MADISON, Ms-- Never ever cook a pork shoulder, brisket, or other smoking meat without using some sort of drip pan. I had to learn this back years ago cooking in Canton, Mississippi. The grease will smolder your fire and you'll be adding, rearranging, or restarting you coals.
If you don't have a drip pan, double layer some aluminum foil and make a plate that your meat can sit in without the juices spilling over.
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