Well unless you can get your smoker up to at a minimum of 325 and maintain that temp for at least about 8 hours I would not recommend cooking it in the smoker.Unless you are going to cure it first, which is a hard thing to do with such a large piece of meat. I have done 2 hogs, both approx 110-115 and kept the temp up near 350* and in a borrowed made for pig roasting cooker. They only took 8 -10 hours this way. The meat would for sure stay in the danger zone under 325* for that period of time. Well thats what I think anyway.