I seen a couple different opinions on this. I use a drip pan under the grate, some place the butt right in a alum pan. What does placing the butt into the pan offer. Also on using finishing sauce from the drip pan under grate. (seems I remember reading this) I almost poured this onto my roast. I tasted it before I did and it was the most bitter, nasty tasting stuff ever created. What did I do wrong? Or did I misunderstand?