I did it a few weeks ago. I placed it on the bottom rack, wrapped in bacon, and let the pork butt on the top drip down on it. I did put a baffle between the bottom rack and the fire basket so it would not dry out with the direct heat. Turned out really well. I took it right on up to 195-200 degrees so it would shred easlily. It takes a little more time to cook with the heat baffle, but it does not scorch or dry out.