There is, however, a trade-off in terms of temperature: the meat will lose the least amount of moisture at the low end of this range, but at the higher end, collagen (a tough type of connective tissue) gets converted to gelatin, making it much more tender. Completely converting collagen into gelatin is how you get types of barbecue that can be easily ripped apart — like pulled pork.
275-300 perfect imo for most meats.
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