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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.
The New USDA Pork Temperature Guideline and Smoking Pork. For many cuts of pork cooked in your smoker, this new guideline will have no affect. Pork shoulders and Boston butts will still be cooked to the 190-200 degree range, which makes them falling apart tender. There will also be no changes in the way you smoke your baby backs and spare ribs.