Jalapeno Popper Shotgun Shells

12 manicotti shells
1 lb hot Italian sausage
8 oz cream cheese, softened
1½ cups sharp cheddar, shredded
4 jalapeños, finely diced
2 green onions, sliced

1 tsp garlic powder
1 tsp onion powder
1 tbsp Perfect BBQ rub
12 slices bacon

Hot Honey Glaze
½ cup BBQ sauce
2 tbsp hot honey
1 tbsp apple juice or water

Mix together:
Sausage, cream cheese, cheddar, jalapeños, green onions, garlic powder, onion powder, Perfect BBQ rub

Stuff the manicotti shells completely full from both ends. Use a piping bag or a zip lock bag with the bottom corner cut off so you can ensure the filling gets all the way through.

Wrap each shell with bacon.
Lightly dust with BBQ rub.
Refrigerate overnight (8–24 hours).

Do not skip this step, it softens the pasta and makes this recipe work.

Preheat pellet hopper to 250°F.
Use cherry, hickory or smokers blend pellets.

Smoke for 2 hours.
Brush with hot honey glaze.
Continue cooking 45–60 minutes until:
Filling reaches 165°F, the bacon is rendered, and the pasta is tender.

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Preheat smoker to 250°F.

Use cherry, hickory, or pecan pellets.

Smoke for 2 hours.

Brush with hot honey glaze.

Continue cooking 45–60 minutes until:


Filling reaches 165°F.


Bacon is rendered.


Pasta is tender

Raise the temperature of the pellet hopper to 350F for the last 10-15 minutes to set the glaze and tighten up + crisp the bacon.