Lay out two strips of bacon end-to-end, slightly overlapping them.
Cover the bacon strips evenly with ground chuck.
Roll the bacon and ground beef up into a pinwheel and secure the shape by inserting a skewer through the middle.
Top the pinwheels with Montreal Steak Seasoning on both sides.
Place the burgers on the smoker at 325°F for about 45 minutes, or until they reach an internal temperature of 155°F.
When they hit 155°F, add a slice of Colby Jack cheese to each burger and remove them from the smoker once melted.
Spread burger sauce on the bottom half of a toasted brioche bun.
Place the cheese-topped bacon pinwheel burger patty on the bottom bun, add more sauce on top, and finish with the top bun.
Cook it hands-free.
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