How do you make large cuts of pork or beef that fall apart on the plate using only an oven?
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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Marinade, then slow cook in pan with foil on low heat. I can almost taste the brisket just writing this.