Planning my first pork butt this coming weekend for a Sunday family picnic. Read a lot of posts and have a plan in place for the cook, but wondering what you guys are doing for a drip pan. Are you putting water in it to prevent drippings from burning - and if so, how often do you have to add water to replace what steams off? Cold water or are you pre-warming it?
Also - I have a Hi Q grate coming this week. I plan to do my cook during the day so I can keep an eye on the first one. Would you recommend using a Hi Q or the stock grate? I ordered the Hi Q for getting high temp pizza cooks going quicker, but will use it for this low and slow if you think it would work better than stock.
I plan to do this cook on Saturday, pull it, and reheat in a crock pot with a little water or apple juice on Sunday morning. Anyone see any reason this will be a bad idea? I know that fresh cooked would be best, but I don't want to gamble on an all nighter the first time until I get some experience under my belt.