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When the pit reaches operating temp, I usually smoke a pork shoulder at 250 degrees F, place the pork shoulder on the pit, and let it smoke for about one hour, bone side down. (The Fat will render and keep the pork shoulder moist if it is top while smoking) I do not turn or flip the shoulder during the cooking process.ake sure you have some brown sugar in your rub to add flavor. This also creates a nice bark on the pork shoulder. 3.Wrap the shoulder in plastic wrap, and refrigerate over night. 4. Take the pork shoulder out of the fridge about 1 hour before you are going to put it on the smoker.
Smoking: The smoke of pulled pork is provided by hickory and/or oak. While you can use any mild wood these are the traditional woods. You will want an even temperature around 225 degree F. You need to keep the smoker temperature below 265 degrees F. no matter what. Too high of a temperature will make the meat tough.You want to smoke your pork roasts for about 1 to 1 1/2 hours per pound.This means you will be smoking for a long time.moking: The smoke of pulled pork is provided by hickory and/or oak. While you can use any mild wood these are the traditional woods. You will want an even temperature around 225 degree F. You need to keep the smoker temperature below 265 degrees F. no matter what. Too high of a temperature will make the meat tough.