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Smoking the pork shoulder. Place the pork shoulder fat side up on the top rack, cover with the lid, and bring the temperature up to a constant 225Â°F to 250Â°F, using the vents to regulate the temperature. If your grill doesnât have a temperature gauge, youâll need to purchase a digital barbecue thermometer.
If you are smoking it for pulled pork, you want to take it to an internal meat temp of 200-205Â°. If you want it for slicing, take it to an internal meat temp of around 180Â° or so. A general estimate of time is generally 1.5-2 hours per pound.Good luck and don't forget the q view!f you are smoking it for pulled pork, you want to take it to an internal meat temp of 200-205Â°. If you want it for slicing, take it to an internal meat temp of around 180Â° or so. A general estimate of time is generally 1.5-2 hours per pound.