Brisket Question

Lawn Ranger

After a response this morning from drbbq regarding cooking brisket with the fat side down, I've got a guestion. Like drbbq, I, too have experienced excessive drying out, or overcooking of the bottom, non-fat side. It makes perfect sense to put the fat down to prevent this. However, I was wondering, since a lot of Eggers like to do butts and brisket together, with the butt on top dripping onto the brisket for flavor and moisture.... why couldn't you accomplish something similar, when cooking only a brisket with the fat side down, ...by thinly slicing salt pork or some other fatty cut of pork and placing it on the top of the brisket to replace the fat that is now on the bottom to keep it from overcooking?...whew![p]It would seem that this fat would be not much different than that of a heavily rubbed pork butt cooking above. Would this not keep the top of the brisket more moist since there is now no fat on top....or, does it really make any difference?[p]Just curious,[p]Mike

Rumrunner

Lawn Ranger, go for it! Sliced salt pork, pork fat, fat back, thick sliced bacon, jowl meat (when you can find it) are great for placing on the brisket. I've wrapped Prime Rib with bacon, also filets, sirloins, eye rounds, etc. Some form of pork fat gives beef that little 'extra' that would not normally be there. Sometimes I'll cook a center cut pork roast over a turkey/turkey breast. Bacon wrapped chicken and turkey filets are enhanced by this method, too. Tonite (pics later) I wrapped some nice thick cc pork chops with TURKEY bacon for a change. Not bad, if I say so myself! The uses of pork fat are endless in culinary delights and discovery.

Lawn Ranger

Rumrunner,
Thanks, Man...I shall.[p]Mike