Great question, I have found by changing the initial cooking temperature gives me more options on how the meat will turn out. I go lower with smoke to increase the aromatics from the wood. I have also found it can increase the tenderness as well. Additionally, the lower temperature can help, if you are concerned about the tenderness of the cut of meat you are reverse searing. The higher temperature is great to pick the pace up or maybe you want to develop a crust around a larger cut of meat sooner.