If I was gonna do this project, I'd cook it at 250-275 till internal temp of 120ish, than hit it hard with a reverse sear, till internal is around 140, and bacon is crispy. Then rest loosely tented under foil for 20-30 minutes before slicing.
If the bacon is starting to burn, and you haven't reached 140, you can always toss it back on the cool side of cooker till it does. I'd use the same method without the bacon wrap too.
Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. SJS Mini-WSM. Stubbs. B&B Oak Lump.
Cannondale 2009 F8 (for burning off all the great BBQ)