That pan thread has me thinking. I like having juices to do what ever with. I normally put things in a pan with a rack and add some water than foil top around 165. I end up with a pan full of juices for gravy, beans or what ever. I have tried using pan under meat and don't end up with much. Now is that meat losing juice vs not wrapping or just evaporating? I guess I am basicly steaming the meat doing this. I tried butcher paper on a butt last week and not much juice. I about ruined it due to bad smoke but that was due to the controller I was using on my wsm. Guess I am just trying to wrap my head around this. Been doing this BBQ for many years now and still feel like a rookie sometimes.