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.

 

Pour the juices into a container such as 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.

 

Remove and discard the solid fat with a spoon.

 

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.

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Credit smoking-meat