woodenvisions wrote:Hey TxDragon,
First off, that looks real good !
Have you thought about ( larding ) a brisket?
I've been watching and listening for a few months and I'm really considering trying this technique.
What are your thoughts?
I have used caul fat, (the fatty net-looking membrane that encloses the innards) but this was on really lean stuff like venison and wild hog. Just wrap your cut with this and it renders down and such. I've never larded anything though; at least not by way of injecting. I'd be concerned about jabbing unnecessary holes through the meat that could lead to worse results than what would have been without doing anything. Lol. If I'm prepared for something to turn out dry, I will usually compensate with some sauce or a good au jus for the finished product.
Thanks all for the kind words! Overall it turned out well. The flavor was awesome. I mopped it during the cook with a homemade concoction I've used on other items. This added a great flavor to the bark the wife and kids really dig. I took some ribs to my boss that was done this way and he's always asking when I'm cooking again. Lol!