- Sep 5, 2016
- 3
- 10
So I'm doing my first pork shoulder for a party this weekend. The shoulder is 8 lbs, bone-in. I am planning on doing the shoulder on Friday and then warming it on Saturday. I'm trying to decide if should I take it out at 203-205 on Friday, pull it and then warm the meat Saturday or take it off the smoke at 190-195 and then get it up to temp on the gas grill on Saturday. Any advice would be appreciated.