Ok tommorow doing my second butt. Got 2 butts that are about 7 lbs each with bone in. I was looking at that finishing sauce posted above and was thinking of doing that. Some others say to use a drip pan and catch the drippings and use them in the sauce. Whats a drip pan? Do you think I should smoke for about 6 hours then let wrap it in foil or just let it roll the rest of the time in the smoker? Also have read where people put onions, peppers, garlic, etc into the water pan. Does this help or is it worth my time? Sorry guys. Lots of newbie questions cuz well im a newbie. Im using an upright Smokey Mountain gas smoker with hickory from walmart.