This weekend my team did a competition in Salisbury, NC and our pork shoulder didn't do to well. I was wandering if anyone could help us out on our pork turn in. We came in 69th out of 77 teams in pork. We trimmed our pork, as well as cut the money muscle down where we could get our rub on three sides of it. We then rubbed it down with olive oil as to give our rub something to adhere to. We seasoned our pork with our own rub (which is really good and good balance) it has seasoned salt, granulated garlic, granulated onion, paprika, chipotle powder, sugar in the raw(turbinado sugar), and a few secret ones added. We smoked it for about 4 hours at 250 degrees until the internal temp read 160 degrees then wrapped it. We continued to smoke it until the temp read 195 and took it off and placed it in the cooler. When it was ready to pull it it came out tough!!! The boxed looked good but, the meat itself was still tough. I have smoked every shoulder this way and it came out with a clean bone and would pull apart great. This one didn't and has me very confused. Also if you have a good competition pork sauce and glaze that you don't mind sharing would be great. Thanks.