[tooge]

Originally Posted by GloryDayz

I ****ING LOVE CP!!! This is some awesome stuff... And I mean it, the science behind this stuff is indeed cool..

Next we'll discuss the finer point of exactly why low and slow makes meat tender (beyond the obvious fact that it does), but why does it???

I can't be 1000% certain, but I was impressed at one competition I was in where a Revlon chemist (yeah, a make-up company guy who competes in BBQ!!) was telling in me that if has to be low (185-205), and needs to be there a LONG time because you're breaking-down (rendering) collagen and other tough tissues in the meat. Essentially, you can't break-down those tissues quickly, hence the long burn.

I'm NOT saying that's 1000% correct, but it sure did seem to make a lot of sense at a bit more of the scientific level.

Thoughts?

This is 100% correct