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Ingredients
Remove the Italian sausage from the casings. Mix the Italian sausage, ground beef & shredded cheese in a large mixing bowl. If you are adding the hatch chilies or other peppers, mix those in as well.
Stuff the manicotti tubes completely with the mixture, approximately 24 shells, with 4 shells left over.
Wrap each shell in one piece of bacon covering the shell as much as possible.
Season all sides of the shells with pork seasoning
Place the shells on a sheet pan and rest in the refrigerator at least 4 hours or up to overnight. Anything less will result in a tough and chewy bite after these are cooked.
Prepare your smoker at a temperature of 300 degrees. I recommend a medium smoke wood for this cook such as hickory or pecan.
Place the shotgun shells on a baking rack and place then into the smoker.
Smoke for 1 hour. At this point the ground meat will be above 165 internal temp, and the shell will be tender.
After 1 hour, brush on the BBQ sauce.
Return to the smoker and allow the sauce to tack up for 10 - 15 minutes.
Remove from the smoker, slice and enjoy!