Ingredients
Scale
- 1 lb ground beef
- 1 lb ground sausage
- 1 cup shredded Colby Jack cheese
- 4 oz cream cheese, softened
- 2 tablespoons BBQ seasoning (I use Ninjacue All Night BBQ Rub)
- 1 box manicotti shells
- 1 pound bacon (thin cut works best for wrapping)
- ½ cup BBQ sauce (for glazing)
Instructions
- Preheat your smoker to 275°F using your favorite wood blend.
- Parboil the manicotti shells for about 5–6 minutes, just until slightly softened. Drain and let them cool.
- Make the filling: In a large bowl, mix together ground beef, ground sausage, Colby Jack cheese, cream cheese, and BBQ seasoning until evenly combined.
- Stuff the shells: Carefully fill each manicotti shell with the meat mixture. A piping bag or your fingers work just fine — get in there!
- Wrap in bacon: Wrap each stuffed shell with a full strip (or two) of bacon, making sure it overlaps slightly.
- Smoke: Place the wrapped shells seam-side down on a wire rack or foil-lined tray. Smoke for 1½–2 hours, or until the bacon is crisp and the filling reaches 165°F internally.
- Glaze: Brush with BBQ sauce during the last 20 minutes of the cook for that shiny, sticky finish.
- Rest and serve: Let them rest a few minutes before digging in. They’ll be juicy, smoky, and bursting with flavor.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Appetizer
- Method: Smoked
- Cuisine: American BBQ