I've been a member for years, but haven't been here in awhile...seems I've been demoted to noob. I can't even search. Anyway, I'm doing pulled pork for sunday. How do you seperate the fat from the juice when done? I've always used a pan under it on my WSM and poured it back in while shredding to add moisture. I'd like to seperate the fat first though. Thinking of putting pan in fridge for awhile to cool and then just spooning off the fat once it's solidified on top. Better plan?