Ingredients
- 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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve:
- Allow the dish to rest for a few minutes before serving to let the flavors meld together.
Notes
- 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.
