In a medium-sized mixing bowl, combine the spicy breakfast sausage, cream cheese, diced pickled jalapeños, and 1½ tablespoons of the barbecue rub. Mix with your hands until well-incorporated.
Lay out your uncooked manicotti shells and stuff each one full of the sausage and cream cheese mixture.
Once they are stuffed, wrap each manicotti shell in 1 to 2 slices of bacon – just enough to ensure every portion of the pasta shell is covered.
Sprinkle the remaining barbecue rub over the top of each one.
Store in the fridge for at least 8 hours.
When ready to cook, preheat your smoker to 250°F.
Place your shotgun shells directly on the grates.
Let them smoke for 1½ hours, then increase the temperature on the smoker to 350°F.
Let them cook another 10 minutes, then brush each one with barbecue sauce and let them cook for another 10 minutes.
Serve immediately and enjoy!