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.