Hi, I am having troubles getting it right with regards to smoking a pork shoulder and making some pulled pork. Any help would be greatly appreciated. I am fairly new to using this smoker. Everything I make turns out great, except pork shoulders. What am I doing wrong? I am using a Dyna Glo, vertical, gas smoker. I had a 3.5 lb shoulder completely thawed and seasoned with my favorite rub. I readied the smoker by filling the water tray and wood box. I got it up to about 225 degrees, and put the meat in. Now, I know that those thermometers mounted in the door aren't ideal for accuracy, I just know that my smoker won't even start smoking until it reads about 225. Anyways, I've read that as a general rule, it should cook 1 hr per pound. I figured a 3.5 lb shoulder for 3.5 to 4 hrs. I always use a meat thermometer for internal temps. But, if I go by the time rule, and internal temp of 160, it always comes out really fatty and tough. So, this time, I left it on there for over 7 hours. Every hour or so, I would baste it and refill the water tray. After 5 hrs, I checked the internal temp and got 160 degrees. I left it alone for 2 more hrs. Upon pulling it out, it looked great. It looked perfect. After letting it rest for about 20 min, I pulled it open. As usual, it was fatty and tough. I'm about to give up on pulled pork. This is the 5th one I've made. I've adjusted cooking temps. I've lengthened the time on the smoker. All with the same result. Absolutely no change whether I cook it for 4 hrs or 7 hrs at higher temps. Fatty and tough. What am I doing wrong?