Haha sorry about that it is actually pretty simple. I've done it a few times now. I like to do a dry rub on the roast itself first then put the bacon weave around the roast. Then I put it in the smoker with hickory wood at 225 degrees until the internal temperature is 155 if it is a tender cut of meat or 200 if it's a tough cut of meat.
I like my bacon crispy so if the bacon isn't cripst by the end I broil it for a few minutes.
Here is a picture of a different roast same recipe.