Start by lining a cast-iron skillet with the bacon. Lay the strips around the skillet, slightly overlapping the outer edges of the skillet. Try not to overlap the bacon itself any more than necessary. Leave the outer edges hanging over the rim—you'll fold those over the top later.

Add your favorite ground beef directly into the bacon-lined skillet. Press the ground beef down evenly, creating a nice, even layer.

Spread your chopped onion and bell pepper evenly over the ground beef. Add the chopped jalapeño and garlic as well.

Sprinkle the extra-sharp cheddar cheese evenly over the top. Give the cheese a light dusting of your favorite barbecue rub.

Make sure everything is pressed down nice and evenly. You want the ingredients packed together so the pie holds its shape when you remove it from the skillet.

Take the bacon that you've left hanging over the rim of the cast-iron skillet and fold it right over the top of the mixture. Cover the meat, onions, peppers and cheese completely, creating your bacon crust.

Give the bacon on top another light coating of your favorite BBQ rub.

Get your smoker or pellet grill running at **350°F**.

Place the cast-iron skillet in the pit and cook for approximately **1 hour**, or until the bacon on top is nice and crispy and the beef is cooked through.

Get the skillet out of the pit and allow the pie to rest for several minutes. Once it's had a chance to cool slightly, carefully remove the meat pie from the cast-iron skillet and place it on a cutting board.

Allow the pie to rest and cool a little longer, then slice it just like you would a traditional pie. Serve it up and enjoy!

Crispy bacon on the outside, seasoned beef, peppers and onions, and a layer of melted extra-sharp cheddar—all baked together into one big barbecue meat pie.