No matter if it's butt, brisket or chicken, always put a shallow water pan under it to collect the drippings and use it as a base for the sauce, .Cool it first to remove the fat before making sauce. In my big smoker that holds fifteen briskets, that will produce to gallon of smoky juice for the sauce, three gallons of jalapeno cheese grits and some to mix with the baked beans.
Last edited by JohnG; 04/06/22 06:53 PM.
