I saw this on the TV and decided to give it a try;
Take bacon drippings from my homemade bacon from my cook shack SM020 and add to some whiskey. Shake well. Chill until the fat floats to the top and hardens. Remove the fat. Serve at room temperature or over ice as preferred. Pretty great!
I imagine a pork butt or brisket fat would work just as well. Different woods used to smoke the meat would also make for variations.