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Drippings from a Boston Butt

Good Morning

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?


  • gdenbygdenby Posts: 5,235
    The Mad Max turkey method uses the drippings from the roasting pan to make gravy. He does note that the crusty stuff in the pan should not be burnt, just browned. I usually have some blackened stuff at the bottom of my drip pans, so I don't bother. Why not just dip a bit of bread into the liquid, and see how it tastes? If its not bitter, or too smokey, it should be the start of some great slaw dressing. Or maybe mix into some mashed potatoes.
  • hapsterhapster Posts: 7,420
    I would try them as sunscreen...
  • Little StevenLittle Steven Posts: 27,980
    Take off the fat and simmer it on the stove to reduce till it is thick (coat a spoon consistency). Taste it first as gdenby says. Mix it in with the pork or your sauce


    Caledon, ON


  • Charlie tunaCharlie tuna Posts: 2,191
    The open portion liquid of my turbo cooking gets burnt -- but the enclosed foiled portion liquid gets mixed back into the pulled pork.
  • JRWhiteeJRWhitee Posts: 3,026
    I put baked beans under my Butt on Friday's cook. They turned out fantastic.

    Large BGE 2006, Mini Max 2014
    Green Man Group cooking team.
    Johns Creek, Georgia
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