I did pretty much the same thing, a week ago. The only thing I did a little different was I just laid the bacon strips across the bottom of an aluminum pan, then placed the roast (mustard coated and rib rubbed), and just wrapped the bacon over the top of the roast. No toothpicks needed. That way too, all the juices were collected in that pan, and I just needed to put a sheet of aluminum foil on top of it to seal it up, for the cook to final temp, ~190* is where I went to just to be safe. Didn't want to over cook it, and have it dry out. 190* was a bit too low for pulling, but it sure sliced nicely. I sliced it up, and put it right back into the juices. It made really good sammies. The only thing was, it did need a little BBQ sauce on it, otherwise it was kind of bland. Sorry, no pics of it all sliced up.