Is there a benefit to going lo and slow with lean meats?

baychilla

I know why you go lo and slow with butts and brisket.  My question is - is there a benefit or draw back for going low and slow with say a chicken or turkey breast (or perhaps pork loin/tenderloin)?  Would those be better done at higher temperatures? 

Skiddymarker

Using a reverse sear (well at least the way I do it) the meat is cooked at 250-300º to an internal temp about 10º below the final temp, which is sort of a low and slow. To us, steaks, chops, loins,breasts (skinless+boneless) etc take on some smoke and allows the rub to work its magic before the crust is obtained through a sear. 

Some folks like to just grill the meat at 400º right from the get go, it all works, depends on what you like. 

caliking

I like smoked chicken done low, (250ish). Haven't tried the others.