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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.
Just finished my Pork Loin on my electric smoker... Smoked 3-4 pound pork loin for 220, meat temperature 145 took about 2 hours to reach 145. Added chips once per hour... Nice smoked favor, moist and tender Resulted in medium cook.moke with a cooking thermometer to 145 degrees internal temp. Pull it out of the smoker and wrap in foil for 10 to 15 minutes. You will have a juicy pork loin/roast every time. Don't finish on a grill.