I bought a Green Mountain Grill Danial Boone WiFi smoker a few months ago. It's an electric-element pellet smoker. I've been grilling for 15 years with MUCH success on propane grills, but smoking meats is proving to be more difficult to feel like I'm doing it right. I have now smoked turkeys (lots of them) with pretty good success, and beef brisket (limited success), I tried a corned beef brisket that was mediocre. Tonight I'm smoking a 5LB pork shoulder. Here's the problems I seem to have: The beef brisket was 8.5LB, and I smoked it at 185F (grill temp) for 6 hours, Then 150F for 10 more. The bottom half inch was dry and almost impossible to cut. Flavor was stellar, but seemed overcooked. The corned beef brisket I set on tin-foil. I smoked it at 150F grill temp until it reached 175F Internal Temp. This only took 3 hours, and the meat was quite tough at that point when I cut off a taste of the meat. It seemed weird to me that the meat's IT would be higher than the grill's temp. I read online that corned beef has to get some higher temperatures to break down the harder tissues, so I turned up the grill to 225 for an hour, then back down to 150 for 2 more hours. Flavor was awesome, but it was a little tougher than expected still. Tonight's pork shoulder has raised similar questions.It's a 5LB roast. I thawed it in the fridge for three days. Tonight I pulled it from the fridge, rinsed it well and dried it with paper towels. I then let it sit at room temperature for an hour. Then I slathered it with yellow mustard and packed on my seasoning (brown sugar with a variety of spices). (I didn't end up injecting garlic as I had planned) I had preheated the grill by turning it on and up to 250 for 15minutes, I put the meat on at 10PM (it's 35F outside), on a single layer of tin-foil and put in the thermometer probe. After an hour, I turned the grill down to 150F. The IT was 110F already. When the grill temp had fully dropped, I removed the tin-foil underneath it. It has now been two hours and the IT of the meat is 152F. The smoker is set to keep the grill at 150F. Still the meat temperature rises. Unless someone on here has a better idea, I'm planning to leave it as is until morning, another 6-7 hours. Then when I wake up, the plan is to wrap it in tin-foil and put in a teaspoon of apple-cider vinegar (my friend with a Traeger recommends this). Then turn it up to 250 for 45-60 more minutes. Any insight on the physics of my smoker compared to others on here? Anyone have any suggestions? I appreciate any comments. Thanks in advance!