Smoked Shotgun Shells

In a medium-sized mixing bowl, combine the ground beef, cheese, and 1½ tablespoons of the barbecue rub. Mix with your hands until well-incorporated.

Lay out your uncooked manicotti shells and stuff each one full of the ground beef mixture.

Once they are stuffed, wrap each manicotti shell in 2 slices of bacon and sprinkle the tops with the remaining barbecue rub.

Store in the fridge for 4 to 6 hours, or overnight.

Preheat your smoker to 250°F.

Transfer the shells to a wire rack and place them in the smoker. Let them smoke for 1½ hours.

Increase the temperature on the smoker to 350°F.
Let them cook for 10 minutes, brush with bbq sauce, and let them cook for another 10 minutes.