Smoked pork shoulder is an experiment with an infinite number of variables that must be controlled, reviewed and tweaked with each cook. The most prominent is temperature. ‘Low and Slow’, or a consistent temperature between 225 and 250 degrees Fahrenheit, is the mantra of smoked pork barbecue. However, with cook times ranging from 1.5 to 2 hours per pound, a 10 pound pork shoulder requires either an overnight smoke or late night eating. There is some information out there that states you can smoke a pork shoulder for 8 hours at 225F. While cook times vary, that is never going to be the case. I’m sure there’s an overabundance of discouraged first time pit masters who were 8 hours in at 6pm with hungry guests and nowhere close to pulled pork temperatures.* Just to let you know, I earn a modest commission off of purchases made through…