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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.
After smoking is done we increase the temperature to about 170Â° F (76Â° C) to start cooking. The smoked meats must be cooked to 154Â° F (68Â° C) internal temperature and here the quality and insulation of the smoker plays an important role.Nevertheless, the main smoking process is performed below 160Â° F (71Â° C).fter smoking is done we increase the temperature to about 170Â° F (76Â° C) to start cooking. The smoked meats must be cooked to 154Â° F (68Â° C) internal temperature and here the quality and insulation of the smoker plays an important role.