For regular brews I just lift it and let it drain a couple of minutes before dropping in the sparge bucket.
For big grain bills that I don't want to hold that long, I put the bag inside the steamer basket that came with my pot, with a couple of wooden slats running across the top of the pot to set the basket on.
On deck: Little Bo Pils, Bretta Off Dead (Brett pale)
Secondary: Oude Bruin, Red Sky at Morning (Sour brown ale)
On tap: Saison Duphunk (sour), Amarillo Slim (IPA), Earl White (ginger/bergamot wit)
Bottled: Number 8 (Belgian Strong Dark Ale), Eternale (Barleywine), Ancho Villa (Ancho/pasilla/chocolate/cinnamon RIS), Oak smoked porter (1/2 maple bourbon oaked, 1/2 apple brandy oaked)