Discussion in 'General Discussion' started by gater308, Jun 25, 2015.
Just wanted to get a feel of if anyone uses their refined drippings for injecting in later runs.
I save the drippings from the brisket as well as pork butts. I put the juices into a clear plastic container and refrig till a fat cap forms. Then freeze it. I'll pop the fat cap off during the defrosting and slightly heat up the sauce and inject.
I also add the strained drippings into the bbq sauce to be served with the meal.