MrDsmoker
Knows what a fatty is.
Hi guys. Thanksgiving is approaching and I'm going to do my first smoked turkey. When roasting a turkey its easy collect the juices and make gravy. However when smoking chicken, pork shoulder, brisket etc the drippings/au jus always seem to burn a little in the drip pan. Also I've heard that when smoking any type of meat that the juices in the drip pan tastes like pure smoke. My question is how do you guys or gals reserve your juices when smoking any type of meat? And is it worth it. Any advice will be greatly appreciated.