In a large bowl, combine the ground chuck, Italian sausage, onion, garlic, shredded cheese, cream cheese, jalapeños, and black pepper. Mix to combine, either by hand or using a mixer with the dough hook attachment.

Carefully stuff the manicotti shells with the meat mixture.

Wrap the stuffed manicotti shells with bacon, gently stretching the bacon to cover as much of the pasta shell as possible, and sprinkle with the brown sugar rub.

Cover the pasta shells with plastic wrap and refrigerate overnight, or for at least 4 hours, to allow the pasta to soften.

Preheat the smoker to 350°F. Once hot, place the stuffed shells into the smoker for 1 hour, until the internal temperature reaches at least 160°F. Baste the shells with your favorite barbeque sauce, and cook for another 5 to 10 minutes. Serve whole or cut into slices.