I love pulled pork, but typically in Texas when we talk about bbq, we are thinking about brisket.
In fact I'm making one tomorrow! I'll need to get the pit going early to give it enough smoke time. I'll be using mesquite; which is the standard around here. Personally, I like hickory or pecan better, but my wife did the shopping this time.
And then you headed north, so it doesn't look like it's going to get any better for you. :lol: Just curious, have you ever had a slow smoked brisket? A lot of people make it in the oven, and trust me, it's not the same thing.
At our local county music festival this year (Stagecoach), they had about 40 different "BBQ" teams cooking everything from brisket and pork, to homemade salsa.
$10 got you 5 samples from any of the different teams, my wife and I must have tried 20 different types of meat. I was surprised at the many different approaches to each type of meat and sauce. I could never be a judge at one of those event's as they all tasted good in their own unique way. I also invited one of the competitors over to this site, hopefully he will bring others as well. Here is his website if anyone is interested: