I’m not talking “you don’t need a knife” level here, I’m looking for, “you need a spoon to finish the last bits” level of falling apart.
What are your specific techniques and tricks for different cuts?
Also, if you know a great Tennessee style dry rub I really want to know about it please.
Marinade, then slow cook in pan with foil on low heat. I can almost taste the brisket just writing this.
No, that’s the tri tip I just finished for dinner. It was pretty good. But this is broil-high for 15 minutes on each side, then 5 hours at 100C/200F. I flip it halfway through the low and slow. That really helps, but I can’t seem to get it to fall apart completely. This is loose but not falling apart.