Smoked Shotgun Shells

INGREDIENTS:

1 lb Italian sausage
4 oz Mozzarella cheese
4 oz Cream cheese
2 tsp Barbecue rub
Shotgun Shells
12 Manicotti shells
1 lb Bacon
1/2 cup Barbecue sauce
1/2 cup Barbecue rub

DIRECTIONS:

Set the cream cheese out until it’s room temperature. Shred the mozzarella cheese and set it aside until you’re ready to make the shotgun shells.
4 oz Mozzarella cheese,4 oz Cream cheese
Combine sausage, cream cheese, mozzarella cheese, and 2 tsp of the rub in a large bowl.
1 lb Italian sausage,4 oz Mozzarella cheese,4 oz Cream cheese,2 tsp Barbecue rub
Add the meat mixture to a disposable piping bag fitted with a large tip. Squeeze the pork mixture into the uncooked manicotti shells halfway.
12 Manicotti shells
Turn the pasta tube around and fill in the other half.
If you don’t have a piping bag, use any kitchen utensil that will fit, such as a mini spatula or spoon.
Wrap the stuffed shells with bacon. Make sure you cover the entire shell with the bacon. You want the slices of bacon to go to the ends of the shells.
1 lb Bacon
Place the wrapped shells on a wire rack with a large sheet pan underneath. Apply a generous amount of your favorite rub. Make sure to cover it completely.
1/2 cup Barbecue rub
Allow to rest for four hours to overnight …