I'm using a Brinkman electric element vertical smoker that I've had pretty
good results from with salmon, brisket, turkey, pork loin, etc - but this
will be my first pulled pork attempt. I picked up an 8.5 lb boston butt
this afternoon to start the day before for 4th of July. I've read the FAQ
and several other BBQ sites to find the rub that I want, mix of wood,
internal temp(s), etc. ....

The butcher made a comment that I have NOT seen anywhere else though.
Because of our high elevation and dry climate (Colorado) he said he injects
his with apple juice to keep it from drying out. I'm planning to use a
water pan to try to keep it moist.

What do you think - water pan? juice injection? both/neither?

Thanks Guys!