I've been wanting to do a writeup on this for a while. I always save the dripping when I cook a pork butt or brisket and this is how I remove the fat and add it back into the finished product as needed.

Juices in the pan

Pour the juices into a container such as a jar.

Juices poured into a jar

Put a cover on it and place it into the fridge.Once it gets cold the fat will turn solid at the top and leave the tasty juices at the bottom.

Fat solidified at top

Remove and discard the solid fat with a spoon.

Dip out the fat with a spoon Fat is nice and solid at the top

You are left with a jelly like substance that is very tasty and can be added back into the meat once it is pulled to juice it up.

The tasty jelly like substance that's left

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About the Author

Long time Industrial Engineer turned self-proclaimed fire poker, pitmaster and smoke whisperer and loving every minute of it!

10 Comments on this article. Feel free to join this conversation.

  1. Ron February 6, 2017 at 10:47 am - Reply

    After collecting the kdrippings I place them in a jar secure thelid tightly turn upside down and place in refergator until fat sets upthen overa pan removelidsolwly

  2. Eric February 5, 2017 at 8:19 pm - Reply

    The fat shouldn’t be discarded – use it instead of butter when frying eggs – brisket fat especially gives the eggs a great smoky flavor.

  3. Tumbleweed April 23, 2016 at 4:21 pm - Reply

    I freeze the leftover juices (after removing the fat) in ice cube trays & them add them to other dishes I make inside to add smoked flavor.

  4. Rick March 28, 2016 at 2:08 pm - Reply

    Jeff, better yet. Go to Bed, Bath and Beyond and get a Chicago Metallic 4- cup pancake batter dispenser. Put the drippings in the device, let it separate and pull the trigger!!! The reserved juices come out and you stop the trigger at the fat line. Saw this at a class I took and was wowed!! Man has it saved us time and I save all of my juices now and freeze for later use!!

  5. Meredith February 14, 2016 at 7:11 pm - Reply

    I make chicken stock from scratch often, it saves $$$ and is far better for you. The last two times I made it rather than letting my huge pot of a gallon and a half of stock sit in the fridge overnight so the fat could raise to the top I let it cool and added a few cups of ice to chill it quickly which seemed to work well. I’m not sure if it’s the right way, but it made most of the fat solidify so it was easy to remove and added some more liquid resulting in an extra cup or so of stock and it saved me time and fridge space. Just an idea.

  6. Eric Johnson February 12, 2016 at 4:10 pm - Reply

    Do you collect the drippings in a water pan if you use one, or do you have a water pan and also a seperate pan to collect the drippings? Thanks.

    • Jeff Phillips February 15, 2016 at 10:43 pm - Reply

      I usually try to place a separate pan under the meat to collect the drippings… in addition to the water pan.

  7. Jeremy February 6, 2016 at 9:04 am - Reply

    When do you collect the drippings?

  8. Will February 5, 2016 at 3:14 pm - Reply
    • Jeff Phillips February 6, 2016 at 9:49 am - Reply

      You are correct.. if you have this tool, then you could skip the hardening stage in the fridge.

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