If I keep my meat topped up with liquid, will it stay just as

>>8653189
Only one way to find out, anon. Post results when you're done.

being immersed in liquid doesn't keep it moist. not overcooking it does.

i don't think it'll have much of an effect other than not developing as much flavour on the crust.

>>8653195
I'd rather not risk eating dry pork tomorrow, I have a dull life and food is one of the only things I look forward to.

>>8653199
In which case on what temp should I cook a 3lbs pork shoulder for 7 hours? That's the longest I have.

>>8653209
What method are you using? BBQ? What meat?

If you don't have a physical barrier to keep in steam/moisture I wouldn't quite count on it

>>8653209

it depends. i would probably go for 100-120C, you should get a thermometer though

>>8653189
Just keep a pan underneath topped up with liquid and your meat should turn out tender and also crunchy on top.

Sous Vide is your friend. Liquid won't help if you overcook the the meat. It will still be dry and chewy due to the molecular structure changing.

Just cook it to about 15 - 20 degrees below where you want the final temp to be (if its a roast). The residual heat will do the rest once you take it out of the oven.