You all rock.

With my crappy Char-broil, I just made th' best damned pulled pork I
ever had.

I still couldn't get the internal meat temp up above 174--and after
about 3 hours of it sitting at 174, I put a thermometer dead center on
the grill and guess what? 174. No wonder it wouldn't go higher! (And
that's with a wind shelter AND thermal insulation around th' thing.) I
wonder if altitude has anything to do with it--I'm at about 6000 feet.

Anyway I ended up finishing it in the oven at 250--took another hour,
hour-fifteen, maybe to get to 185. Then let it sit for an hour,
wrapped in foil. It shredded/pulled perfectly, the bark was fantastic
(I tasted while I was shredding) moist, juicy, melt-in-my-mouth
tender.

Only weird thing I noticed is that some parts of it were bright red
(from the smoke) and others weren't--does meat often absorb smoke
irregularly?

And until I can afford a real grill (it's gonna be a ceramic one, I
think) is it 'cheating' to finish it in the oven? I have a Weber Gas
Grill--would that be 'less cheating'?

Anyway, thanks again to everyone. This newbie really appreciates all
your help!