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.

    • TheOtherJake@beehaw.orgOP
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      1 year ago

      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 can’t seem to get it to fall apart completely. This is loose but not falling apart.

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