Heat smoker to 250°F (121°C) and allow it to stabilize.
Mix beef, sausage, onion, cheddar, cream cheese, jalapeño, seasonings, and ⅓ cup BBQ sauce in a large bowl until well combined.
Fill manicotti shells from both ends, pressing gently to pack evenly.
Wrap each shell tightly in bacon, overlapping if needed for full coverage.
Brush all sides with BBQ sauce.
Place shells in smoker and cook for 60 minutes until bacon starts to render.
Flip, baste again, and smoke another 60 minutes until bacon is crisp.
Remove and serve immediately while hot and smoky.