Place the pork shoulder fat side up on the top rack, cover with the lid, and cook at 225°F to 250°F for a consistent time, using the vents to control the temperature.
Although smoking a whole hog shoulder for pulled pork may appear scary, it is the simplest of the BBQ Big Three (brisket, ribs, and pulled pork) to master and is a fantastic method to refine your smoking abilities.
You'll need to get a digital barbecue thermometer if your grill doesn't include a temperature indicator. Every hour, check the grill's internal temperature. To keep the temperature and smoke consistent, add more charcoal and wet wood chips as needed.
To know more about the temperature of the shredded pork, refer to the link below:
https://brainly.com/question/1809531
