I have been confused by the lack of grease after smoking both pork shoulder and brisket.
I smoked two butts and had almost no grease in the pan. The foil in the bottom was fairly dry too. I smoked the meat for 23 hours (first 16 at 200, rest at 225)and it was fantastic - no signs of fat on the meat, etc. The two shoulders were not trimmed at all.
Did the brisket yesterday - 12 hours at 225. Not trimmed at all. The finished product was great - not greasy at all, just a small layer of fat left on top. Meat was tender. Just a small bit of grease in the pan - less than a 1/4 inch. Cooked the brisket fat side up.
Is the grease cooking off instead of dripping off? Is it seeping through the meat and then evaporating?
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