What is a common consequence of overcooking meat on the grill?

Overcooking meat on the grill leads to moisture loss, which is a primary reason it becomes dry and tough. When meat is cooked beyond its ideal temperature, the protein fibers tighten and contract more than necessary, causing the juices to escape. This results in a less enjoyable eating experience, as the meat lacks the tenderness and moisture that make it appealing.

In contrast, overcooked meat does not become tender and juicy, nor does it retain its flavor or absorb more smoke flavor appropriately. Juiciness and tenderness are traits generally preserved when meat is cooked to the optimal doneness, while excess cooking time diminishes these qualities significantly. Additionally, while smoke flavor might still be present, its concentration can diminish as the meat dries out, making the overall taste less satisfying.