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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.
The New USDA Pork Temperature Guideline and Smoking Pork. For many cuts of pork cooked in your smoker, this new guideline will have no affect. Pork shoulders and Boston butts will still be cooked to the 190-200 degree range, which makes them falling apart tender. There will also be no changes in the way you smoke your baby backs and spare ribs.