Step 1: Prepare the Filling

Mix Ingredients: In a large bowl, combine ground beef (or sausage), shredded cheese, cream cheese, diced jalapeños (if using), garlic powder, onion powder, black pepper, and smoked paprika. Mix until well combined.

Step 2: Stuff the Manicotti Shells

Fill the Shells: Using a spoon or piping bag, stuff each uncooked manicotti shell with the meat mixture, ensuring it’s evenly packed inside.

Step 3: Wrap in Bacon

Wrap with Bacon: Wrap each stuffed manicotti shell with a slice of bacon, ensuring it covers the shell completely. Secure with toothpicks if necessary.

Step 4: Refrigerate (Important!)

Chill Before Smoking: Place the wrapped shells in an airtight container and refrigerate for 4-6 hours (or overnight). This allows the pasta shells to soften before smoking.

Step 5: Smoke the Shells

Preheat Smoker: Heat your smoker to 250°F (120°C).

Smoke the Shells: Place the wrapped manicotti shells directly on the smoker grates and cook for 90 minutes, or until the bacon starts to crisp up.

Step 6: Glaze and Finish

Brush with BBQ Sauce: After 90 minutes, brush each shell with BBQ sauce and continue smoking for another 30 minutes, or until the internal temperature of the meat reaches 165°F (74°C).

Rest and Serve: Remove from the smoker and let rest for 5 minutes before serving.