I have done quite a few, so no real newbie there, but have a question about the fat drippings that accumulate in the foil after it has been wrapped. For one, wrapping seems to soften the bark on the butt. Is this a good or bad thing. The other is the one I am more interested in getting views on. I know alot of people save the fat drippings to pour over the pulled pork, some add it to beans and such. To me, it seems it may make the meat greasy as it sits in it as it smokes. Would it be best to drain off some of the fat grease or maybe all of it? Would it be better to do as you do with 3-2-1 ribs and actually remove the butt for the final hour or so?? Looking forward to the answers.