Mix the seasoning mixture together in a small bowl and set aside.

In a large mixing bowl, stir together the sausage, cream cheese, mozzarella cheese and half of the seasoning mixture.  This mixture will be thick and you’ll have to use your hands to thoroughly combine the ingredients.

Stuff the Manicotti shells with the sausage mixture.  You can do this with a small spoon or use a piping bag with a large tip to pipe the mixture into the shells.

Wrap each of the shells completely with bacon.  You want the bacon to completely cover up the entire sheet.

Place the wrapped shells on a wire rack over a large sheet pan.  Season the outside of the wrapped shells with the remaining seasoning mixture.

Refrigerate for 4-6 hours or overnight.

When you are ready to cook the shells, preheat the smoker 250 degrees Fahrenheit with your favorite type of chips.

Remove the wire rack from the baking sheet and place the rack in the smoker with the shells on them.

Smoke them for 1 hour and flip the shells half way through the cooking time.

Then turn the smoker temperature up to 350 degrees Fahrenheit.  Cook the shells at the higher temperature for 10-15 minutes to brown the bacon.

Once the bacon is crispy, baste the barbecue sauce onto the shells with a basting brush and smoke the shells for 10-15 more minutes to caramelize the barbecue sauce.

Remove the shells from the smoker.  Let the rest for 5 minutes and then they are ready to serve and enjoy!