Hi Stan...there are a few tips I can offer that I believe might help.
Your pork butt was done, but not done enough go to pull apart. The internal temp needs to reach around 200 for fall apart tenderness. Simply cook it longer (or at a higher temp) for pulled pork.
You say you ran your MES at 225*...do you have a reliable external thermometer to verify that? The factory temp gauges on those Masterbuilts are notoriously inaccurate. There is a possibility you were not really cooking at 225.
I have found that pork butts cook well at significaly higher cook temps...I regularly smoke at 250, 275, or even higher.
My advice is don't soak your wood chips. IMO this is a waste of time...the water must evaporates before combustion will begin to produce smoke. And I wouldn't waste apple cider or other liquids in your water pan. If you want to keep a moist cook chamber, just plain tap water will suffice. But IMO you can leave that water pan dry and get just as good results. Just line it with foil so cleanup is easy.
You're on the right track...and you'll learn from this one, making the next one that much better".