I'm a beginner that loves trying new recipes and better yet, EATING. I have a 30" Digital Masterbuilt smoker. I followed all the directions, assembly and seasoning the smoker. I verified a couple of recipes and after 12 hours, the meat didn't pull apart. Smoke flavor good, no smoke ring. What did I do wrong? Please help. (2) boneless pork shoulders, about 7.5 lbs each 24 hours brining Filled water pan with half apple cider and half water 8 hours at 225 degrees, adding damp wood chips every 1-1.5 hours Wrapped both meats in aluminum foil with a little apple cider/water, placed bottom piece on top rack and bottom piece on top rack At 12 hours total, pulled meat to rest for 30-45 minutes Internal meat temperature was 170 degrees Meat would not pull apart, had to thin slice to eat, flavorful.