quote:Originally posted by uncsmoker:
Would like to try this. When do you put the pan in the smoker? What do you do with the drippings? Skim the fat and add to the meat after cutting? Add it to your sauce? Make a sauce from it? Thanks
I put the pan in when I start the smoke.This also helps to cook the juice down a bit. The drippings can be added back as the meat rests, after it is pulled, when it’s served, a little in the baked beans, etc. I have been told some people freeze leftover drippings in ice cube trays to save for flavoring other dishes. I’d try that, but I never seem to have enough leftover.