Hey guys. Been a lurker here for a long while and have learned so much from you all. Looking for some help with my pork butt technique. Over the years I've gone back and forth between leaving the butt on the grate for the entire cook and foiling at around 160 degrees. In my experience I've found that I get a much more moist and juicy finished product when I foil, at the expense of a nice crusty bark. Lately I've shifted to leaving the butt on for the whole cook. My family raves about the bark, but I see them reaching for the sauce more this way. I've tried to put a foil pan just below the grate to catch some of the drippings to mix back in when pulling, but they tend to cook off and become unusable due to the fact that the drip pan is sitting just above the heat deflector. For reference I'm cooking on a GMG Daniel Boone pellet cooker. I generally do a 12 hour brine beforehand, and then coat in Jeff's original rub for the crust. Any tips on retaining some more moisture in my finished product when cooking on the grate for the duration would be much appreciated!!