dry butt

If it works for you,it is a good idea.

On small volumes of meat,with a drip pan under it,you can catch some good drippin's.

Folks will refrigerate,remove the fat layer, and add back the stock when they pull the butt.

Now the liquid that comes out the drain hole to the drain pan,could get a mite nasty.

When I pull butts,I add a little vinegar sauce and a little of the rub to adjust flavor and hold moisture.

The longer you have to hold it,after pulling,the more liquid you may need to add.

Smokin's Carolina Vinegar Sauce, from the recipe forum, would work fine.

Or some apple juice and a little of whatever sauce you like,will work.

Be careful on those drippings from the hole. They will in this tempture sit in that bacteria range and could get you mighty sick. Just ask my DOG!!!!!

ohh, and all that drippings the dog ate made some hefty drippings for me to clean up.

I think 13 hours is about twice as long as it should take to cook a 4 to 4.5 lb butt at 225*.

I did 3 butts this size and they weren't really fat laiden. I did nuke the pan dripping until bubbling, I did not check temp on them, they helped and no one got sick or anything.
dave