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Smoker | |
| 11 manicotti shells 1 lb ground sausage, hot or mild 8 ounce block of cheddar cheese, cut into chunks (size of shell about 1/3 the size) 1 lb bacon, thin sliced Jeff's barbecue sauce (or your favorite) Jeff's original rub (or your favorite) | |
| For best result, boil for 3 minutes and then cool shells, or stuff the night before and let set overnight. This softens the shells a bit. Fill 1/3 the shell with meat, place a cheese block into the middle and fill the other 1/3 with meat. (you can also try shredding the cheese and mixing with the meat. Wrap shells in thin stretched slices of bacon.. I used 1 slice per shell. Paint with sauce to make them sticky then apply rub. Place onto rack or pan and into fridge overnight or for at least 2 hours. Smoke at 225°F for about 2 hours. Then crank up the heat to 275°F if possible and give it another 30 minutes or so to help crisp the bacon. Paint with sauce if desired about 10 minutes before they are finished. Te.mp of meat should be 160 Enjoy! | |
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