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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.
After smoking is done we increase the temperature to about 170Â° F (76Â° C) to start cooking. The smoked meats must be cooked to 154Â° F (68Â° C) internal temperature and here the quality and insulation of the smoker plays an important role.Nevertheless, the main smoking process is performed below 160Â° F (71Â° C).fter smoking is done we increase the temperature to about 170Â° F (76Â° C) to start cooking. The smoked meats must be cooked to 154Â° F (68Â° C) internal temperature and here the quality and insulation of the smoker plays an important role.