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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 [email protected] to c/[email protected]

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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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[–] [email protected] 3 points 1 year ago* (last edited 1 year ago)

Yep Braising is the way. It's amazing for tougher cuts. I do a brisket ragu 160oC for 4-6 hrs, a parchment paper lid and uncovered for the last 2 hrs. A dutch oven isn't necessary, I sometimes use a stewpot or a chef's pan.