When you cook pork shoulder or brisket on your Mak are you cooking it on grate level or one of the three elevated levels. If you are using the elevated level, why are you doing this? Maybe better smoke circulation?
Being very lazy and wanting to avoid cleaning the Flamezone top (essentially the "drip pan"), I almost always cook on my MAK 2's upper grate with a foil pan of some sort beneath whatever I am cooking. Using the roaming thermocouple, I clip it to the upper rack where I am smoking the food. A number of times I have used a disposable foil pan with a wire rack on top of it and cooked on the main rack. You get the theme - avoid having to clean the FZ top and no grease tray drippings to manage!