Science
Collagen
Tough connective tissue in meat that slowly converts to silky gelatin when cooked low and slow.
Collagen is the chewy white connective tissue in tough working muscles — brisket, pork shoulder, short ribs, lamb shanks. It's inedible when cooked fast, but at 160-205°F internal temperature held for hours, it hydrolyzes into gelatin, which gives BBQ its signature jiggly, juicy, fall-apart texture. Lean cuts (tenderloin, chicken breast) have very little collagen and don't benefit from low-and-slow.
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