- Jan 11, 2011
- 26
- 10
i was watching a show on the travel channel the other day and the host shot some certain kind of deer in hawaii. anyways, they were cooking it up and he mentioned that the meat is very lean so they put strips of pork fat over it while cooking to keep it moist.
so i was wondering if the same could be done with, say, a brisket flat (pre trimmed of fat from the store), that tends to be less fatty and dry when smoked up. if so, do you think it would affect the taste? or, what about a way to save the fat trimmed off a packer, maybe freeze it and thaw later, to throw on top of a flat to keep it moist?
im pretty new to all this so i thought i'd throw it out there and see what people think...just thought this might be an interesting way to smoke up a flat when someone wants a smaller cut instead of doin an overnighter...
so i was wondering if the same could be done with, say, a brisket flat (pre trimmed of fat from the store), that tends to be less fatty and dry when smoked up. if so, do you think it would affect the taste? or, what about a way to save the fat trimmed off a packer, maybe freeze it and thaw later, to throw on top of a flat to keep it moist?
im pretty new to all this so i thought i'd throw it out there and see what people think...just thought this might be an interesting way to smoke up a flat when someone wants a smaller cut instead of doin an overnighter...
