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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.
When the pork shoulder reaches about 190Â°F, start checking it for tenderness with a fork. Poke it in the meat and give it a twist. That way you'll know exactly when it's done enough to shred. If you'll be smoking your pork shoulder at 200Â°F, it could take an awful long time to smoke, maybe 2 or more hours per pound.If at all possible, smoke your shoulder at a higher temperature, around 220 degrees.hen the pork shoulder reaches about 190Â°F, start checking it for tenderness with a fork. Poke it in the meat and give it a twist. That way you'll know exactly when it's done enough to shred. If you'll be smoking your pork shoulder at 200Â°F, it could take an awful long time to smoke, maybe 2 or more hours per pound.