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Unread 07-17-2013, 12:54 PM   #5
On the road to being a farker
Join Date: 05-07-13
Location: Herndon, VA
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Are you talking about the fat and juices that come out during the cooking process. I use to reserve the juice by separating the fat separator. But now I actually end up dumping most of it. It made the meat too mushy for my taste. I think bc its mostly gelatinized connective tissue. There is plenty of flavor and juices inside the meat to keep it moist when I pull it.
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