Been smoking for about 3 months - chickens great, ribs, great, 2nd(!) brisket really nice. Did a 5# shoulder yesterday - mustard & rub overnight, injected with apple juice, 6 1-2 hrs @ 250, internal temp of 190, took out, covered withfoilfor 45 min. Meat was dry with little taste, a little tough, & wouldn't "pull". Bark & fat cap tasted great, though. Any thoughts/suggestions on what went wrong? It's so bad I'm going to feed it to the dogs! Thanks.