I'm wondering if I should use a drip-pan underneath a pork butt or not? I did one last week without a drip pan (low and slow, wrapped it at the stall, etc.) and it came out really good. I kind of like the idea of the drippings landing on the deflector plate and adding flavor with the steamed drippings. (kind of like the "grease fog" principle on my Pit Barrel Cooker)...
Clean-up after was a little bit more time consuming than normal, but I didn't mind that too much.
Any thoughts either way?