I recently got into smoking and bought an MES 30 from Bass Pro Shops. I also received some cuts of hog from a local butcher, and have smoked 2 shoulders so far. These shoulders look leaner than the ones I see in the grocery store, and they have come out drier than I would like. The first one couldn't even be pulled (I had to slice it instead) and the second one was more tender, but not quite up to snuff. Here was my process on the second one, which turned out slightly better than the first: Applied Rub and let it sit in the fridge for 3 days. Let it rest on counter for an hour while smoker was heating. Set the heat to 235 and put the shoulder in at 7 pm. Let it go overnight and checked it at 9 am. It was at 180, so I wrapped it in foil and stuck it back in for another 2 hours. This brought it to 205. Took it out, wrapped in in hot towels and put in a cooler for an hour. It turned out OK, but did not have the moisture it should have. Any suggestions on what I could do with a leaner cut like this?