In a large mixing bowl, combine the ground beef, Italian sausage, diced onion, shredded cheddar, softened cream cheese, diced jalapeño, Slap Ya Mama seasoning, garlic powder, black pepper, and red pepper flakes. Mix thoroughly with hands.

Using uncooked manicotti shells, scoop a handful of the meat mixture and press it gently into the shell from both ends, meeting in the middle.

Lay a slice of bacon on a cutting board, place one stuffed manicotti shell at one end, and roll the bacon around the shell. Place seam-side down on a wire rack.

Preheat the smoker to 250°F and coat the tops of the bacon-wrapped shells with barbecue sauce using a pastry brush.

Transfer the shells to the smoker and smoke for 60 minutes. Flip the shells, coat with more barbecue sauce, and smoke for another 60 minutes until bacon is crispy and filling is cooked through.