches.

Smoked Shotgun Shells vs. Smoked Bullets

Can I Make Smoked Bullets On a Traeger Pellet Grill?

Heck yes. My trusty Traeger is exactly what I use. I love that I can smoke these low and slow until they’re tender and smoky, then crank up the heat to get a bit of a crisp on the bacon. You can also use a skillet or Blackstone to get the bacon crispy – but I’m jumping ahead a bit. You can make this Smoked Bullet recipe on any smoker that can sustain low heat.

Ingredients

• Rigatoni pasta – Rigatoni are about 1-inch long tubes that are wider than penne. Don’t substitute with penne—the wider diameter holds the filling better.
• Ground pork – Lean ground pork is fine. 90/10 or 85/15 both work. Don’t use extra lean (99/1)—it’ll be too dry.
• Cheese – Bust out the sharp cheddar cheese for this smoked appetizer recipe.
• Kosher salt – Use half as much if you’re using table salt. Table salt is saltier by volume.
• Garlic powder – Not garlic salt, or the filling will be too salty.
• Onion powder – Not onion salt, or the filling will be too salty.
• Oregano – Dried oregano. A little goes a long way—too much will overpower the other flavors.
• Ground black pepper – Freshly cracked tastes best, but pre-ground works.
• Bacon – Regular-cut bacon is fine. I use inexpensive bacon, and it works fine. Thick-cut bacon won’t cook through in time.
• BBQ sauce – Use your favorite BBQ sauce. Sweet or smoky both work.

How To Make Smoked Bullets

Scroll down for the full recipe card with exact measurements and printable instructions.

Start by bringing a large pot of salted water to a boil. Add the rigatoni and par-cook it for a few minutes until the pasta is just beginning to soften but is still firm enough to hold its shape. Drain the pasta and rinse it under cold running water to stop the cooking process completely.

Add the ground pork, cheese, salt, garlic powder, onion powder, oregano, and black pepper to a food processor. Pulse until the mixture becomes smooth and well combined, almost like a thick paste. This helps the filling pipe more easily into the pasta.

Stuff each rigatoni noodle with about 1 teaspoon of the pork filling, adding slightly more if your noodles are larger. A piping bag or zipper-top bag with the corner snipped off makes this process much easier and less messy.

Cut the bacon slices into thirds. Wrap one piece of bacon around each stuffed rigatoni and secure it with a toothpick if needed.

Arrange the bacon-wrapped pasta on a wire rack set over a baking sheet or smoker-safe pan. This allows the smoke to circulate evenly while catching any drippings underneath.

Preheat your smoker to 250°F and smoke the stuffed rigatoni for about 1 hour.

Increase the smoker temperature to 400°F, or as high as your smoker will go, and continue cooking for about 20 minutes until the bacon becomes crisp around the edges. You can also finish crisping the bacon on a hot Blackstone griddle or in a skillet on the stovetop if preferred.

Brush the smoked bullets generously with BBQ sauce, then reduce the smoker temperature back to 250°F. Return the smoked bullets to the smoker and cook for another 15 minutes, or until the BBQ sauce becomes glossy and slightly tacky.

Serve warm and enjoy.

Chef Jenn’s Tips

• Boiling the rigatoni tubes is essential – they won’t soften up on the smoker otherwise. Boil them until they are quite al dente. About 6 minutes should do the trick.
• Kosher salt is less salty than table salt. Use half the salt (1 teaspoon) if you use table salt.
• Pulsing the meat and cheese in the food processor makes the mixture very smooth, which makes it easier to push into the rigatoni tubes.
• You can try using a piping bag to squeeze the filling into the rigatoni, otherwise, just stuff them by hand.
• The bacon will unwrap and fall off if it doesn’t go at least all the way around the noodle and overlap a bit. No toothpicks are required!
• Smoking the bullet shells on a rack on a baking sheet just cuts down on the amount of bacon fat going through your smoker.

How To Serve Smoked Bullets

You don’t need anything more than a plate to put these Smoked Bullet Shells on! They’re fabulous as an appetizer or party pleaser or for tailgating if you’ve got a portable smoker. Serve them with extra BBQ sauce if you like. Take a tray of them to a potluck along with a tray of air fryer Bagel Bites, and you’ll be everyone’s bestie, or just whip up a batch of these as a snack with friends. You can also make the bigger version of this, Smoked Shotgun Shells, or other smoker appetizers like Smoked Salsa, Smoked Shrimp, or Smoked Queso. Or, make a meal out of them and serve these tasty cream horns for dessert!

Storage

Got leftover bullet shells? Pop them into an airtight container and store them in the fridge for 4-5 days. You can also freeze them. I like to freeze them on a baking sheet first, then break them apart and pop them in a freezer-safe bag for up to a few months. This way, you can just take out as many as you need and heat them up!