I just gone done pulling my 9lb pork butt and to my shock it was very juicy. I have never had a butt have this much before and I am not sure what I did. I fallowed the resipe file we have for Johnnys Pulled pork and today I put is on my new double barrel smoker at around 9 and pulled it off about 9:30 tonight when it hit 198. I did the brine and the rub and just put it on the smoker and every few hours sprayed with the mix of water the apple juice. I did not even flip or foil it on the smoker. When I pulled it off the smoker I put it in foil and let it sit in it for about an hour. To my shock the botton the foil had a lot of juice at the bottom of it. So I started to pull. The pork was not dry at all. By the time I got done I had about a cup a juice at the bottom of the foil. What I am not sure of is how I got this so well. I really do not need the pulled sause it is all ready how I like it for moisture it even has a little more then needed so that will be good for warming it up tomarrow. Would the better result be from using strait wood or would it be because it is on a lager smoker with more even heat it just did better. I have to say I am very please with this and the pork has a great taste. It has a little larger smoke line then my old setup but the meat just have a very good sweet taste and the pork its self has a good flavor. I just want to make sure I repete what ever I did. I am just not sure what I did.