Apple pellets give a slightly heavier, perfumier, deeper smoke flavor which works very well for cured pork. That's why I use Apple pellets for my bacon, and likely what I'll be using for the overnight cook of the homemade ham I made for tomorrow's Easter dinner.
As for misting, I say skip it altogether. I have smoked many, many hams, and in my opinion misting only serves to let heat and smoke out every time you open the lid, thereby extending the cook time. I never mist.
Save the apple juice for your glaze at the end. Mix the apple juice with some brown sugar, and a little bourbon if you like. I'll be glazing ours with a little brown sugar & pineapple juice.
Here are some other glaze ideas in the Ham Brining 101 tutorial:
Ham Brining 101 - Section 5: Smoking & Glazing the Ham
