If you notice in the chunks picture, most of the pieces there were very tough and stringy wiith few if any what I consider, tender, pullable, similar to pork. There are even a few large pieces of hard fat. Maybe just bad pieces of meat.
Could have been a bad piece of meat Bruce, who knows. Try foiling at 160-165 and finish at 190* next time and see if you like it any better. The pictures look great though.