Ive read on here how alot of people put a aluminum pan under the butt to catch the drippings and once it cools you scrape the fat off and use the yummy juice. My question is I have tried this twice now, I have an el cheapo charbroil vertical charcoal smoker and I put the pan on the second rack under the butt, the problem is by the time the butt is finished smoking, the heat has basically turned the drippings into a crusted burnt blob that is not usable. How can I keep the juices from doing that? Thanks a bunch