Smoking meat involves several steps, but they are all really easy to do. From setting your temperature to knowing where to set your roasting and then finally learning tips for wrapping your roast to keep it warm before serving, watch as we share our tips for how to smoke meat.

Now that we have our meat all ready, we're going to go ahead and step it into the smoker. So we're going to set our temperature to 225 degrees, and we want to reach an internal temperature of about 195 to 201 degrees internally. For this particular recipe, you want to set your shoulder roast right in the middle of the smoker, away from any direct heat. Go ahead and set your meat probe right in the middle of this pork butt. You want to go through the thickest part of the meat and you also want to have your pork butt fat up, away from the heat.

You might run into some difficulty once you hit 140 degrees, which is often called "the stall". Again, we're going to try to get a goal of some really nice shredded meat. If we need a little assistance, trying to get past the stall, you can go ahead and wrap your meat to some regular foil, and then go ahead and stick your meat probe back in it to help you get the rest of the temperature all the way through.

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It's next day after we put in our meat in the smoker. It's been sitting in the smoker for 17 hours. We're just right at 17 hours; we've hit an internal temperature of 195 degrees. That's normally when I take it out. You can leave it in for an extra five degrees, at 2:01, if you want it a little bit softer. But let's go ahead and prep this so you can get it ready for a meal.

Oh my gosh. It's very, very tender. We're going to put this in some foil. Once we get our pork butt out of the grill, next step we want to do is let it rest for a while. For this particular recipe, we're going to let it rest for one hour. We worked really hard on it to get it to a temperature. We're going to wrap it up really tight in some aluminum foil, and just let that internal temperature continue to rise. I'm also going to wrap this one in a towel and I'm going to set it inside of the cooler just to keep it a little warmer until we're ready for our meal.

We're about to go into our final step of our shoulder roast. We've let it sit on the smoker for about 17 hours and we're going to get it ready for shredding. If everything went according to plan, it should just fall right apart.

Okay. Next step, we're just going to go ahead and shred this. This should just fall apart pretty easily. You can use specialized shredding tools which we have at North 40. A fork also works really well. Just use two forks, kind of the same concept, how we're going to do it here. If you have any questions about grilling, please visit any one of our store locations or north40.com.

Want to learn more? Discover more recipes and tips HERE.