Lately, the Posse has observed that at a few joints, including some stellar ones, meats are stored (or dipped) in a broth or juice before they’re served. Posse pitmaster Marshall Cooper says the practice, known as dunking, isn’t new. It’s something that many cooks, including those who take part in professional barbecue cookoffs, have used for years as a way to keep meats moist and juicy. But it’s no substitute for proper smoking techniques – all the dunking in the world won’t rescue a poorly cooked piece of meat. And it’s probably not something that your dietitian or cardiologist would…