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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.
Once the pork ribs are seasoned and the smoker is ready then you are set to go. Using a blend of oak, hickory and a little mesquite in the firebox,or what you prefer. Place the ribs in the smoker and let it go. You want the good smoking temperature in the area about 200 degrees. You can go lower if you plan on doing a long smoke, but I don't go higher. After smoking for 2 hours. Then wrap the ribs in heavy duty foil and keep going for 2 more hours. Creating fall off the bone ribs!