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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.
If the pork shoulder is at room temp when you put it on the pit, it will form a better crust while BBQing. Cooking the Pork Shoulder 1. When the pit reaches operating temp, I smoke at 250 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) 2. Next, apply a good mop to the pork shoulder.You can find the one I use here. Keep the outside of the shoulder moist while smoking by applying the mop about every 45 minutes or so.The Fat will render and keep the pork shoulder moist if it is top while smoking) 2. Next, apply a good mop to the pork shoulder. You can find the one I use here. Keep the outside of the shoulder moist while smoking by applying the mop about every 45 minutes or so.