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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 least it is not crock potâ¦. Pork butt is make for the grill/smoker but sometimes you just canât do it. I had the butt, I had my grill recipe but we were having gusting winds. 25-30 mph and up to 60 mph just a few miles away.Just not outdoor cooking weather.50 degrees is a good target temp for a grill and is so easy in an oven. 2) In an oven smoke was not an option but some smoke taste was needed. Enter liquid smoke. I would just give it a good rub of liquid smoke prior to the rub.