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i'm a head country nut, i prefer the white original recipe sauce. We use the rub on pretty much everything, chicken, ribs, butts, pork loin. I cut it 50/50 w/ brown sugar on Butts. 

thanks bear thats kind of what i was starting to see! i just pulled a porkloin and didn't have the water in the tray and it was still plenty moist. 

Why no water? i ask because my butts have gone down hill since my first one. I actually forgot to put it in for the first 5-7hrs the first cook. I got so many praises on that thing and I've never been able to duplicate it, my next move was to try w/o the water pan. None of the ones I've done...

i'm interested to know about number 4. Mine does the same thing. I am trying to use the cold smoker attachment to prolong my trips back to the smoker but last time i did a butt it didn't seem to be putting out much smoke... Even inside the smoker the smoke isn't that thick and my mom commented...