My first pork butt on the wsm today. Cooked it at 225-250 to internal trmp of 160. Foiled it then until 203 internal temp and rested it for 3 hrs. The bone effortlessly came out with 2 fingers and the pork pulled apart very easily with 2 forks. It was so tender i could have pulled it by hand... So all perfect...but it was dry!! Any thoughts? I'm thinking maybe the butt itself just didnt have enough internal fat/marbling? Cheers!