Texas Twinkies (Brisket Shotgun Shells)

Crosshatch your cream cheese and liberally season.  Place in smoker to smoke for 30 minutes.  You'll know it's done when it's jiggly but not melting.

While cream cheese is smoking, parboil manicotti shells for 5 minutes to soften.  Remove from water and place on paper towel lined plate to cool and dry.

While cream cheese is smoking, chop your brisket, and jalapeno, and prep the rest of your ingredients. 

When cream cheese is done smoking combine it with, the brisket, jalapeno, cheddar cheese and seasoning in a mixing bowl and mix well to combine.  Place cream cheese mixture in a piping bag.

Pipe the brisket cream cheese mixture into the manicotti shell until it's full, do all of your manicottis at once, then wrap each in 1-2 slices of bacon, making sure both the beginning and end of the bacon slices are on the bottom of the stuffed manicotti shell, this will hold the bacon together while smoking.

Season liberally with your favorite bbq seasoning - I prefer Queen Bee for this one, as it has a nice sweetness to compliment the flavors.

Smoke at 375 for 1 hour, or until bacon is cooked to your liking.  You want it to be a dark amber color without charring.  During last 5 minutes of cooking, cover in BBQ sauce.

Remove and let rest for 5 - 10 minutes to allow cheese to cool and serve immediately with your favorite dipping sauce if desired.