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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 6 hours.
Preheat your smoker to 250°F.
Transfer the shotgun shells to a jerky tray or wire rack and place them on the smoker.
Let them smoke for 1½ hours, then increase the temperature on the smoker to 350°F.
Let them cook for another 10 minutes, then brush each one with barbecue sauce, and let them cook for another 10 minutes.
Serve immediately and enjoy!