I have a confession. I struggle with dried out beef
.
And I don't mean, "it's probably undercooked" dry. I mean the outer layer turns to jerky. It's tasty, but hard to eat. The real problem though is even a sharp knife struggles to slice through, smashing the tender meat below and it really complicates telling when something is probe tender. For reference, I generally wrap near or after the stall, and I wrap with oil or tallow.
One thing going against me is the beef we eat is really lean. For example, the untrimmed fat cap on a brisket is about 1/8" thick to non-existent. Thinking about this has led me to think about this:
Why is spritzing with water based sprays so popular? Wouldn't a fat based baste be much more effective at preventing a dry surface?
If I get up the motivation, I'm going to try both soon, but curious if anyone here has any thoughts before I give it a go.

And I don't mean, "it's probably undercooked" dry. I mean the outer layer turns to jerky. It's tasty, but hard to eat. The real problem though is even a sharp knife struggles to slice through, smashing the tender meat below and it really complicates telling when something is probe tender. For reference, I generally wrap near or after the stall, and I wrap with oil or tallow.
One thing going against me is the beef we eat is really lean. For example, the untrimmed fat cap on a brisket is about 1/8" thick to non-existent. Thinking about this has led me to think about this:
Why is spritzing with water based sprays so popular? Wouldn't a fat based baste be much more effective at preventing a dry surface?
If I get up the motivation, I'm going to try both soon, but curious if anyone here has any thoughts before I give it a go.