I've got 4 pork butts sitting in vacuum seal bags with pineapple juice and teriyaki, with a little ginger and garlic. I plan on putting them on about 10 tonight and serving them tomorrow night for a church group dinner. Anyone have and advice on whether or not to try a glaze? I've done a low and slow brisket and two pulled pork butts, but never with a glaze. I use a drip pan and just got a 2" deep 14" pizza pan to use as a pan for this cook, I'll fill that with water for this cook.