Ok...........I have done several butts over the last four years. I have a issue I would like to get some direction on. I have not been truly happy with mine. They tend to be dry and not much flavor. I have read that I should catch the drippings as they smoke, then put in ice box to cool and remove grease and add to the pulled pork. The problem I am having is that when I do that it always turn black nasty tasting.............almost like it burnt. Dang sure done want to put that in my meat. How do you guys do it?