Hey y'all!! Been a while since I have popped my head in and said hello or asked a question but I am in a spot where I need some advice. I just recently got an Oklahoma Joe Long Horn Offset Smoker. I have been using a Smoke Hollow No. 6 LP Gas Smoker. My rule of thumb was always take my pork to an IT of 205 in order to ensure that I was able to pull it easy. I've been seeing in different places that people take their pork out at 195 and pull it then or they take it to a minimum 205 then pull it so, I guess what I;m asking is this, what do y'all recommend. Should I stay tried and true at 205 or is there another method/temp that I should shoot for?