Howdy all. I am not new to smoking, but I still have one problem I can't get past. How do you get a beef roast to "easily" pull apart?? I have no problem with pork shoulders, butts, or any type pork, but for the life of me, I cannot get the beef to pull like pork. I smoke them 6-hrs, 9-hrs, at 225 to 230, internal temps 180/190, "well done", but still tough as pulling nails. What am I doing wrong??