I've seen people smoking their buckboard bacon to different final temperatures. Im guessing 152F is fully cooked. Why would someone smoke it to less than fully cooked? Is there some advantage to doing this? Aslo, on another note, Im curing 3 butts right now, one of them I butterflied to a thickness of about 1" or so. After its finished curing in the brine I plan on rolling it up and stuffing it in a net and then smoking. Anyone ever do this? Does it hold its shape and stay rolled after smoking it? Thanks.