I got this pork roast (3.5 lbs) and it's a first for me, aside from a few Boston Butts. I've researched enough to know I want to smoke it to 140-145 before I foil it and put it in my cooler so I can slice it later on. But what can I do about this netting? Should I leave it on there? I'm considering putting some bacon over it during the smoke. Should I put the bacon over the netting or remove the netting all together? Should I put the bacon on immediately or later in the smoke? Thanks!