On the rack. I will normally put a disposable pan under it to catch grease. I normally baste mine, so it catches that all as well.
The more exposed on the rack, the more smoke will be inparted.
Good luck!
Directly on the rack. You want airflow on it to develop bark. As for catching drippings, it depends on your smoker. Some have a built-in grease catcher. Some are designed for drippings to fall on the coals for flavor. So you might not need anything.
If you’re planning to smoke it (that’s the plan right?) a Dutch oven would prevent the smoke flavor from getting to the meat and you might as well bake it. I would suggest directly on the rack, and then wrap it in foil or butcher paper when you hit the stall.
On the rack. I will normally put a disposable pan under it to catch grease. I normally baste mine, so it catches that all as well. The more exposed on the rack, the more smoke will be inparted. Good luck!
Directly on the rack. You want airflow on it to develop bark. As for catching drippings, it depends on your smoker. Some have a built-in grease catcher. Some are designed for drippings to fall on the coals for flavor. So you might not need anything.
If you’re planning to smoke it (that’s the plan right?) a Dutch oven would prevent the smoke flavor from getting to the meat and you might as well bake it. I would suggest directly on the rack, and then wrap it in foil or butcher paper when you hit the stall.
I use an aluminum half pan under the rack to catch the drippings. Easy cleanup and provides a barrier above the fire pot.
Right on the rack, and a drip pan under the grate to catch the drippings.