Since there's nothing left to do now that my butt is in the egg, I got to thinkin'. Ted Williams used to say, "if you don't think too good, don't think too much", but that didn't stop me.
I went to Costco and when I said pork butt/pulled pork, the butcher there sold me an 11 lb. boneless pork shoulder. I opened it up and there were two pieces. I did the Elder Ward/Whiz fire with the large chunks on the bottom and used the chimney and the fist of hickory. Using a plate setter. No pan of water. I put on some Elder Ward rub and I put the butt in the egg as soon as I dumped the chimney coals. I had planned to use a V-rack, but couldn't find it. So the butt is sitting in a foil pan. (And that's the one thing I'm maybe not liking. My preference would to have the butt raised or over a drip pan. But the pan keeps the two pieces together... more like a single piece... which seemed like a good idea.)
I thought about the Elder temp of 195. And I thought about the Whiz temp of 220-250. After 2 hours, I'm kind of dialed into about 220 and liking it.
So here's my question...
Since you're cookin' this thing dead, do these little variations really change the end result? I can imagine there's a benefit to not lifting the lid and keeping a consistent temp, but if one guy is saying forget the water and another is saying go ahead and use it, if one of them were really right, wouldn't they both say it? If 195 was the right temp, no one would say 220-250.
Ok... I'm done thinkin'... back to drinkin'.