I've had pork neck, but not from my smoker. It was delicious. With all the bones, I would think you should approach it like a rack of ribs. I think the therm would be affected by all the bones.
Smoke it then use the toothpick test to determine when it is ready to pull from the smoker. With loin back ribs at 235* I begin to toothpick test at about 3.5 hrs. I couldn't guess when the pork neck would be ready so begin to test early enough to make sure you're on top of it.
Good idea on the neck. Let us know how it turns out. I'd like to give it a try.
I was curious because one of my favorite dishes is "bbqed Pork neck" from an authentic Thai restaurant. They use boneless Pork neck which they must grill inside kitchen to carmalize the outside. They slice it thin and serve with something called jaew sauce on the side. It's an appetizer. I don't know how to spell the sauce name. Jaw jaew jaeuw something like that.
I have easy access to boneless pork neck because I live very close to large Asian market.
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