Ingredients

• 1 lb ground beef
• 1 C Monterrey Jack cheese shredded
• 2 tbsp barbecue rub
• 10 Manicotti shells uncooked
• 20 slices bacon
• ½ C barbecue sauce

Instructions

1. In a medium-sized mixing bowl, combine the ground beef, cheese, and 1½ tablespoons of the barbecue rub.

2. Mix with your hands until well-incorporated.

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

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

5. Store in the fridge for 6 hours.

6. Preheat your smoker to 250°F.

7. Transfer the shotgun shells to a jerky tray or wire rack and place them on the smoker.

8. Let them smoke for 1½ hours, then increase the temperature on the smoker to 350°F.

9. Let them cook for another 10 minutes, then brush each one with barbecue sauce, and let them cook for another 10 minutes.