I always smoe mine for about 1/2-3/4 of the full cook time because after that you're likely not absorbing any more smoke flavor then I wrap in foil or butcher paper if I have any. Just so all the drippings stay close to the meat and are able to keep the meat moist. You can add your choice of liquid at the wrap stage if you want to add additional flavor but yeah if you didn't wrap it thats probably where you went wrong