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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.
1 When pork reaches an internal temperature of 155 - 160Â°F, remove from smoker, loosely tent with foil, and let rest for 15 minutes. 2  If you smoked with the skin on, remove skin. 3  Slice thin, or cut into bite size pieces. Apply two hours of smoke and continue to cook for approximately 2-3 more hours. 2  Iprefer pecan, but apple and maple also works well. 3  If you want a stronger smoke flavor use hickory. 4  When pork reaches an internal temperature of 155 - 160Â°F, remove from smoker, loosely tent with foil, and let rest for 15 minutes.