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Remove the Italian sausage from the casings. Mix the Italian sausage, ground beef & shredded cheese in a large mixing bowl. If adding hatch chilies or other peppers, mix those in as well.
Stuff the manicotti tubes completely with the mixture.
Wrap each shell in one piece of bacon covering the shell as much as possible.
Season all sides of the shells with Meat Church Honey Hog.
Place the shells on a sheet pan and rest in the refrigerator for at least 4 hours or up to overnight.
Prepare your smoker at a temperature of 300 degrees using medium smoke wood like hickory or pecan.
Place the shotgun shells on a baking rack and into the smoker.
Smoke for 1 hour. Brush on the BBQ sauce after 1 hour.
Return to the smoker and allow the sauce to tack up for 10 - 15 minutes.
Remove from the smoker, slice and enjoy!