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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.
Pork can take smoke flavor until the meat gets to 150-160 degrees so itâs important here to keep the lid closed and hold your fire just right. Once again it doesn't matter what type of smoker youâre using. You need a good bed of coals for the heat source and some wood for flavor. Donât overload with wood or youâll get end up with over smoked meat. I suggest adding a few chunks at a time and keep proper air flow to the fire. You should get a thin blue colored smoke rolling through the pit.