i smoked a pork shoulder this weekend that was soaked overnight in a vinegar, salt, and spices mix. I smoked it 12 hours between 200-230 degrees, and then 2 hours at 350 degrees. When i took it off and started cutting it up, all of the meat seemed like it had this really slimy, greasy stuff all over it. When you rubbed your fingers in the meat, that stuff collected all over your hands. The meat was cooked all the way through, so i was wondering if maybe i cooked it too long or something. Has anyone ever seen a piece do this from how you cook it, or was it a "bad" piece of meat? I'm trying again tomorrow so if anyone knows anything I'd appreciate the help.