I just got a new 38" vertical SH smoker, and I did a brisket that turned out well. I smoked the brisket in a glass baking pan because I didn't want to spend time cleaning up the smoker or the patio concrete. (I'm not a neat freak--I'm just lazy.) Like I said, it turned out well, but I don't like the though of the meat cooking in a pool of grease. I'm thinking of using broiling pans. Has anyone tried that? I'm also concerned about a broiler pan obstructing the flow of heat and smoke through the oven.