A lot of guys catch the drippings in a foil pan. Some of them put beef or chicken broth and a chopped up onion, maybe a few garlic cloves in there also. When the butt is done you take the drippings & broth mixture, put it in the freezer to separate the fat. Remove the fat then pour the remaining liquid over your pulled pork.i got a question along the same lines, what is the benefit to using a drip pan under the meat, and is it necessary?