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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.
Set your temperature between 200-225 degrees. Remember, the ham is fully cooked, you don't need much heat. With so much sugar, the goal is to just smoke the meat and not burn the sugar. I use a digital thermometer and want to reach an internal temperature 140 degrees. Let the ham smoke for 1-1/2 hours. Check to make sure the bottom of the ham isn't getting too done. If it is dark brown, lower the temperature. 4. At 2 1/2 hours take the ham out of the smoker and place it on a double thickness of aluminum foil, making sure you have enough foil to wrap the entire ham.