Would 275 vs 350 have more of an effect on the sauce than on the meat? As noted above, water doesn't go above 212... so how the meat cooks is limited by that... how much of the water boils off might be affected by the rate of energy flowing into the water... which should be higher in an environment 75 degrees hotter... unless there is some rule of thermodynamics I'm forgetting that makes that intuition bad. Maybe hotter over means thicker sauce?
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Would 275 vs 350 have more of an effect on the sauce than on the meat? As noted above, water doesn't go above 212... so how the meat cooks is limited by that... how much of the water boils off might be affected by the rate of energy flowing into the water... which should be higher in an environment 75 degress hotter... unless there is some rule of thermodynamics I'm forgetting that makes that intuition bad. Maybe hotter over means thicker sauce?
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