Debone it, dry rub it where you just pulled the bone out and then lay bacon in that same area. Roll it up so that bacon and rub is enclosed in the meat. Then dry rub the outside all over, set it in your smoker and lay more bacon on top of the meat. Smoke it like you'd smoke a chuckie, like maybe 250-265 until it has good color, maybe 5 hrs. Double wrap it in foil, or put in a foil pan and cover tightly with a cup or 2 of beef stock in the pan or foil. Put back on the smoker for about 2 more hours then check it to see if it will pull, if not, cover it back up and leave it on till it's done. I've done it that way and it's good!
Team: Smitty's Real Pit BBQ
Superior SS-3 - Courtesy of Gainesville Jaycees and Superior Smokers
2 Custom Built Reverse Flow Stickburners
Weber 22.5" WSM
Weber 26.75" OTG
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Weber Red 1998 Stainless Performer