Definitely agree with the low & slow. I get great bark on my Masterbuilt electric using the built-in chip tray at temps of 240-250. I cook brisket for 12-15 hours (depending on the size of the brisket) to an internal temperature of 190-195. I split the flat from the point and cook on two different shelves of the smoker so I can take out at the right temperature for each.
For Pork; I cook port butt at about 250 for at least 15 hours, shooting for 205 as an internal temp. I cook mostly St Louis trimmed pork ribs. For those, I use the 3-2-1 method at 240-250. That's 3 hours with smoke, 2 more hours wrapped in foil, then one final hour open, with sauce applied to create a glaze.
I fill and dump the chip tray with either oak or pecan, then fill and dump again (two trays of chips are in the smoker). As the lower chips burn, then higher ones fall down. I refill in 3-4 hours. I don't usually wrap anything except ribs until done, but I do slow down on the smoke after about 6-7 hours.