Matt2thefuture
Assistant Cook
Hi. I was wondering if anyone has ever dry cooked meat in a slow cooker. Without wanting to waste food, my thought was that if I was to wrap whatever meat I was cooking in foil, raise slightly from the bottom of the dish and then cook for however many hours on Low. Would this work like a smoker with the foil helping to retain the moisture in the meat? Would this just dry the meat out completely? Any advise would be welcomed. Thanks ?