I use foil lined pan with water for butts and ribs (just seems to taste better to us) and foil lined dry pan for brisket.
A lot of it depends on your BBQ climate. Smokin' in cold weather, it's easier to regulate the temp on the way up. Smokin in 100*F hot weather, the water really helps. Of course this is something you can adjust at different times of the year. I have a lot of fun with it.