Last couple weeks I have cooked 2 butts that were cut in half, (small). Using my vision Kamado style cooker with lump and cherry, I injected and rubbed the meat and placed it in an alum pan at 250 degrees for 3 hours. I placed the butt in a clean alum pan with apple juice in bottom, covered tightly with alum foil and cooked till the meat was 200 degrees in the center. The first one was tough and stringy and a week later the second one was the same. Can anyone speculate what the problem may be? Both pieces of meat came From the same store.