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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.
This is a little cooler than most other smoked meat recipes. The internal meat temperature we need to reach is 200 degrees, so this will take some time. Depending on the thickness of the brisket, cooking time will take between 10-12 hours. But, the most important number here is 200 degrees internal temperature.