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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.
1 When the internal temperature reaches 195Â°F (approximately 90Â°C), the pork is ready. 2  Cooking the meat beyond the USDA guideline of 160Â°F (70Â°C) renders out the fat and tenderizes the meat. 3  Remove the meat from the smoker, and let it cool for 15 to 30 minutes. Place meat back on the smoker, and cook for two hours more. 2  Using an instant-read meat thermometer, check the internal temperature of the thickest part of the meat, being careful not to touch bone with the tip of the thermometer. 3  When the internal temperature reaches 195Â°F (approximately 90Â°C), the pork is ready.