In a large mixing bowl, combine the ground beef, sausage, cheddar cheese, cream cheese, bacon bits, barbecue seasoning, garlic powder, and onion powder. Mix until fully combined.

Carefully stuff the uncooked manicotti shells with the meat mixture. You can use your fingers, a piping bag, or a spoon to fill each shell completely from end to end.

Wrap each stuffed shell tightly with one slice of bacon, slightly overlapping the bacon as you wrap so it stays secure during cooking.

Place the wrapped shotgun shells in a large container or baking dish. Cover and refrigerate for at least 4 hours, preferably overnight. This resting time helps soften the pasta slightly from the moisture in the filling, allowing it to cook properly while smoking.

Preheat your smoker to 250°F. Wood flavors like hickory, apple, or cherry work especially well with these smoky bacon-wrapped shells.

Arrange the shotgun shells directly on the smoker grates, leaving a little space between each one.

Smoke for about 1½ hours. The bacon should begin crisping and the filling should cook through.

In a small bowl, combine the barbecue sauce and brown sugar. Brush the shells generously with the sauce mixture during the final 20 to 30 minutes of cooking.

Continue smoking until the bacon becomes sticky, caramelized, and slightly crispy around the edges. The internal temperature of the filling should reach 165°F.

Remove from the smoker and let rest for about 5 minutes before serving.