I'd say stick to the fire method you're familiar with, esp. for the first time out on pulled pork. I don't spritz, and I only foil if I think the bark is getting too barky or if I'm in a hurry. Allow a couple/few hours cushion - butts hold great wrapped and in a cooler - that way it'll be done on time.
50" Klose BYC, 22.5 WSM, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange
Displaced East Tennesseean
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Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
"Relax, it's only BBQ.
" - Bigmista, 2013
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