Help! New and lost.. Apple Cider Spray???

Apple juice would be better

I'll tag along but just to see what others say about the vinegar... I have an MES 30 but I don't spritz. Every time you open your door you lose heat & add a lot of time to your cook - I've seen a lot of estimates that say 15 - 20 minutes added each time. I don't have any trouble getting bark or moist meat so I just let it go. KISS method works great for me   

Just my two cents. I don't spray my pork butts. I smoked two pork butts this weekend. Cooked then at 225f. Gave them smoke for 5 hrs. Then cooked them on the grate until IT of 180. Then wrapped in foil and brought them to 205. They were moist as can be without spraying. All the fat in the pork butt assists in keeping it moist. Now mind u this is just my opinion others will have different ones. The main reason I don't spray my pork butts is bc every time I open the smoker I loose temperature and the smoker has to catch back up. So every time you open the door u are just adding to the cook time. And pork butts take long enough already. Either route will work. Just be patient and it will be delicious

I do a mix of...

1 Cup Apple Cider Vinegar

1 tsp. salt

1 tsp. pepper

1/2 cup Dijon Mustard...not the stone ground stuff, the smooth stuff

Set aside about 1/2 cup to drizzle over the shreds to add a little moisture and flavor

then I mop it on...about every 1-1.5 hours for the first 4-5 hours, or until you run out.

I am sure different smokers have different recovery times.  My Lang 36 loses very little heat when all I do is open the door to do a spritz.   There is enough steel in the smoker that the temps do not move a great deal.    Smaller sidecar and electric smokers may take considerably longer to recover.

I normally use a combination of no-sugar added apple juice, a couple of Tablespoons of apple cider vinegar and maybe a bit of honey.  There are many different "mops" and "spritzes" any of which make a good addition to your smoke.   I think the most important is the moisture you add to your aluminum foil if you wrap and any finishing sauce you add before serving.

Anything and everything goes,  some people add bourbon, pineapple juice,  heck I will add some of the extra blueberry juice I have left over from making jelly.   They are all good and allow you to have some fun with different flavors and combinations.   

I'd start with the majority apple juice because it will add a bit of sweetness with a couple good sloshes of vinegar that will help cut the fat taste.

Like I said,  have fun and experiment!