you know, the pork butt that I did weeks ago did just that. I was surprised but thought that was normal. it depends on several factors, no? marbalizing, toughness of the meat? too much fat cap or too little?
I made maybe a crucial error when I let the meat sit on the grill while riding out the stall for a long period of time. I neglected to do the Texas Crutch which would have prevented the pork butt from getting a bit too dry at the end. maybe you should do that now, Glenn.