I've never used a pan in my #2, except for smoked shrimp (which are amazing), but I would think in a #3, as long as your pan had LOTS of room on all sides you would be ok. Any reason you couldn't brine it, then smoke it on a rack with a water pan next to the smoke box? if you are worried about it getting dried out, you could always wrap it in foil after it reaches an IT of 140, and finish it that way. What temp were you thinking of using?