This technique is great in any labor-intensive cut of meat that has a tendency to dry out in the cooking process ( brisket, turkey, pork loin…) After cooking, save the renderings and strain with a fat separator. We recommend adding back in just a little fat. Place the protein onto the Concave Board and pour the strained renderings back over the top while it rests, adding additional herbs and/or melted butter to amplify the flavor.