Why does smoking meat at a low temperature produce more tender meat than cooking or grilling at a high temperature?

Smoking meat at a low temperature allows collagen in the meat to break down slowly, resulting in more tender and juicy texture. The gradual heat helps retain moisture and enhances the infusion of smoky flavors. In contrast, high-temperature cooking can cause proteins to contract quickly, making the meat tougher and drier. Additionally, low and slow cooking promotes even cooking throughout the meat, ensuring a consistent tenderness.