Hi all, this is my first post. I am going to smoke a pork shoulder today its a 6 pounder bone in its already been injected, and rubbed sitting overnight. I attempted to make a beef brisket last weekend and it was a disaster I left it in overnight while I was asleep. Was so dry. This is my first pork smoke. Ive noticed my top shelf tends to cook faster but it also tends to get the meat noticably dryer than the bottom shelf thats right above the water pan. However the bottom shelf seems to cook much slower. So, Which shelf should i use? Any advice will help, I will post pictures when its done, what am I doing wrong?