I'm smoking a thin fatless brisket that I bought from my neighbor when he butchered this past month, he didn't leave any fat cap on it and there is minimal fat at the point. I cut off most of the flat as it was too much for just today's meal, it was 4 lbs, probably 2.5-3 lbs now. I just picked up some pure pork fat for my sausage making and was wondering if I should place some small pieces on top? I am also using
SmokinAl
method of pan braising, maybe that will be enough to keep it moist.
Your thoughts?
Cheers
Your thoughts?
Cheers