Preheat smoker to approximately 225º F.
Fill a large pot with salted water and bring it to a boil on your stove. Boil lasagna noodles for approximately 10 min until they are flexible but still slightly firm.
In a mixing bowl, combine the sausage, shredded pepper jack cheese, BBQ rub and salt & pepper.
Portion the sausage into 12 equal amounts. Slice the string cheese lengthwise. Form the sausage into flat patties and wrap it around the cheese to make a cheese-stuffed sausage log.
Roll the lasagna noodles around the log, then wrap it in 1-2 slices of bacon.
Place the shells on your smoker and smoke for 1 hour. After 1 hour, coat the shotgun shells with the Blazin’ Boar sauce using a basting brush. Be sure to coat them thick on all sides to keep the noodles soft. Cook for another hour until the internal temperature reaches 160º F.
Remove from the smoker and serve.