In a small mixing bowl, mix the barbecue sauce and mayonnaise together. Cover with plastic wrap and chill while frying the bacon and preparing the salad.
In a large frying pan, cook bacon until crispy. Remove and place on a plate lined with paper towels. Crumble 5 pieces, which will go into the salad keeping 2-3 pieces to be crumbled and sprinkled on top before serving.
Remove heavy stems from broccoli and cut just the florets so they are small (bite size), add to large mixing bowl.
Add remaining ingredients then pour dressing into mixing bowl and toss to coat.
Chill and serve.
Recipe adapted from H E B's Cooking Connection.