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Unread 07-01-2013, 02:20 PM   #14
Babbling Farker

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[quote=aHughJassDude;2535427]The fat is primarily where the moisture comes from right? There was little to no fat in the meat I got, which explains the dryness. What flaws can you conceal by chopping the meat up?

Originally Posted by rtboswell View Post
It sounds like the meat you had just wasn't cooked right or with enough smoke or smoke at all! Landarc is right that chopping usually is an attempt to hide flaws and it also causes moisture loss on its own. There are so many factors involved- it could have been reheated too much, cooked too long, not cooked long enough for the fat to render properly and add moisture, etc.
The most common flaw to cover up by chopping it is overcooking. Brisket will crumble when over cooked. You can also cover up dry brisket when you chop it by putting the dripping and other liquids into the chopped meat.
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