No need to "shudder": Chopped West Tennessee pork is cooked essentially the same as pulled East Tennessee pork. The East Tennessee version may be cooked a little longer, but the West Tennessee version is close to being able to be pulled. Since I grew up with the West Tennessee version, I prefer biting into juicy chunks instead of stringy shreds! But I have a date for lunch on April 28th at a local East Tennessee BBQ joint that does pulled pork and am looking forward to it. For dinner this evening, I intend to have some of my chopped pork from my last trial!
I'd say that if you like East Tennessee pulled, you will also like West Tennessee chopped at least nearly as much -- there really isn't a lot of difference.
The "shudder" was mostly a silly joke. I've had both and of course they are both great tasting. I do prefer the texture of the pulled pork. I think it takes sauce better. Speaking of which, the BBQ sauces [0] are what really bring out regional bias that sometimes borders on a religious fervor.
For me, its that thinner tangy vinegar based Carolina style for pulled pork. For brisket, I prefer the Memphis style sauce. I will say I have recently had some of the Alabama white sauce on chicken and found it more compelling than I would have expected. Not my favorite, but sort of interesting. My goto though is still Carolina style.
By the way, the first time I had pulled pork was southwest of Jackson near the border, so it is not just in the east.
I'd say that if you like East Tennessee pulled, you will also like West Tennessee chopped at least nearly as much -- there really isn't a lot of difference.