We can't do that. the jjuices (whoops, I stuttered) get served over the meat, and the grease goes in the beans.
Smokey burgers are one of our old faves. I like to put them on the shelf directly below a few skabs of render spares or some smoked sausage and let the pork fat baste them.
Those brats look like they could/ve used a little more smoke exposure. Mine usually end up about the same color as an Eckrich sausage. Nut now if you want to talk GOOOOOOOOOOOOOd, you should've been at the get together and had some of Shortone's cherry smoked Jvilles.