Hi everyone,
I am new to posting at The Pit and I am unaware if this question has already been asked in the past. My question stems from observing some barbecue restaurants being able to produce moist meat all day long. Now, I know they are not keeping the meat on the smoker or in an oven, otherwise the meat would dry out. And I know that not all restaurant techniques are equal because I have been to some restaurants where the meat is dry in the evening while others serve moist meat all day long. Is it that they have meat cooking at different times and "retire" dry meat to serve in some other purpose (i.e. - beans, soups, etc) or is there a trick to keeping meat moist longer after it is pulled from the smoker? Any ideas or comments will be greatly appreciated.
Matt aka "theusnomad"
I am new to posting at The Pit and I am unaware if this question has already been asked in the past. My question stems from observing some barbecue restaurants being able to produce moist meat all day long. Now, I know they are not keeping the meat on the smoker or in an oven, otherwise the meat would dry out. And I know that not all restaurant techniques are equal because I have been to some restaurants where the meat is dry in the evening while others serve moist meat all day long. Is it that they have meat cooking at different times and "retire" dry meat to serve in some other purpose (i.e. - beans, soups, etc) or is there a trick to keeping meat moist longer after it is pulled from the smoker? Any ideas or comments will be greatly appreciated.
Matt aka "theusnomad"
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