OK, Started my 6lb butt at 6 am. Smoked to about 165, then foiled and finished in oven at 250. Hit 200 deg after 11 hours and put in ice chest to rest. Question; there seems to be a lot of juice/fat liquid in the foil. Do most people mix that in with the Pulled Pork or not? I have some finishing sauce that I plan to mix in, but wanted to know if the juices were better or are they too greasy?