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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 Light your smoker approximately 30 to 35 minutes before you want to start smoking the beef roast. 2  The smoker should be a temperature of 225-240 degrees. 3  Grab your injector and fill it with beef broth. 4  Inject the beef broth all the way throughout the roast.