I always wondered that, too, but your question spurred me into action. So I googled "pulled pork" and of course the first link was the Wikipedia article about "pulled pork". And sure enough, it explained what "pulling" meant.
But that isn't meaningless or drivel so I won't mention it any more. Not nearly as much fun as having a discussion.
Bear Bibeault wrote:Smoked two Boston Butts on the Big Green Egg today. Took 8 hours over a low fire to bring them up to temperature.
Did you probe the temperature inside the meat or just estimate the time?
What temp was the grill at? Like 225?
Any smoke? Mesquite, hickory and apple seem to be the big three with cherry a close fourth. I helped a buddy cut down a pear tree a few years ago and the cut wood smelled nice. I should have kept some to try. I also wonder if there's enough sugar in sugar maple to make the smoke sweet, thus imparting some sweetness to the smoked meat. Probably not.