I just finished the first stage of a turbo butt, 3 hours at 350. I had a drip pan on the platesetter which had cider vinegar, apple juice, and water (6-7 cups total to start). I am all foil wrapped and into stage 2 on my way up to an internal temp of 200. Yeah!!
Has anyone done something creative with the drippings? I had about 2 cups of great smelling liquid, yes some fat to drain off, but just curious. I usually mix the juices from inside the foil after I'm done with the pulled pork. Any suggestions?