Why is barbecue black hard and dry?

1. Overcooking:

- This is the most common reason for tough, dry barbecue.

- When meat is cooked past its ideal temperature, the proteins begin to break down and lose moisture, resulting in a dry texture.

- To prevent overcooking, use a meat thermometer to ensure that the meat reaches the desired internal temperature.

2. Inadequate moisture:

- Barbecue meat needs moisture to stay tender and juicy.

- This can be achieved by marinating the meat before cooking, injecting it with a flavoring liquid, or basting it with sauce during the cooking process.

3. High heat:

- Cooking barbecue at too high a heat can cause the outside of the meat to burn before the inside is cooked through.

- This can result in a dry, tough exterior and an undercooked interior.

- To prevent this, start the meat at a high heat to sear it, then reduce the heat and cook it slowly until it reaches the desired internal temperature.

4. Lack of collagen breakdown:

-Collagen is a protein that is found in connective tissue.

- When meat is cooked slowly, the collagen breaks down and the meat becomes tender.

- If the meat is not cooked slowly enough, the collagen will not have time to break down and the meat will be tough.

5. Incorrect meat selection:

-Some cuts of meat are naturally more tender than others.

- For best results, choose cuts that are known for their tenderness, such as ribeye steak, tenderloin, or pork loin.