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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.
Cook until the internal temperature of the meat reaches at least 165 degrees F., the safe temperature for pork. However, higher internal temperature will make the meat easier to pull and more tender. Do not exceed 190 degrees F.in the smoker. You will want the meat to rest a minimum for 30 minutes.