Over-braising??? Braising NOW!

I am braising a flank and am wondering if you can overbraise? I read on the intraweb that there comes a point when the meat becomes dry, but then re-absorbs the fat once the muscles relax. Is this true. Cause my meat seems to be just about ready to pull apart but the peices I have are tasty but a bit dry.

Maybe a Food Lab project for the future?

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