How do you safely bottle or "can" bbq meat drippings? I want to bottle (and store) about 16 oz of barbcue drippings I captured from cooking brisket. 

Do I have to use the "pressure canning" method to can the drippings, or can I just bottle it using the boiling water bath method? 

I would prefer the latter. But either way, do I need to add citric acid to make it safe? And if so, how do I know how much to use?
Because meat stock is low-acid you're going to need to use a pressure canner. Follow the pressure and times indicated in a reliable guide such as this one from the Montana State Extension

You won't need to add acid to make it safe.(edit)