Yea, i thought about that, but i'm using rib tip meat and other trim too. What's the norm like 60% lean, 40% fat? My mix was probably 75%/25%. Just not sure where to get extra fat to add to it.
Also thought it might have been because i was trying it straight out of the smoker, which was only at 155*. Maybe would be juicier if I threw some on the grill to reheat and render some of the fat?
Regardless, still happy with the results. Plus at least i'm doing something with all that trim.