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Pulled pork, sauces, drippings,
I smoked 6 butts over the weekend. After I let them rest, there was a lot of liquid left. I've already skimmed off the fat while it was warm. Now the remaining juice is jelled, with a wonderful smoke smell. Can I use this as a base for a sauce? And if so, once I mix it up, will it jell up?- hoyndoggyjt
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- Forum: Blowing Smoke Around the Smoker.
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