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Quick follow up question: my smoker has the water dish directly below the grates and that catches most of the drippings. Is that the stuff (drippings+remaining water) I should use as "au jus" to pour over the shredded pork?
I need to smoke two pork butts (for pulled pork). How will that affect the timing, since one pork butt already takes 12-14 hours?
I have an electric smoker with four shelves.