Going to try my first brisket this weekend for the Superbowl. Also going to cook a Boston Butt. both in my Master Built Smoker. Was thinking of cooking the brisket in a tin pan above the Boston Butt but was wondering if it basically cooking in it's own juice would be any sort of problem? Or should I just leave it on the rack in which case it's going to dip down on the Boston Butt. Have a 8lbs brisket and going to start them about 5 Saturday afternoon and leave them to cook all night at about 230. Any suggestions welcomed of course...was thinking to inject and dry rub the brisket.