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NO. I would try it if you marinated and smoked it though and also some pork on the side to chase it with

Is it necessary to temp the meat? I try to avoid it in general. Is there a reason to do it with smoking?

I have always done my smoking in a little BBQ-usually ribs that I braise afterward because it takes so long and you have to pay so much attention when doing it in not an actual smoker. My dream is to someday have a smoker-I have used my neighbor's Traeger but I have a friend who uses a Pit Boss...

Count me in!