The Preparation
Mix grated horseradish cheddar cheese into the Italian sausage.
Stuff the sausage-cheese mixture into uncooked manicotti shells, being careful not to overstuff and break them.
Stretch a piece of thin-cut bacon and wrap it around each stuffed manicotti shell, leaving about an inch of bacon above the shell.
Place wrapped shells on your barbecue/smoker at 225°F.
Cook low and slow for 2 hours.
Brush with homemade BBQ sauce and let them cook a few more minutes to caramelize.
Let rest before cutting and serving.