Never had an electric. Have had/used a charcoal for years. I am now done with mine, and going to ditch it. From now on, my method will be to do it on a gas grill. I have a wood chip box, and will get another one for smoking.
Using the two smoke boxes, I fill them with chips, heavy smoke the meat for about 2 hrs, then triple wrap the meat with tin foil and continue to cook until done. For a big Boston butt, about 2 hrs hvy smoke, wrap and cool the heat down to a high warm and cook another 2 hours or so.
The beauty of this is - Easy to heat up and smoke the wood chip boxes on the gas grill, smoke for cpl hrs, then wrap and simmer in the foil for desired/required time. The wrap/simmer keeps the meat very tender and moist. And the best part is, you don't have to hover for 10-12 hrs trying to control the heat. The gas grill is EASY to control the heat!