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.
Low and slow braises are my go-to. The cook time will differ based on the cut. But if I’m cooking a chuck roast…I sear it in oil or ghee, then braise it in some kind of liquid for a few hours in a dutch over in a 250 degree oven. If I have time, I’ll turn the oven off after 4 or 5 hours and let it hang out in the braising liquid in the cooling oven overnight. 🤤