Smoking a pork shoulder is not as hard as it sounds. My husband is a whiz at outdoor cooking and he is the one who taught me how to smoke a pork shoulder. Actually, once you get around to smoking pork shoulders you will realize how simple it is and I am sure this will become your favorite main course for your outdoor parties. Here are some tips for you on smoking pork shoulders:
 

 
Pick up a good frozen or fresh 8 to 10 lb pork shoulder. I prefer this size as a heavier pork shoulder takes too much time to cook and sometimes doesn’t cook evenly. Often, the outer meat dries out before the inner meat is cooked and the situation gets worse if you don’t use a good mop.
 
Now if the pork shoulder to be smoked is frozen, defrost it in the refrigerator and then rinse it in cold water.
 
Pat a layer of mustard on top of the pork shoulder the night before you are going to smoke it. This mustard layer helps to hold the rub that is going to be applied next. There are a number of rub recipes that you can use for your pork shoulder. Now wrap the pork shoulder in a plastic bag and refrigerate it overnight.
 
The next day bring the pork shoulder down to room temperature by taking it out of the refrigerator exactly 1 hour before you put it into the smoker.
 
Prepare your smoker by getting a hot fire going in the side box while your vents are open. When the fire goes down you will see glowing coals. Now is the time to close the vents and add pieces of hardwood like hickory, cherry or apple or some other fragrant wood. You can use other wood but ensure that they are fragrant.
 
Once the temperature of the smoker has reached close to 225 degrees Fahrenheit you are ready to pop in the pork shoulder on a foil wrapped roasting pan. Keep the pork shoulder with the fat side up.
 
Remember to keep the pork shoulder in the smoker on the grill farthest from the fire. Smoking is supposed to be a slow process where the temperature of the smoker will come up to 290 degrees and you are supposed to keep it going at that temperature for 6 to 8 hours.
 
Once you have let the pork shoulder smoke for one hour apply the mop. A mop is a sauce also known as sop or baste that is added to the smoking meat to add flavor and keep it moist. You have to keep adding the mop to the pork shoulder every 45 minutes but make sure that you don’t open the pit too much as this causes the temperature to drop and this means that you will have to cook for longer.
 
When you have smoked the pork shoulders for 6-7 hours you can wrap the pork shoulder with some heavy duty foil and continue smoking it. The foil helps to maintain a humid environment around the pork shoulder there by preventing it from drying out.
 
You can also foil wrap and smoke the pork shoulder for the first six hours and then reopen the foil and pour the mop frequently while smoking for some more time.
 
By both methods ample amount of smoke will enter the meat and flavor it.
 
Once you have finished cooking for 8 hours you will notice that the smoked pork shoulder is soft to the touch and is slowly falling apart. If it is still firm you will have to cook for some more time  Your smoked pork shoulder is ready to go!
 
 
TIPS
 
 

• You can serve the smoked pork shoulder with rolls and a spicy barbecue sauce, mustard or even mayonnaise.
• If you are cooking for a large group, then toss in some chicken into the smoker for those who might not take pork.

 
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