NelsonMV that’s the spirit! Just keep on trying 😁 a few things to remember
Keep your meat cold! Meat binds best between 40° and 45 °. Use your thermometer to tell how cold it is. It can feel cold to your hands, but it can be 50° to 60° in reality.
Make sure you get your bind. There’s sticky, then there’s STICKY. Make sure it sticks to your hand up side down, and stretches apart. Just like in waltons video. Binders work great! Binders keep your product moist, helps keep fat from " fatting out" and really binds the meat together good. Waltons sure gel works great as a binder.
Try not to go over 160° during cooking process. Higher than that and the fat has a hard time holding on.
I had all the same issues as you did not to long ago, and just a few small changes, made a big difference. Good luck!