Originally Posted by NRA4Life
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!
I'm gonna have to try your method. It sounds pretty good I have never had it pulled before. I have had it over cooked tough and terrible before though....lol I like the idea of deboning and adding the bacon. That's why I like this place I learn something new on here every day.