First Step: Prepare the Filling
In a large mixing bowl, combine the ground beef, ground pork or sausage, cream cheese, shredded cheese, diced onion, diced jalapeño (if using), BBQ seasoning, garlic powder, black pepper, and red pepper flakes. Mix thoroughly by hand or with a spatula until all ingredients are fully incorporated into a consistent, creamy meat mixture.

Second Step: Prepare the Pasta Shells
Bring a large pot of salted water to a boil. Add the uncooked manicotti shells and cook briefly for 1 to 1.5 minutes to soften slightly, then drain and rinse under cold water to prevent further cooking. Alternatively, use raw shells for stuffing but refrigerate the assembled shells for 4 to 8 hours or overnight to allow pasta to soften.

Third Step: Stuff the Shells
Carefully stuff each pasta shell with the meat and cheese filling, gently pushing the mixture inside from one or both ends. Avoid cracking the pasta by handling the shells delicately.

Fourth Step: Wrap with Bacon
Wrap each stuffed shell with 1 to 2 slices of bacon, covering as much surface as possible. Sprinkle additional BBQ seasoning over the bacon-wrapped shells to deepen the smoky spice profile.

Fifth Step: Smoke or Bake
Preheat your smoker or grill to between 250°F and 300°F (120°C to 150°C) using indirect heat. Place the wrapped shells on a wire rack to allow even smoke circulation and smoke for 60 to 90 minutes, or until the shells soften and the filling is cooked completely.

Sixth Step: Crisp Bacon and Caramelize Sauce
Raise the temperature to about 350°F (175°C) and continue cooking an additional 10 to 20 minutes to crisp the bacon. Brush BBQ sauce liberally over the shells and return to smoker or grill for 5 to 10 minutes, allowing the sauce to caramelize beautifully.

Final Step: Serve
Remove the bbq shotgun shells from heat and let cool slightly. Serve warm as a crowd-pleasing appetizer or main dish, optionally garnished with fresh herbs. Pair with your favorite sides like coleslaw or grilled vegetables for a complete meal.