I regularly smoke large volumes of meat (30 lbs of butt, 2 full briskets or 15 lbs of chuck) then rest, cool, portion and pack 20 oz portions in food saver bags. My last smoke was Aug, I have not encountered any problems with dry meat. YMMV.
To facilitate cleanup, I put a deep half pan on the lower rack to catch most of the drippings and just pitch in the trash when done. You can try adding water to it to prevent burning. This may work (I never tried it) but you will need to remove the lid to add more water during the smoke. I try not to remove the lid once it is on and adding another heat sink (1) the meat, (2) a water pan with water or foil wrapped clay saucer and (3) a half pan of water will require more charcoal and could increase your cook time slightly.
Without water, my pan drippings are not usable due to the burnt smelling remains.
If you want more drippings, I will pan and foil the meat (brisket or butt) after 8-10 hours of smoking then finish off in a 300-325F oven/grill, usually another 2-4 hours of cook time. When probe tender, transfer the meat to a clean pan, re-foil and rest for 45-60 mins. Pour the drippings from the pan into a cup and separate the grease (I put in the frig overnight or you can use one of those separating cups). To reconstitute, put in a small pot, add some water and heat slowly.
What I discovered is those extra drippings are not needed if you portion, pack and seal the meat soon after cooling. Pork butt is moister than brisket or chuck roast. I store the extra drippings (au jus) in tupperware and add after reheating if needed or mix in the sauce before serving. I discovered through this site and experience that sauces taste better with separated meat drippings added.
I hope this helps. Again YMMV. Good luck.
