"Kenneth" > wrote in message
...

>
> My smoker has a huge bowl of water above the coal and below
> the food. That water simmers continuously during the entire
> process.
>
> It is that moisture that makes for "falling-apart-tender"
> results in my experience.

No, it is the breaking down of the collagen that makes it tender. That
happens at about 160 degrees. The water pan acts as a heat sink and buffer
between hot coals and the meat.

That is the science of meat. People learned that 200 years ago before water
pan cookers were invented.
--
Ed
http://pages.cthome.net/edhome/