Step-by-Step Instructions
Prep the Filling:
Thoroughly mix ground beef Italian sausage cheddar cream cheese onion jalapeno Slap Ya Mama seasoning garlic powder black pepper red pepper flakes and barbecue sauce in a large bowl Use your hands to combine until evenly distributed but do not overwork the mix so it stays tender
Stuff the Manicotti Shells:
Take uncooked manicotti shells and gently fill from each end with the meat mixture A small spoon or your fingers work best Stuff until fully packed but be gentle to avoid cracking the shells Filling from both ends helps eliminate air pockets and ensures complete coverage
Wrap in Bacon:
Cut bacon strips as needed Wrap each filled shell entirely covering the ends If you like crispier results use a single layer of thick bacon but for even more flavor and coverage use two slices slightly overlapping
Baste with Barbecue Sauce:
Lightly brush barbecue sauce over both sides of each wrapped shell Set shells on a baking sheet to rest while you finish preparing the rest This base coat caramelizes on the smoker later
Smoke the Shells:
Arrange shells in your preheated smoker at 250 degrees Place directly on clean racks or over a foil-lined tray Smoke for 60 minutes then flip each shell Brush with additional barbecue sauce for extra flavor and shine Continue smoking for another 60 minutes or more until the bacon gets golden brown and crisp atop smoky pasta and bubbling cheese
Serve and Enjoy:
Remove the shells from the smoker They are best served hot right off the grill with an extra drizzle of barbecue sauce
You Must Know
- Loaded with protein from beef and sausage
- Leftovers reheat well and stay flavorful
- You can scale the recipe up or down for any group
The creamy sharpness from cheddar and cream cheese is always the highlight for me It melts through the filling so perfectly that every bite feels special One time my son helped me wrap the shells and got barbecue sauce everywhere but it was his favorite part it made the kitchen feel even more festive
Storage Tips
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