Manicotti stuffed with sausage and cheddar, bacon-wrapped and smoked low until caramelized.
7 steps, about 150 minutes start to finish.
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.
“Don't overstuff the manicotti or they'll split, and remember the raw shells soften as they cook from the moisture in the sausage. Give them the full two hours low and slow so the pasta cooks through, then brush with sauce at the end to set a sticky glaze.”
