I did a picnic shoulder yesterday. It was the first picnic I've done. Usually do Boston butt. I found that the meat didn't pull quite as easily. Not at all tough to chew, but didn't just fall apart with 2 forks. Cooked it between 250-280 indirect on my egg. I foiled it at 160 internal and took it to 195/probe tender. It was an 8lb picnic. I noticed it cooked quickly (approximately 6.5 hours). Is this slightly tough texture typical with picnic shoulders?