NOW BOYS! Put your smokers away and play nice.
I have not tried Demos method but he does produce some fine looking meat. On the other hand, as most folks know I smoke meats at higher temps than most others. I ain't got no dog in this fight but personally I am not totally convinced that low and slow caused it to be tough. I do GET your thought Wade. The lack of fat and connective tissue in the cut causes the meat to dry out and what little moisture in the cut to drain from the meat during the low and slow process. Thus with you rest it which would allow the juices to redistribute and allow the meat to relax; just aint gonna happen. I think to make it a fair test; an IT should be agreed upon. + - how many degrees and the same time rest period of x? Interesting test Wade. Look forward to the results! Keep Smokin!
Danny, perhaps I'm misreading things but I think everything's fine between Wade and myself. Just a good old fashioned difference of opinion that Wade is going to put to the test. I'm quite looking forward to it. Just wish I could be there to enjoy the process and taste the results.
Biggest problem with the comparison would be trying to time things to do a side by side taste test. Would be easier to do two controlled cooks with same finished IT and similar time for resting. One thing to remember though is that carryover cooking will have more of an effect on the roast cooked at a higher temp, so that might be adjusted for.