Originally Posted by rcbaughn
Maybe to catch every last drop of the juices? No idea, just a thought since he said that the au jus saved the drier pieces of meat from tasting dry.
That is the reason why. Since I wrapped it in butcher paper, I used a pan to capture every drop of that fine liquid we all know as Au-jus.
Rec-Tec#1165, Traeger 075 Texan (1990's model), Weber Genesis E-330, Bradley digital 6 Shelf Smoker