Thanks to all the great tips on this forum, I have been able to achieve what I feel is consistency with pulled pork butts. Here is a video one of two I made for my trip to a pinball tourney/bbq in Cincinnati, OH tomorrow. They went in at 10am this morning in the 30" MES at 250 degrees. Actual temp thru the day was around 235-240. I started spritzing them with an apple cider vinegar, apple juice and olive oil mixture around 150 or so. I used Jack Daniels bourbon chips mixed with some apple and hickory. To be reheated and served tomorrow with the finishing sauce sticky recipe, but with a couple drops of Blair's Sudden Death sauce dropped in to make it interesting.