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Preheat the smoker to 250°F (120°C).
2. In a large bowl, mix all ingredients except bacon and extra BBQ sauce.
Note: The meat and sausage are not cooked first.
3. Gently stuff uncooked manicotti shells from both ends, ensuring there are no air pockets.
4. Wrap slices of bacon around each shell, covering the ends. You may need two pieces of bacon for each shell.
5. Brush additional barbecue sauce over both sides of the wrapped shells and place them on a baking sheet while preparing the remaining shells.
6. Smoke the shells for 60 minutes, then flip them over, add more barbecue sauce, and continue smoking for another 60 minutes or until the bacon is crispy.
7. Remove from the smoker and enjoy your delicious smoked shotgun shells!
Notes:
– Nutritional values are approximate and can vary with different brands and modifications to the recipe. For the most accurate information, use a nutritional calculator with exact brands and measurements.
