The little of BBQ history I know, the Mop & the Spritz come out of the dry heat produced either by a half a steer roasted over wood coals on a spit in Texas and needing to be "mopped" every so often, or a Hog cooked in a Pit in Carolina with Hardwood coals needing to have a vinegar spritz thrown on it too. Both cooked with hardwood, but neither having the benefits of a 100% hardwood pellet that will have 8-12% moisture in it!
A reason why, even though I have tried both version in my past, I find no need for it today!