New guy to the forum. I put a pellet pro smoker assembly in an old fridge I found and have had so much fun the last few weeks using it. I have gotten a lot of helpful tips and hints from you all on here before I smoked anything with it and I appreciate it. I am located in southeast wisconsin and the winter will definitely no be stopping me from smokin'. Here is a pic of the smoker (still need to sand it and paint it) but that will be a project for when the weather warms up. And here is a picture of the first brisket and pork shoulder I smoked. I smoked the brisket and found a lot of people say not to check for tenderness until I hit a temp of 190, but I checked and 185 and thought it was super tender and should have pulled it and doubted myself so I let it til 190. It was delicious but I'm afraid it would have been better at 185 when I first checked it. Any thoughts?