The last few times I've done Boston Butt I have had extreme success...so I think. I mean when the butt gets to 170 I put it in an aluminum pan and cover with foil until it reaches 200, then pull from the pan, wrap w/foil and wrap in towel, place in cooler for 2 hrs. Litterally falls appart in my hands! But here's the deal. When I take the butt out of the foil pan alla sudden there is a mad load of juice that came from the pig (I mean a lot!). Should I be mixing this back into the meat? I admit, I have not up to this point and I actually......threw the juice away. Don't hate me for not knowing, just help.
Thanks in advance.
Dave
Thanks in advance.
Dave