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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.
At that temperature, the meat can be smoked for a long time, and that's what it takes to break down the connective tissues. At higher temperatures the meat will get done, but it'll be less moist. It can take from 1 to 1-1/2 hours per pound to smoke the big hunks of pork.hen the smoke starts to roll, it's time to position the meat on the cooking grate. Chops and pork tenderloins will take from 45 to 90 minutes, depending on the thickness of the meat and the actual temperature of the smoker. Remove the pork from the smoker when it reaches 155 degrees.