Drippings from low and slow

BigGreenKev

Does anyone save or use the drippings from low and slows? Or did you try and decide not to again? Ribs, pork shoulder, brisket etc? It would have seasoning so it's not like using drippings from just bacon again. And I'm not talking about using it in a gravy right away but saving in a ball jar like bacon fat.

JohnInCarolina

They’re usually pretty toasted up by the time the cook is done.  I’m not sure that would actually be anything you’d want to save.  

Legume

Too salty most of the time.

BigGreenKev

That was kinda my thought 

lkapigian

Brisket and shoulder, once I wrap they go into an pan , I keep that Jus, otherwise I let it drip and “ Fat Flavor “ the cook