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How do you make large cuts of pork or beef that fall apart on the plate using only an oven? (beehaw.org)

submitted 1 year ago by TheOtherJake@beehaw.org to c/food@beehaw.org

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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.

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[–] Bobo_Palermo@kbin.social 2 points 1 year ago (1 children)

Marinade, then slow cook in pan with foil on low heat. I can almost taste the brisket just writing this.

[–] TheOtherJake@beehaw.org 1 points 1 year ago* (last edited 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 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.