I do turkey on the pellet grill at 325-350 (based on turkey producer's instructions) and follow the guidance on the turkey label of time/pound. Just like oven roasting but tastes so much better. Also frees up the ovens indoors for side dishes.

My recipes for pork shoulder call for about 5 hours of temps about 225 and then wrapping in foil with liquid and upping temp to 250. I just put it in a roasting pan tightly covered with foil in a 250 oven at that point. The meat is sealed up, why should I continue to burn pellets to keep it cooking?