Soak shells (prevents cracking):
Submerge manicotti in warm water (not boiling) 25–35 minutes until just pliable.
Drain well on towels.
Preheat pit:
Set smoker to 275–300°F (135–149°C) with indirect heat and mild wood.
Make filling:
In a bowl, mix sausage, cream cheese, cheddar, Monterey/pepper jack, jalapeños, garlic powder, onion powder, black pepper, and 1 tbsp BBQ rub until cohesive.
Fill shells:
Pipe filling into each shell from both ends so there are no air gaps (full but not bursting).
Wrap:
Spiral-wrap each shell with 1 slice thin bacon (overlap slightly).
If your shells are long, use 1½ slices.
Season:
Place on a rack over a sheet pan; dust lightly with the remaining 1 tbsp BBQ rub.
Smoke:
Transfer rack to the smoker; cook 90–120 minutes until bacon is deep golden/mahogany and the filling reads 165°F internally.
Glaze:
Stir BBQ sauce + honey;
brush during the last 10–15 minutes to set a shiny, tacky glaze.
Rest & serve:
Rest 5–10 minutes; slice in halves if you want more pieces per tray.
Oven option (less smoke, still tasty):
Bake at 375°F (190°C) for 35–45 minutes on a rack over a sheet pan until bacon is crisp and centers hit 165°F.
Broil 1–2 minutes to finish; glaze in the last 5–7 minutes.
