1 lb Italian sausage
4 oz Mozzarella cheese
4 oz Cream cheese
2 tsp Barbecue rub
12 Manicotti shells
1 lb Bacon
1/2 cup Barbecue sauce
1/2 cup Barbecue rub
Set the cream cheese out until it’s room temperature. Shred the Mozzarella cheese and set it aside.
Combine sausage, cream cheese, Mozzarella cheese, and 2 tsp of barbecue rub in a large bowl.
Add the meat mixture to a disposable piping bag fitted with a large tip. Squeeze the pork mixture into the uncooked manicotti shells halfway, turning the tube around to fill the other half.
If you don’t have a piping bag, use any kitchen utensil that fits, like a mini spatula or spoon.
Wrap the stuffed shells with bacon, ensuring complete coverage. Place them on a wire rack over a large sheet pan.
Apply a generous amount of barbecue rub, covering the shells completely. Allow to rest for four hours to overnight.
Preheat the smoker to 250°F. Use your preferred wood for smoking.
Place the shotgun shells far from the heat source and smoke for one hour. After 30 minutes, turn the shells for even cooking.
After an hour, increase the heat to 350°F for about 15 minutes to crisp up the bacon.
Once the bacon is crispy, apply your favorite barbecue sauce and continue cooking at 350°F for another 15 minutes.
Remove the smoked shotgun shells from the smoker and let them rest for about 5 minutes before serving.