Note that the study is all about braising, not about BBQ at all, the conditions of the cook are totally different. I happen to think the optimum temperature is lower, but, admit that cooking a chicken for 3 hours is not for everyone. But, that cooking is in a braise.
Cooking in the dry and convective environment of a smoker will yield very different results. Although, it does make the good point that it might be possible to get tender chicken and skin at lower cook temperatures, and higher internal temperatures, especially as so many of the people cooking use butter baths.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."