Smoked shotgun shells

When you’re ready, set the smoker to 250 degrees Fahrenheit. Use your preferred choice of wood.

Place the shotgun shells far from the heat source and allow them to smoke for one hour.

After the first 30 minutes, turn the shells to guarantee even cooking.

After an hour of smoke, turn the heat up to 350 degrees Fahrenheit for about 15 minutes to crisp up the bacon.

Once the bacon has crisped up enough for your liking, apply your favorite barbeque sauce and continue to cook at 350 for about 15 minutes.

1/2 cup Barbecue sauce

Once done, remove the shotgun shells from the smoker and allow them to rest, setting up the sauce for about 5 minutes.

Serve whole or cut into medallions