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.
Dutch oven in an oven, lid on, 250°F for 3-5 hours. Perfect for a 3 lb corned beef brisket, probably works on other things.