Connective tissue can break down at a lower temperature, it just takes a lot longer, that’s the concept behind sous vide cooking after all.

I don’t think I’m breaking down a lot of that tissues, but it does seem to be doing something, it does seem to come out a little more tender from my smoker than the oven at a higher temperature, not a massive difference, but a little.

But yes, the thin slices is definitely the bigger factor, and I don’t really want it falling apart tender anyway so it can slice down cleanly.