I have done several pork butts in my 008 and they are always Great, and always I have a good amount of fat in the drip pan..Well this weekend I did a 8 pounder, I started it at 7 PM at 215 degrees. I bumped it to 225 at about 6AM the next morning. I pulled it off when the internal temp hit 197 degrees. the drip pan had maybe two table spoons of fat in it, the butt came from WD and had a good fat cap on it. The Pork was Fantastic the best I ever did. Just can't figure why the fat driping was so small.

A couple of thoughts.

When cooking low and slow,you are breaking done collagen,and not boiling away[212�] the water.

Winn Dixie will get some butts injected with 12% salt water and there could be more liquid to lose.

They get others,Bryan comes to mind,that are not injected.

Your experience is not uncommon.

Cookshack often produces a higher yield,on decent meats,than some cookers that flow a lot more air,and may cook hotter.