I have a few people coming bye tomorrow to help me stain my deck. So I decided I would treat them to a good smoked dinner. I have a beef arm roast, I have allowed to thaw in my fridge for the last 2+ days. Tonight I applied a rub mixture of brown sugar and smokey BBQ rub I had laying around. My plan is to start it tomorrow in my Masterbuilt 30" analog electric smoker. Before I start it I was thinking about wrapping it in bacon. Does anyone know, should the bacon be on the whole time or just for partial time? Is this a terrible idea as in ruin the meat bad or will I be ok? Anyway thanks for the assistance. I will be posting a few pictures of the process.