Originally Posted by BBQdisciple
The last butt i did I tried two new things. First, I injected with apple juice and cider vinegar. Second, I put a pan underneath with a little of my vinegar sauce so the drippings don't burn. I was left with about 4 cups of juicey goodness to pour back into the pork after pulling. I only poured 2 cups back in.
I will always add these two steps from now and forever.
Yeah, I think I'm trying that on my next butt cook. Did you do the pan from the beginning or do it around 160 when others usually foil? I'm cooking on a UDS and I think I'll probably try introducing the pan around 160-170 to get some drippings.