I have to say, I would have gone out and gotten a decent sized packer with some fat left on it. Sounds like you did what you could do. I have larded meat before, but, it is just a lot easier, even if you have the right tools, to just buy a better cut of meat.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."