Hey all. New here to this forum and also to smoking. I got a steal on a masterbuilt electric smoker about a month ago and am psyched because I have wanted to try my hand at smoking for a really long time. Situated in PA on the DE border. So far I have done 2 racks of ribs and a Brisket. Both came out really good (Thanks to those on the site for all the advice). I think the Brisket should have cooked longer to get a more tender piece of meat. That is the one thing about smoking which throws my head into a craze. Having only grilled before, the mantra is the longer the meat cooks the tougher, less juicy, and more well-done it gets, which isn't (as far as I can tell) the case for the best meat. I am writing this @ 143 in the morning as I just put in a 10 pound bone in pork shoulder (picnic), Looking forward to how it comes out. Hoping that by 4 tomorrow I have given it enough time to really get tender as we plan on doing pulled pork for dinner and football tomorrow. Any hints for it would be great!