I had a curious thought this morning as I was eating my fried eggs and toast. My curious thoughts can be sketchy, but I'll ask anyway. Let's say you've smoked and wrapped a butt, shoulder, chuckie, brisket, whatever. After the initial meal you put the meat and juices in a pan in the refrigerator. The next day there is a nice 1/8" to 1/4" layer of solidified fat on the top of the au jus. Do you scrape it off and throw it away? Leave it with the juice and reheat? Or do you do like me and scrape it off and save it to use as a pan fry fat? I LOVE how that flavored fat tastes on eggs, hash browns, gravy, even sausage and bacon. Makes AMAZING grilled cheese sandwiches too. Everyone knows about saving bacon and sausage fat for pan frying foods. Since I've started smoking meat I've started saving the scrapped fat too. Smoking takes the flavor to an entire new level. Does anyone else save the solidified fat scrapings from other meats? I know it doesn't sound all that appetizing but it is my favorite ingredient for pan frying. Below is a rather unappetizing picture of the scrapings from a last weekend's Korean BBQ chuckie. The fat from the Mexican Chuckie I did is already used up. Anyway, like I said, just a curious thought.