It seems like I am losing a ton of juice during the foil process when doing a butt. It pulls good and is not dry but I would like to have that juice in the meat and not in the pan. Is this part of the cooking process and does this juice need to exit the meat in order for it to do well. I am smoking at a lower temp than most of you (200ish) I cant adjust this treager like yall my next setting will take it to 300. I am still averaging 1.5 hrs. per lb. to get 200.