Does anyone have a handle on the time difference between cooking a pork butt directly on the cooking grate vs in a pan on a rack placed on the grate in the same location the non paned butt would go?

 Both cooked at the same temperature using the same pit and uncovered.
 

I have cooked a pork butt both ways but don't remember a huge time difference. Sorry

I don't think you will see a huge difference in time either...It always seemed like the butts or brisket that I have cooked, and the majority were finished in pans, with liquid, and sealed with foil have always come out within about 90 minutes, whether done that way or just left naked.  If the temperature is constant, I have never seen putting it in a pan and covering it as an accelerator.  Maybe I have never paid enough attention.

 I have done them both ways in different pits over the years, and don't remember if there were time differences. The last few that were done were directly on the grate. That is why I asked.. I like the pan as it

keeps the pit cleaner and provides drippings. That's my reason for using the pan - start to finish.

I'm not sure about time, but I would think that pan Vs. no-pan would affect smoke penetration/flavor. I smoke on low and pan at 160*. 

 I have done them both ways in different pits over the years, and don't remember if there were time differences. The last few that were done were directly on the grate. That is why I asked.. I like the pan as it

keeps the pit cleaner and provides drippings. That's my reason for using the pan - start to finish.

I know a few competition teams who cook in pans. One of the main reasons is it keeps the pit cleaner.

I know a few competition teams who cook in pans. One of the main reasons is it keeps the pit cleaner.

I find that at lower temperatures the butts do not emit enough juices to cause a cleaning problem.

I know a few competition teams who cook in pans. One of the main reasons is it keeps the pit cleaner.

I find that at lower temperatures the butts do not emit enough juices to cause a cleaning problem.

I could be missing something but I have cooked many butts @ 180 - 225 and have quite a bit of clean up to do. I get a lot of juices at lower temps.