I think any solid cuts or chunks of meat heated past certain temperature determined contraction points
whether via a slow bubbly braise in the oven for hours or in an iPot for times you chose
are going to be dry as the moisture in the meat has been squeezed out into the liquid.
fatty meats might still be decent as some of the fat might still be in the meat.
' dry ' in the mouth is not just a water-jus effect but also a fat effect.
I had occasion to serve on a jury today , two towns over.
we were let out for lunch. there was a BlurRibbon BBQ joint a block away
I made a BeeLine to it. the platters were huge and I was in a bit of a hurry
I had the KC burnt ends in a sandwich. it was fork-flaked
it was exceptionally tasty as were the 4 different sauces you could try out on the side
fantastic beans and slaw
the the meat , in all its taste sauce was very dry itself. it was probably beef which is not what I was thinking of
but being in a hurry , I didn't spot an option for just a few pork ribs.
my point is only that Dry is Dry and you know it when its in your mouth no mater what else is in there at the same time
is sauce.
Im fairly sure this meat was ' fork - tender ' to be flaked as it was
but tender is a fairly complicated thing
and quite different from dry. tender does imply juicy-ness Id say.
