Its been years since I foiled and had a question pertaining to the foilers here. I guess this question also pertains to individuals reserving the drippings. When the pork is foiled at 165° if you retain the juices and reincorporate them into the pork, doesn't that make the pork greasier. Has anyone reserved the drippings, cooled and removed the grease before incorporating into the pork. I tried reincorporating some of the juices back into the pork years ago and from what I remember, it was greasier or fatty tasting if that makes sense. I will use the juice from the "rest" and that seems to work out fine.