I have been smoking at home using charcoal and wood chunks to smoke my meat. I have cooked on a Mini-WSM, Weber with a Slow N Sear (my current favorite way to smoke), a Pit Barrel Cooker, and several electric smokers with AMAZN Pellets. I have cooked plenty of pulled pork this way. I have tried everything from injecting it with apple juice to switching up different rubs. The bark always has good flavor but the inside of the butt is always roast tasting without much flavor. Whenever I go to a BBQ restaurant, I am going to use Sonny's and 4Rivers in this comparison, I get pulled pork just to compare it with what I have been cooking. I don't add any sauces to the meat until I have at least tried it. Both of these places have told me they use Oak to smoke their wood. I also have no doubt they are using stick burners of some high quality. At Sonny's the meat no matter which bite I take always has a sweet flavor to it even without any BBQ sauce added by me. At 4Rivers the meat also has a good flavor that taste nothing like the roast flavor I get. What gives? Is a stick burner going to add that much flavor to the core of the meat? Are they using a finishing sauce before serving? Thanks for the help in helping me understand how to up my BBQ game.