Bbq Shotgun Shells

1. Par-cook the manicotti pasta for 2-3 minutes. Drain and let it chill completely.
2. In a large bowl, combine the ground beef, sweet Italian sausage, cream cheese, diced red onions, diced jalapeños, Colby Jack cheese, Dano’s Spicy, and Dano’s Original seasonings. Mix until well combined.
3. Carefully stuff each par-cooked manicotti shell with the meat and cheese mixture.
4. Wrap each stuffed manicotti shell tightly with a slice of bacon.
5. Refrigerate the stuffed and bacon-wrapped pasta for at least 5 hours, or preferably overnight, to allow flavors to meld and the pasta to firm up.
6. Preheat your smoker to 300°F.
7. Place the shotgun shells directly on the grates of the smoker and smoke for 1 hour.
8. After 1 hour, brush the shotgun shells generously with your favorite barbecue sauce.
9. Continue to smoke for an additional 10 minutes, or until the bacon is crispy and the internal temperature of the meat reaches 165°F.