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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.
Report Abuse. A safe temp for pork is 160 degrees. The roast should be pulled from the oven when it reaches 150 to 155 degrees because you have to account for carry over cooking.The roast will continue to cook when you let it sit for ten minutes outside of the oven.The meat might be a little pink but it is completely safe to eat.eport Abuse. A safe temp for pork is 160 degrees. The roast should be pulled from the oven when it reaches 150 to 155 degrees because you have to account for carry over cooking.