Carnivore alert!  I had a wild thought last week. I had this sirloin tip roast in the fridge and was smoking some ribs, so thought that I might throw the roast on at the same time.  Why not use all that good smoke for cooking more than one thing?  Then I thought about adding some extra flavor by adding some bacon draped over the top of the roast while it smoked.  I was thinking that some of the bacon drippings would soak down into the roast, giving it some great flavor.  Here's what I did.

First of all I put some flavoring on the roast: coarse salt, coarse pepper, onion powder, and garlic powder.

 

Next I took the bacon and made a weave with it.  Rather than explain what I did, I'll let the pictures do my talking!

 

 

After the weave was done, I laid on top of the roast:

and put it on the smoker.  See those ribs on the smoker behind?

I let it cook with with the ribs for several hours.  I wanted to get it to about 160 degrees internal temperature.  The color of the smoked bacon was fantastic!

 

Mid way through the smoke, I wrapped the roast in foil to help it get up to temperature and tenderize it.

After several hours, the roast was done.  Doesn't it look marvelous?

I was hoping the bacon fat would render a bit more and soak down into the roast, so while it looks great, it didn't have the extra flavor I was hoping the bacon would give.  I think the temperature needed to be higher.  I was running at about 250 degrees and 300 would probably have been better.  Next time!

P.S., Make sure you sign up below to get more Outdoor Cooking Magic Tricks and find out how you can be rock star cooking in your backyard!