clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Smoked Brisket Stuffed Shells with Zombie Dust Beer Cheese

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews


  • Jumbo pasta shells
  • Smoked brisket, shredded or cut into chunks
  • Your favorite BBQ sauce
  • Zombie Dust Beer Cheese
  • Cooking spray
  • BBQ seasoning
  • Green onion, chopped (for garnish)
  • Pickled red onion or pickled jalapeños (for garnish)


  1. Prepare the Shells:
    • Cook the jumbo shells according to the package instructions for pre-baking.
    • Once boiled, drain and cool the shells on a cookie sheet lined with cooking spray to prevent sticking.
  2. Stuff the Shells:
    • In a bowl, mix the shredded smoked brisket with enough BBQ sauce to coat it well.
    • Take each shell and stuff it generously with the brisket mixture.
  3. Assemble the Dish:
    • Arrange the stuffed shells in an overlapping circle inside a cast-iron skillet.
    • Drizzle additional BBQ sauce over the shells and sprinkle with BBQ seasoning for extra flavor.
    • Cover the shells generously with Zombie Dust Beer Cheese.
  4. Smoke the Dish:
    • Place the skillet in a smoker set at 250°F for 1.5 hours. This slow process will infuse the shells with a smoky flavor.
    • After 1.5 hours, increase the smoker’s temperature to 375°F and cook until the dish is bubbly. The exposed parts of the shells should become crispy, and the cheese should be nicely browned.
  5. Final Touches:
    • Just before serving, garnish the baked shells with chopped green onions for a fresh bite and pickled red onions or pickled jalapeños for an extra tang and kick.
  6. Serve:
    • Allow the dish to rest for a few minutes before serving to let the flavors meld together.


  • Make sure the brisket is moist but not dripping with sauce to prevent the shells from becoming soggy.
  • If you don’t have a smoker, you can replicate the effect by using liquid smoke in the BBQ sauce or baking in a regular oven with a smoky BBQ rub.
  • Adjust the pickled garnishes to suit your heat preference.
  • Author: Lucas Krammes
Recipe Card powered byTasty Recipes