Posted 4/12/2014 04:52 (#3810799 - in reply to #3809524) Subject: RE: Pork shoulder on the grill
West Central Illinois
I try to keep my smoker at 225-240. You can wrap it in foil after several hours of smoke to keep it moist. I smoke them for 6 hrs and wrap in foil and finish when they have reached 200-205. I then let them rest for 2 hrs then pull them. If you aren't using smoke and plan on wrapping first you might as well cook them in the oven.
Pork shoulder on the grill
