My first attempt at pulled pork was disappointing - tasty, but
disappointing because the pork was not very tender. Thanks to you, I
tried again today with the following changes:

- One 8# Boston butt ( instead of 2 6 1/2# )
- Sand instead of water in the water pan, pan covered with foil ( I
have to admit, I still don't understand why sand - but it worked )
- Final internal temp of 188 instead of 165

It only took me about 10 minutes to pull it apart using two forks.
The only bad thing - it's not being served until tomorrow dinner, but
I had a few samples pulling it ...

One question: what should the smoker temp be if I I want ~190 for the
final internal temp? I didn't let it go above 225 or 230 for the
first 10 hours and the internal temp wouldn't go past 175. Then I let
it go up to about 280 for the last hour and a half, and I finally got
to 188.

Enjoy your weekend!