What internal temp are you taking the shoulder to? That might be an issue of why you think the past meat as been dry. Make sure you are taking it all the way to 200 or 205 degrees, take it off the smoker, wrap it in tin foil, place in a insulated cooler with a towel or two over it, and enjoy a beer or four.Im looking for pulled. I have never injected before. The other ones took about 7 hrs. I guess im just lookin for a better flavor profile after i pull them. I do use a dry rub, and usually put that on for an overnight soak.