Yo Meat, I think I know where you are going with your suggestion. I was planning on making them for dinner and then something came up. So they ended up being lunch the next day. I fully expected these to be really moist and kinda soupy inside because of the long marinading session. That's the way they turn out if I marinate for that long and just fry them.
But for whatever reason, they weren't. Perhaps the smoking process dried them out slightly? They had a good texture.
White Sox UDS, Black UDS, Weber OTG and Performer, Orange Thermapen