In a large bowl combine the ground beef, Italian sausage, cream cheese, mozzarella cheese, BBQ seasoning, and diced jalapenos. Mix together until thoroughly combined.

Stuff Manicotti shells with meat and cheese mixture. There is enough for 14 shells.

Wrap each shell with one strip of thick-cut bacon.

Set the bacon-wrapped shells onto a baking rack uncovered in the refrigerator for 4 hours, or overnight. (This allows the meat mixture to soften the shells. Alternately you can par-boil the shells for 4 minutes to partially cook the shells prior to stuffing.)

Preheat the smoker to 275° F. Once the smoker is ready, set the baking rack with your shells onto the grates and cook for one hour.

After an hour, turn the smoker up to 325°F. Baste the shotgun shells with BBQ sauce and cook for 10 minutes until sauce is set.

Serve hot off the smoker.