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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.
Temperature: Once the smoker is ready, add the meat. The ideal smoking temperature is around 215 degrees F with the acceptable ranges being between 200 degrees F and 235 degrees F. Under normal conditions you should plan on smoking for about 1-1/2 hours per pound.f you smoke on the higher end of the temperature range subtract about 10 minutes per pound. This means a ten-pound pork shoulder can take 15 hours to finish.