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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 butt hits 160 internal -- usually around 5 - 6 hours of smoke-it's time to wrap. At this point your pork butt has enough smoke now it's time to get it tender. You want to remove the pork butt from the smoker and wrap it in aluminum foil.et your smoker up to proper temperature. I cook pork butts at 225 - 235 degrees. I used pecan and cherry because I love the flavor it gives the pork butt and pulled pork. The length of cooking can be a little tricky to figure out, but a good rule of thumb is 1 to 1 (hours of smoke per lb of meat).