How long to smoke pork shoulder at 250?

Smoking pork shoulder at 250 degrees Fahrenheit is a surefire way to infuse your meal with a rich, smoky flavor that’s hard to resist. However, getting the perfect texture and taste requires a delicate balance of temperature, wood type, and cooking time.

This comprehensive guide explores how long to smoke pork shoulder at 250 degrees and provides tips for achieving juicy, fall-off-the-bone perfection. From prepping the ingredients to post-care methods, we’ve covered everything you need to know for a delicious and satisfying meal. Keep reading to master the art of smoking pork shoulder at 250 degrees.

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Why Should I Smoke Pork Shoulder at 250?

Smoking a pork shoulder at 250 degrees Fahrenheit offers many benefits contributing to a genuinely mouthwatering final product. 

• Slow cooking retains moisture by breaking down collagen and connective tissue while creating a tender and juicy masterpiece. 
• The more prolonged exposure to the smoky flavor from the wood or charcoal develops an enhanced flavor that permeates the entire cut of meat. 
• The low and steady heat renders the fat slowly, creating a succulent texture that is sure to please. 
• Smoking pork at a lower temperature creates a desirable bark formation on the pork’s exterior. This gives a crunchy contrast to the tender interior, adding a heightened layer of deliciousness. 
• Cooking at 250 provides more control, allowing you to accurately plan and time your meal prep.

Where Is The Pork Shoulder Located?

Located just above the foreleg, the pork shoulder is one of the largest cuts of a pig, comprised of two sections with two distinct flavors. The upper blade portion is leaner and perfect for roasting, and the lower arm or picnic portion, richer in fat, is better suited for slow cooking.

Best Wood To Use For Smoked Pork Shoulder

Hardwood can elevate the taste and provide a different flavor experience when smoking pork shoulder. But with so many wood options, how do you know which one to pick? Let’s explore some of the most popular ones.

• Hickory: Hickory is a classic choice for smoking pork, and its strong, robust flavor is perfect for complementing the meat’s taste. However, it’s essential to use it sparingly as its potency can easily overpower the pork shoulder.
• Oak: Oak is a versatile wood that produces a medium smoky flavor. It’s even burn produces a balanced smoke that enhances the natural flavors of the pork shoulder without being too overpowering.
• Mesquite: Its earthy smoke adds a solid taste to the pork shoulder, although it’s usually combined with fruitwood to prevent it from becoming overwhelming.
• Fruitwoods (Apple, Cherry, Peach): They provide a subtly sweet and fruity smoke that delicately complements the pork shoulder’s taste, perfect for those who prefer a gentle flavor experience.

Nutrition Facts Of Smoked Pork Shoulder

Smoked pork shoulder is a nutrient-rich meal containing several essential substances.

• A 3-ounce serving size delivers 211 calories, along with 11 grams of fat and 25 grams of protein sans carbohydrates.
• Furthermore, it boasts 412 milligrams of sodium, vital to maintaining a healthy lifestyle.

How long to smoke pork shoulder at 250

Smoking a pork shoulder at 250 degrees Fahrenheit requires patience: it usually takes 1.5 to 2 hours per pound of meat. Here’s a rough guideline for smoking times based on weight:

• 4 to 6 pounds: 6 to 9 hours
• 6 to 8 pounds: 9 to 12 hours
• 8 to 10 pounds: 12 to 15 hours
• 10 to 12 pounds: 15 to 18 hours

Remember, these times are estimates, and the cooking time can vary. Several factors may affect the cooking process, such as the specific cut of meat, the consistency of your smoker’s temperature, and personal preference for the level of tenderness. 

Tip: The cooking process requires regular monitoring of the smoker’s temperature to maintain consistent heat. You should also periodically check the wood chips or chunks to ensure a steady supply of smoke. 

How long does it take to smoke a shoulder at 250?

The cooking time required to smoke a pork shoulder at 250 degrees Fahrenheit varies depending on the size and cut of the meat. On average, it takes 1.5 to 2 hours per pound of flesh. However, other factors, such as the consistency of the smoker’s temperature and personal preference for tenderness, can also affect the total cooking time.

How Long Does It Take to Cook Pork at 250 Degrees?

At 250 degrees, cooking pork can take some time. It takes about 90 minutes to cook each pound of pork shoulder. Ensure optimal flavor and juiciness with the correct cooking time.

How Long Does It Take to Smoke an 8lb Pork Shoulder at 225?

When it comes to smoking an 8lb pork shoulder at 225 degrees, the question on many grillmasters’ minds is, “How long will it take?” You can expect a cut of this size to take around 12 hours to smoke to perfection. 

How long does it take to smoke a 10-pound pork shoulder at 250?

Smoking a 10-pound pork shoulder at 250 degrees Fahrenheit can take 15 to 18 hours.

Tip: Make sure to check the temperature often and adjust accordingly, as well as keep wood chips or chunks replenished for optimal flavor. 

How long does it take to smoke 2kg pork shoulder?

Add 4-6 wood chunks to the hot coals for a mouthwatering pork shoulder and smoke expertly over 8 hours. Wait for the internal temperature to reach a delicious 95°C on an instant-read thermometer for the savory results.

How Long Does It Take to Smoke a Pork Butt at 250 Degrees?

Cook smoked pork butt at 250 F using the same time as pork shoulder. Plus, expect 90 minutes of cook time per pound, regardless of which you choose.

How Long Does It Take to Smoke a 5lb Pork Shoulder at 250 Degrees?

When smoking a 5lb pork shoulder at 250 degrees, Based on the standard rate of 1lb per 90 minutes, the cooking time adds up to 7.5 hours or 450 minutes. 

How to Pick Out a Good Pork Shoulder?

To ensure prime quality meat, keep bones intact for a firm feel. With these guidelines in mind, your perfect cut awaits, ready to be cooked to mouthwatering, juicy perfection.

Marbling

When choosing the ideal cut of beef or pork, look out for fat marbling. These delicate ribbons offer tenderness and flavor, transforming ordinary meat into something genuinely mouthwatering. So, watch the marble the next time you prepare steak or bacon. 

Color

Any dull or grey coloring should give you pause, as it could indicate less freshness and flavor. And never overlook smell; an off-putting odor might be a sign that it’s time to take a step back.

Feel

When searching for the perfect cut of pork, it’s essential to pay attention to the meat’s quality and the appearance of the fat cap. Opt for a firm fat cap and meat while avoiding anything that feels soft to the touch. 

Bone-In

Opt for bone-in over boneless to elevate the flavor and ensure even cooking. In addition, the bone serves as your perfect temperature guide – when inserted into the meat, it should come out clean. We suggest keeping a thermometer handy just in case, though.

How to Smoke Pork Shoulder?

Prep the Pork Shoulder

Start by trimming any excess fat from the outside. This essential step guarantees even cooking and prevents flare-ups resulting in poorly cooked pork. Once you’ve trimmed, apply rub all over the meat to give it a flavorful taste. Then, wrap the pork in plastic wrap or aluminum foil for an hour or two, allowing it to absorb the spices and flavors. This will ensure your pork is juicy and packed with the perfect blend of mouthwatering seasoning for your next meal.

Smoking Process

Start by firing your smoker and waiting for it to reach 250°F- the ideal smoking temperature. Once it’s ready, place your carefully prepared pork on the rack, shut the lid, and let it work its delicious magic.

Rest, Slice, or Pull, and Serve

After cooking your pork for the recommended duration, ensure it has reached the optimal temperature of 195°F by checking the internal temperature. Once done, rest your mouthwatering meat for about 15 minutes before slicing or pulling to serve. 

Smoke Pork Shoulder Ingredients

To smoke pork shoulder, you will need the following ingredients:

• 2-3 pound pork shoulder
• Three tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon black pepper

How To Smoke Pork Shoulder At 250°F?

Here are the steps to smoke pork shoulder to perfection at 250°F:

1. Set up your smoker for indirect heat, ensuring the temperature stays around 250°F.

2. rubbing the pork shoulder with olive oil, garlic powder, salt, and pepper creates a flavorful crust.

3. Place the pork shoulder on the smoker grate and cook for 8-10 hours.

4. To ensure optimal texture and taste, use a meat thermometer to check the internal temperature. Once it reaches 200°F, remove the pork shoulder from the smoker.

5. Allow the pork shoulder to rest for 10-15 minutes before slicing.

How do you smoke a pork shoulder without drying it out?

Smoking the perfect pork shoulder usually involves a slow, low, and patient process so as not to dry it out. However, there are a number of valuable techniques that you can use to keep it moist and cooked to perfection.

• One such technique is to use a water pan while smoking. It works by creating steam that keeps the meat moist. The Texas crutch is another popular method—and all you need is foil or butcher paper. Wrapping the pork shoulder this way traps the natural juices and ensures they don’t evaporate, ultimately leading to a more juicy and tender barbecue.
• Maintaining a steady temperature while smoking is critical to avoid drying the meat. A good smoker thermometer will help you stay on track. It’s also suggested to avoid the urge to overcook or exceed an internal temperature of 195 to 205 degrees Fahrenheit. Finally, once done cooking, rest the meat before slicing or pulling it to allow the juices to redistribute.

How can I speed up smoking pork shoulder?

If you’re super busy and want to speed up the smoking process for a pork shoulder, we’ve got you covered with a few expert techniques that you need to try out:

• Wrap the pork shoulder: Once you notice a desirable bark (a crusty exterior) and an internal temperature of around 165°F, you can wrap it up nicely with foil or butcher paper. Wrapping the meat traps heat and locks in moisture, accelerating the cooking process and promising a faster cook time.
•  Increase the smoker temperature: If you can adjust the temperature on your smoker, increase it to a higher setting. Raising the smoker’s temperature speeds up the cooking rate of the pork shoulder. However, you must keep an eye on the internal temperature of the meat to avoid overcooking and drying it out.
• Finish it up in the oven: Another option to lessen the cooking time is wrapping the pork shoulder and transferring it to an oven set at a higher temperature. Put the wrapped meat in a roasting pan or oven-safe dish and continue cooking until it reaches the desired internal temperature. This method saves time while still offering tender and flavorful results.

Note:

• Using these techniques might sacrifice some tenderness and flavor from the low and slow smoking method.
• Avoid overcooking or drying it out by keeping a watchful eye on the internal temperature and doneness of the meat.

What is the secret to tender pulled pork?

If you follow these key factors, you will earn the title of pitmaster quickly.

• Firstly, choosing the proper cut sets the foundation for tender meat that is easy to pull apart. Opt for pork shoulder or pork butt, which have an excellent amount of marbling and connective tissue that breaks down during the long cooking process, resulting in perfectly tender meat.
• Next up, seasoning is essential. Generously coat the pork shoulder with a dry rub or marinade to add flavor and form a delicious crust when smoked or roasted.
• Low and slow is the ultimate way to go. Cook the pork shoulder at a low temperature (usually around 225-250°F) for eight to twelve hours or more, depending on the pork shoulder’s size. This slow cooking allows the collagen and connective tissues to break down gradually and result in tender and juicy meat.
• Using indirect heat is the way to achieve the best results. If using a smoker, place the meat on the opposite side of the heat source for a gentle and even cooking process that prevents the heart from drying.
• Adding moisture is a must. Consider adding a water pan to your smoker or spraying the pork shoulder with apple juice or cider vinegar to help keep it moist. This added moisture can contribute to a more tender end product.
• Patience is key in cooking the perfect pulled pork. Avoid the temptation to rush the cooking process because the collagen in the meat takes time to break down and become tender. Let the pork shoulder cook slowly until it reaches an internal temperature of 195-205°F. At this point, the meat should be easily pulled apart with a fork.
• Lastly, rest the cooked pork shoulder for about 30 minutes to an hour before pulling it apart. This allows the juices and flavors to redistribute, making the meat all the more tender and delicious.

How To Tell When Your Pork Shoulder is Done?

When determining whether your pork shoulder is ready, there are a few methods to rely on. 

• Temperature check: The most accurate one is temperature check – utilize an instant-read meat thermometer, insert it into the thickest section of the meat, and wait for a reading between 195°F and 205°F. 
• Probe tenderness: If you’re without a thermometer, opt for the probe tenderness test using a fork or skewer. The pork should give little resistance when probed after being cooked to perfection. 
• Texture test: As for a more tactile approach, give the meat a little press with your fingers – tender, succulent pork will give a gentle bounce back, while undercooked meat will remain firm and rubbery. 

Common Mistakes When Smoking Pork Shoulder At 250°F

 To get the classic smoky flavor, avoid these common errors:

• Refrain from skimping on the wood chips or chunks. With enough smoke, the flavor will be good.
• Ensure the pork shoulder’s internal temperature does not exceed 200°F—overcooking produces poor texture.
• Let the meat sit before serving to lock in the savory juices. Avoid letting them run out while shredding.

Tips for Making the Best Pulled Pork

 With these tips, you’ll be well on your way to creating a mouthwatering masterpiece:

Consider Bone-In Pork Shoulder

Boneless pork shoulder is convenient and faster to cook, true. But have you considered the flavor the bone adds? It can also keep the meat moist and tender.

Trim the Excess Fat

Fat is crucial in smoking meat – it insulates and enhances the pork shoulder’s flavor. However, excessive thickness in the fat cap impedes heat penetration and prolongs cooking time. Regrettably, this can muddle the taste and quality of your pulled pork. It is noteworthy to find a balance when dealing with fat.

Consider Brining or Injecting the Pork Shoulder

Prolonged smoking of pork shoulder can result in the meat drying out. To overcome this issue, you have two options: dry brining or injecting a marinade.

• If you’re short on time, go for a marinade injection. A common mixture for the marinade is apple cider vinegar, apple juice, and water, but feel free to create your blend.
• For those who plan, dry brining is an excellent way to go. It’s simple – generously sprinkle kosher salt over the meat and refrigerate it overnight.

Keep the Dry Rub Simple

In my experience, a straightforward pork shoulder recipe has consistently proven to be a winner. This is particularly relevant regarding pulled pork since the barbecue sauce is added later. My go-to recipe includes a balance of brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, cumin, and black pepper, resulting in a flavor profile that’s nothing short of delicious.

Use the Right Wood

Opt for apple or cherry wood to achieve a mild flavor, while oak is your go-to for a smokier taste. Want to experiment with hickory? Please proceed cautiously and use only a handful of it, pairing it with ample apple or cherry wood to balance the flavors.

If you’re smoking a minor cut of meat, milder wood is your best bet for a well-rounded flavor.

Go Low and Slow

Slow and low is the way to go when it comes to smoked pulled pork. Setting the temperature above 250 degrees F could dry out the meat and not give it enough time to break down for that perfect tender bite. 

 Place the Pork Shoulder with the Fat Side Facing Toward the Heat Source

 Just face the fat cap towards the heat source to keep the meat moist and succulent. This way, the fat will act as a buffer for the rest of the shoulder, which will cook more evenly and avoid becoming dry.

Smoke the Pork Shoulder for Longer

Achieving the perfect, fall-off-the-bone shredded pork takes attention to detail. While pork shoulder is officially done at 145 F, slow-cooking it to an internal temperature of 190 to 195 degrees F. will yield mouthwatering strands of meat. Be mindful, however, of the meaty temperature creep. Once internal heat rises sharply after removal from the pan, your delicious result can be mushy and overcooked. 

Let the Pork Shoulder Rest

As the pork shoulder cooks, moisture is squeezed out. When the meat cools, the picnic shoulder reabsorbs the liquid, creating a succulent cut.

That’s why giving your pork shoulder a good rest is essential. Waiting for at least 30 minutes before slicing the meat ensures a tender, juicy result that’s sure to impress.

Shred the Pork Shoulder Carefully

A delicate balance of achieving fairly thready meat without crossing the line and ending up with mushy meat. It’s often best to use bear claws or a shredding tool; you can improvise with dinner forks if you’re up for the challenge and put in the right elbow grease.

A handheld mixer can do the job for an even quicker solution, but use it with caution. The machine is powerful and may turn the meat into mush if not used properly.

Use Homemade BBQ Sauce

You need the perfect BBQ sauce to make your shredded pork genuinely exceptional. While many commercially available spices miss the mark with an odd aftertaste or excessive sweetness, crafting your sauce is easily achievable. Brown sugar, apple cider vinegar, Worcestershire sauce, ketchup, and seasonings are all it takes – and you may already have them in your pantry.

After all the hard work you put into making your pork shoulder, it makes sense to top it off with the best sauce. 

Add a Dry Rub

First, brine and inject the pork. Then, spice things up by applying a dry rub of your choice to the outside. Allow this to sit for an hour or two before smoking to bring out the flavors.

Pork Shoulder Storage And Storage

Proper storage is crucial after smoking a pork shoulder as it helps retain its freshness and prevent spoilage. Whether you opt for refrigeration or freezing, there are some guidelines that you should follow to ensure mouthwatering flavor and perfect texture.

Refrigeration:

• Firstly, allow the smoked pork shoulder to cool down to room temperature before storing it.
• Once it’s cooled down, wrap it tightly in plastic wrap or place it in an airtight container.
• Promptly place the wrapped or containerized pork shoulder in the refrigerator.
• You can store smoked pork shoulder in the fridge for up to four days, but it may deteriorate in quality.

Freezing:

• After the meat has cooled down, wrap it tightly in plastic wrap or place it in a freezer-safe, airtight container.
• Then, label the package with the date to keep track of its storage time.
• You can store smoked pork shoulder in the freezer for up to three months without significantly losing quality.
• It’s best to consume it within one to two months for optimal flavor and texture.

When ready to use the stored smoked pork shoulder, thaw it in the refrigerator overnight if it’s frozen. Once melted, you can reheat it in the oven, stovetop, or microwave until warmed through.

Note: Remember that the texture of smoked pork shoulder may become denser after being stored, but it should still be mouthwatering and tasty.

As always, maintain proper food safety standards when handling and storing perishable items. If you notice any signs of spoilage, such as an off smell or unusual texture, it’s best to discard the smoked pork shoulder to ensure food safety.

What to Serve with a Smoked Pork Shoulder?

Here are some popular choices that will enhance the richness of the pork:

• Coleslaw: This famous salad’s cool and tangy taste perfectly contrasts with the smoky pork. And whether you prefer a creamy or vinegar-based version, it will refresh your palate and keep you going for more.
• Cornbread: Sweet or savory, this crumbly bread pairs wonderfully with smoked pork shoulder. Its corn flavor adds texture and depth to barbecue dishes, making it an excellent choice.
• Baked beans: The sweetness and smokiness of these hearty legumes fit like a glove with pork shoulder. They balance out the meat’s richness and provide a flavorful side dish that’s hard to resist.
• Macaroni and cheese: Its creamy and cheesy texture complements the pork’s smoky flavor, adding warmth and comfort to the meal.
• Mashed potatoes: This comforting side dish’s creamy and neutral base provides the perfect foundation for the flavorful pork. Together, they offer a well-balanced and satisfying meal.
• Grilled vegetables: If you’re up for some grilled vegetables, zucchini, bell peppers, or asparagus are your go-to options. Grilling them adds a charred and smoky element to the meal, and their fresh and healthy taste complements the pork perfectly.
• Grilled corn on the cob: This classic side dish is a natural choice when serving smoked pork shoulder. It’s sweetness and crisp texture make it a popular complement to the smoky meat.
• Pickles and pickled vegetables: If you want to cut through the meat’s richness, pickles and pickled vegetables are your answer. Their acidity and crunch add a refreshing element to the meal, balancing out the smokiness of the pork.
• The BBQ sauce and condiments: Various sauces and condiments will allow your guests to customize their flavors. From tangy to sweet or spicy to smoky, sauces are a great way to enhance the taste of your delicious smoked pork shoulder.

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FAQ of how long to smoke pork shoulder at 250

Is 250 too high to smoke pork shoulder?

No, 250 degrees Fahrenheit is the optimal temperature to smoke pork shoulder. Cooking at this temperature will take about 1.5 to 2 hours per pound of pork shoulder.

Tip: To ensure you do not overcook your pork shoulder, use a meat thermometer to reach an internal temperature of 195-205°F before serving. 

Is 250 too hot for pork shoulder?

No, 250 degrees Fahrenheit is the optimal temperature to smoke pork shoulder. While it may seem too hot initially, you’ll need this higher heat to achieve a juicy, tender interior with a crispy exterior. When cooking at this temperature, expect your pork shoulder to take 1.5-2 hours per pound of meat before reaching the desired internal temperature (195-205°F).

Can I speed up the smoking of pork shoulder?

Yes, you can increase the temperature of the smoker to 350°F. This will decrease the time it takes for your pork shoulder to smoke, but you must be careful not to overcook the meat.

Can I smoke a pork shoulder in 5 hours?

It is possible to smoke a pork shoulder for 5 hours. However, cooking at a lower temperature (250°F) for 1.5-2 hours per pound of meat is recommended to achieve the best flavor and texture.

Tip: If you choose to speed up the process by cooking at a higher heat (350°F), keep an eye on your internal temperature with a meat thermometer and stop cooking when it reaches 195-205°F. 

Can you smoke a pork shoulder in 7 hours?

Yes, you can smoke a pork shoulder in 7 hours. For the best results, cooking at 250°F for 1.5-2 hours per pound of meat is recommended until the internal temperature reaches 195-205°F. If you’re short on time and need to speed up the process, you can increase the smoker’s temperature to 350°F.

Tip:  Monitor the internal temperature with a meat thermometer to ensure you do not overcook your pork shoulder. 

Are 18 hours too long to smoke a pork shoulder?

Eighteen hours is a short time to smoke a pork shoulder. If cooked at the optimal temperature of 250°F, your pork shoulder should take 1.5-2 hours per pound of meat until it reaches the desired internal temperature (195-205°F).

Is pork shoulder better on high or low?

Pork shoulder is best when cooked at a medium-high temperature of 250°F for 1.5-2 hours per pound of meat. The pork shoulder will achieve a juicy, tender interior with a crispy exterior at this temperature.

How many calories are in pork shoulder?

A 3-ounce portion of cooked pork shoulder contains approximately 200 calories. The calorie content may vary slightly depending on the cut and cooking method.

What’s the best bbq sauce for pork shoulder?

There are only so many best bbq sauces for pork shoulder. It all depends on your preferences and what flavors you enjoy. Try different sauces until you find the one that suits your taste buds best! Generally speaking, a sweet and smoky sauce pairs well with pork shoulder.

Why is my smoked pork shoulder rigid?

Smoked pork shoulder can become tough if it has been overcooked or cooked at too low a temperature. When smoking pork shoulder, aim for an internal temperature of 195-205°F and keep an eye on the thermometer to ensure you do not overcook your meat. Additionally, cook at medium-high heat (250°F) for 1.5-2 hours per pound of pork shoulder to provide optimal tenderness and flavor.

Should you wrap the pork shoulder in foil during the smoke?

Wrapping the pork shoulder in foil during the smoking process can help to keep it from drying out. However, remove the foil for the last 30 minutes of cooking time to achieve that crispy exterior. Use enough moisture (such as apple juice or chicken broth) when wrapping your pork shoulder in foil to prevent it from drying out.

Can you smoke a pork shoulder for too long?

Yes, you can smoke pork shoulder too long. It is important to monitor the internal temperature of your pork shoulder with a meat thermometer and stop cooking when it reaches 195-205°F to prevent overcooking.

How long should smoked pork shoulder rest before shredding?

It is recommended to let the smoked pork shoulder rest for 10-15 minutes before shredding. This allows the juices to redistribute throughout the meat, producing juicy and tender pulled pork.

Does pork shoulder get more tender the longer it cooks?

Yes, pork shoulder will become more tender the longer it cooks. Just make sure to monitor the internal temperature of your pork shoulder with a meat thermometer and stop cooking when it reaches 195-205°F to prevent overcooking.

Can you smoke a pork shoulder in 3 hours?

It is possible to smoke pork shoulder for 3 hours. However, cooking at a lower temperature (250°F) for 1.5-2 hours per pound of meat is recommended to achieve the best flavor and texture.

Can you smoke a pork shoulder for 10 hours?

Yes, you can smoke pork shoulder in 10-11 hours. For the best results, cooking at 250°F for 1.5-2 hours per pound of meat is recommended until the internal temperature reaches 195-205°F.

What temp is too high for pork shoulder?

If the temperature of your smoker rises above 350°F, it is too hot for pork shoulder. There is a risk of overcooking and drying out your pork shoulder at this higher heat. The optimal temperature to smoke pork shoulder is 250°F.

Can you overcook smoked pork shoulder?

Yes, it is possible to overcook smoked pork shoulder. This can result in a dry and tough texture. It is important to monitor the internal temperature of your pork shoulder with a meat thermometer and stop cooking when it reaches 195-205°F to prevent overcooking.

What temp does a pork shoulder start breaking down?

The pork shoulder will start to break down and become tender when it reaches an internal temperature of 195-205°F. This can take 1.5-2 hours per pound of pork shoulder, depending on the temperature of your smoker (250°F is recommended).

Conclusion: how long to smoke pork shoulder at 250

Smoking pork shoulder at a low temperature of 250 Fahrenheit is a tried and tested method that yields juicy, tender, and flavorful results. The cooking time, however, can vary depending on the size of the cut. To ensure perfect smoked pork shoulder every time, knowing how long to smoke pork shoulder at 250 Fahrenheit is essential. 

Generally, more significant cuts take longer to cook, and smoking can take 8 to 10-11 hours. It is crucial to use a digital thermometer to ensure the pork shoulder has reached an internal temperature of 205-210 degrees to guarantee its safety before serving. Remember to check the pork shoulder is cooked evenly from both sides and take the necessary precautions to monitor the process carefully. 

Ultimately, your patience will be rewarded with a delicious, smoky flavor that will impress your dinner guests.

References:

• https://www.wikihow.com/Smoke-a-Pork-Butt
• https://www.wikihow.com/Cook-Pulled-Pork
• https://www.wikihow.com/Smoke-Pork-Tenderloin
• https://en.wikipedia.org/wiki/Pulled_pork
• https://www.foodandwine.com/recipes/smoked-pork-butt
• https://www.today.com/recipes/smoked-pork-shoulder-recipe-t217790
• https://cooking.stackexchange.com/questions/36238/smoking-a-pig-at-225-f-vs-barbecuing-one-at-250f