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In Reply to: Re: Ray's video of the day posted by Ray Basso on February 01, 2013 at 16:14:10:
In the Los Angeles area most high end butcher shops either have it on hand (in the back room) or can order it.
I did some practice cooks a few years back wrapping caul fat around brisket thinking it would add additional moisture.
It might have added additional moisture (not significant amount though) B U T the caul fat doesn't fully render and leaves a crispy browned netting pattern all over the brisket.
The resulting crispy net on the brisket would disqualify it for marking (I'm very sure of this) as it's a very distinct look that results.
Tasted sort of like bacon but not as good.
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