Simplest solution is to let the drip pan sit in the water pan and absorb the juices from what is on the bottom.
That should be fine, but the juice may get burned and dried out by the clay heat sink I use in the water pan.
Now, for the top rack, so that doesn't drip all over the bottom, has anyone ever used a suspended drip pan? I fashioned this from a couple of coat hangers and am wondering if anyone has any better ideas OR cautions against? Too much inhibition of flow?
Of course, it's possible I am way over thinking this and I should just let the butt cook on the top and drip all over the brisket below it.