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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.
1 When pork reaches an internal temperature of 155 - 160Â°F, remove from smoker, loosely tent with foil, and let rest for 15 minutes. 2  If you smoked with the skin on, remove skin. 3  Slice thin, or cut into bite size pieces. Apply two hours of smoke and continue to cook for approximately 2-3 more hours. 2  Iprefer pecan, but apple and maple also works well. 3  If you want a stronger smoke flavor use hickory. 4  When pork reaches an internal temperature of 155 - 160Â°F, remove from smoker, loosely tent with foil, and let rest for 15 minutes.