I am going to smoke some pork butts tomorrow and wanted to make the No. 5 BBQ sauce I have seen in other posts. It calls for 1/4 c. of drippings. If I am putting water in the water pan can I just skim off the drippings out of the water pan or will it still have the same flavor? It also seems that doing this may be challenging with the smoker still hot...any suggestions?

Derek.
I would suggest a disposable foil pan on your lower grate

Tim

I use drippings from brisket, but I've never done with pork butt. Definately using a disposable foil pan if you are going to try it. I've been leary with butts just due to the vast amount of fat and the strength of the rub I use. I would worry that the drippings would be overpowering... but then again it's always worth a shot.

Well, since I ended up smoking 4 butts on my first run I couldn't use a drip catch pan. I let the fat solidify over night after I was done and then I skimmed it off and put it into a container. Is it safe to use if I heat it up to kill any bacteria? Or should I just throw it out?

If I want some of that butt love, I'd foil @ 165-170 in an empty pan with a little beer or stock.
When your butt is tender, pour your drippings into a gravy separator, than add your de-fatted goodness into your sauce or as a little moisture for your PP..

Enjoy.

Tim

Use the drippings that collect in the foil during the resting period.