I picked up a flat iron/hanger steak tonight for cheap at Kroger. I generally marinade these for a few hours in Daddy Hinkles marinade but thought I'd try something different this time. My thoughts are to still marinade it, but then wrap it completely in bacon, then smoke it with some bourbon soaked oak chips. The downside to this is if the bacon will cook fast enough to keep up with the steak in the smoker. I think 45-60 minutes at 250 is more than enough to get the steak to 130 degrees but the bacon might still be 1/2 cooked at best I'm afraid. Any thoughts or advice from past experience/experiments with bacon wrapped meats like this?