I just got an electric masterbuilt 40" for my wedding and Im attempting to smoke a pork shoulder to no avail. Ive tried 2 pork shoulders so far but the meat doesn't fall off the bone, and we have to work hard to to shred it. The first butt I got a whole foods, approx 4 lbs. I coated it with rub, put it in the fridge overnight. I left it out for one hr so it was closer to room temp. I tied it up with string, I put it in the smoker at a temp of 240, and when the internal temp of the pork was about 140, I took it out, wrapped it in foil, then put it back in the smoker. This was about 3 hrs in. After another 2 hours, the butt was at 195. I took it out to find that the meat was not peeling off easily at all, got freaked out, but it back in the smoker for another 2 hours, until the meat was around 205. When I took the pork out, I let it sit for about 15 min. I found the meat to be easier to shred slightly (I still needed a knife) but drier than the first time I took it out. Smoky flavor was good and it was tender, it just didnt shred. I thought maybe Whole foods meat didn't have enough fat in it, so for my second attempt I went to a specialty meat shop for another 4.5 lb butt. I did the same routine as the last time, but this time my ovens temperature was at 210. Also, this time, I put my shoulder in and didn't take it back out to wrap it in foil. I waited until the butt was at 190, took it out, waited for about 45 min. This took about 6-7 hrs for cooking, same as the last time. The one thing I did wrong, was I had to run an errand right before the pork was done and the internal temp of the meat was 170, climbing fast. So I took the internal oven temp down to 190 for 2 hrs, then when I got back, I took it back to 210 for an hour, the meat climbed up from 180 to 190 in a hour. I just doubt that a change like that would screw anything up, but maybe im wrong. The meat was more tender than the first try, and pulled easier. But the bone never could come out clean without some work with a knife. Both times the meat reached the internal temp pretty steadily and didn't stall. Would injecting the meat, a mop, or taking off the rope around the butt make any difference at all during this process? the pork is far aways from pulling off the bone. Any help would be appreciated! Is the masterbuilt ovens readings accurate? Im thinking I should use another internal thermometer and or oven thermometer to make sure the smoker is correct.