8-pound pork shoulder smokes in 12-16 hours at 225°F
An 8-pound pork shoulder requires 12-16 hours of smoking at 225°F, following the "low and slow" method. This large cut of meat needs extended cooking time to break down connective tissues and achieve tender, pull-apart texture. Plan for 1.5-2 hours per pound, and always use a meat thermometer to confirm internal temperature reaches 195-205°F for optimal results.
Smoking methods comparison
| Method | Temperature | Time | Result |
|---|---|---|---|
| Traditional | 225°F | 12-16 hours | Tender, smoky |
| Hot & Fast | 300°F | 6-8 hours | Firmer texture |
| Combination | 225°F then 275°F | 10-13 hours | Balanced |
Key factors affecting cooking time
- Smoker temperature consistency
- Meat thickness and shape
- Outdoor weather conditions
- Whether meat is bone-in or boneless
Temperature monitoring steps
- Insert thermometer in thickest part
- Check every hour after 8 hours
- Target 195-205°F internal temperature
- Verify tenderness with fork test
Resting requirements
Rest smoked pork shoulder for 1-2 hours wrapped in foil and towels. This allows juices to redistribute and makes meat easier to pull apart. Temperature will continue rising 5-10°F during resting period.