There's An Appliance On The Market Called A Sous-Videhttps://anovaculinary.com/what-is-sous-vide/
The theory behind this, is that you can't Over/Under cook.
It's an appliance that heats and circulates water at a moderate temp. Set it at 140, put your meat in a Zip-Lock.
Leave it Four hrs., Eight hrs., Eight Days. The temp of your meat will never go over 140, Or Whatever Temp You Chose.
Therefore, it will never Over-Do. Home models run $125 - $200.
I Don't Have One. I'll Have To Improvise.
My wife buys Pork Loins, about 10# whole. It'll usually go into a crock-pot and cook slowly.
Unfortunately, I don't care for crock meats. I like baked, roasted, grilled. Pork loin is a very lean cut, and tends to get a little dry sometimes.
I cut this one about half for smoke & grill, another 4" section to pickle into Canadian Bacon or pork chops.
This gave me a 4# section to work with. My Wife Gets 1/2 for the meal she has planned.
I Dry Brine the meat. 1/2 Tsp per # is rule of thumb.
Rub it in, drop in a Zip-Lock for at least a couple hrs. But you can leave it over-nite if you want. It won't over-salt.
Can you tell yet, that I like the easy way of doing things...
So after it brines a bit, I mix my rub, apply it, drop it back in the Zip-Lock to marinade.
Now as I said, I don't have the Sous-Vide
What I did, was use a porcelain steel roaster filled with water. I brought it up to 140 in my electric oven.
I then turned the oven to it's lowest setting, and vented the door with a hot-pad to maintain 140 degree water temp.
I then vented the air from my bag of loin, and dropped it in the water. I let it cook for four hours.
Now, after it's cooked, you're supposed to drop the bag of meat into an ice-water bath to chill at least 1/2 hour.
While that was chilling, I got my Briquettes going. You'll set-up a Two Zone System. You'll want the fire fairly hot for the sear.
When you sear, keep turning the meat every couple minutes. It should brown, Not Burn.
Then move the meat away from the fire. Throw on some wood strips to smoke.
I close the lid and vents until the smoke stops, about 15min or so.
After the smoke, I wrap the meat tightly in foil. Leave it opposite the fire.
What we're trying to do here, is just heat the meat back up to my temp of 140.
That took 30min in this case. Use a digital read thermometer to check all your temps. The grocery store Dial ones can be way off.
I rested our roast for 25min.
It was still nice and warm when i sliced it. It was as tender & moist as I've ever had a pork loin.
The appliance for this may be handy, I don't know.
But this is probably how I might do large cuts of meat now.
(wonder what it would do for brisket ??)