So I am getting ready to start my 2nd pork shoulder this summer in my old smokey. I am admittedly a complete novice. I grill mostly. But I love to smoke. I made a small shoulder a few weeks ago, it was an overnight smoke, about 5 pounds. Everything went well, so I thought. Except after resting, I went to pull the meat and it was very greasy. Imagine pulling pork with a small hand full of crisco. It was tender and easy to pull, but the fatty, connective tissue was almost congealed, so the end result ending up being a bit slimy. Any ideas. Did I over cook it, under? Unfortunately, I don't remember the final temp. Thanks for any help!!