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I've read different recipes for pulled pork, smoked for long hours, and left wondering what's the principle for the initial rub or mop sauce to keep the meat moist, but absorbing smoke flavors, without drying out. Not looking for a recipe but why the recipes are what they are. For example...

Hi Y'all, would like to hear any opinions on brands/models that last longer than 3 years. I'm a happy owner of a Masterbilt 850 gravity series, but it's nearing the 3 year mark and rusting everywhere. Soon will be a goner. I'd like to research what to buy next to have a similar result but...