Smoked Shotgun Shells

STEP 1:
Combine all of the filling ingredients and place them into piping bags.

STEP 2:
Pipe the filling into the uncooked manicotti shells, then wrap each manicotti with bacon and chill in the fridge overnight or for at least 3-4 hours. The bacon will soften the pasta.

STEP 3:
Using your ThermoPro TP25 to check the temperature, preheat the smoker to 300°F (149°C) and cook for about 1 hour until the bacon is crispy. Brush with BBQ sauce and cook for 10-15 more minutes.

STEP 4:
Serve with ranch for dipping. Enjoy!