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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.
A boneless pork loin is best when smoked until the internal temperature reaches 145Â°F, then removed and covered for a three minute rest. According to the USDA (the United States Department of Agriculture), pork is safely done when it reaches 145Â°F.o not, I repeat do not treat pork like it needs to be dry to be safe. I smoked a 6 lb pork loin at 220 for 3 hours and when it hit 145, it was done! Rest 15-20 minutes and enjoy! I have found that many older blogs and comments still want to go to 160 plus-that's way too hot and way too long.